One of our favorite summertime activities is creating recipes with ingredients from our spring garden. After all, everything seems to taste better when it’s fresh-picked. Our Classic Cucumber & Tomato Salad allows us to use and combine all the juicy tomatoes and crunchy cucumbers we can muster, straight from the vines. This recipe is perfect for backyard barbecues or for a quiet lunch on the deck. We like to keep the recipe as pure as possible by using local balsamic and honey for the perfect combination of tangy and sweet.
Be sure to also try some of our other SkinnyMs. salads, like:
Grilled Eggplant and Zucchini Salad
Garden Salad with Lemon and Oil Dressing
Asian Salad with Crispy Chicken
Yields: 5 servings | Servings: 1 cup | Calories: 66 | Total Fat: 4 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 38 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints: 3 |
Ingredients
- 2 medium cucumbers, peeled and thinly sliced
- 2 cups grape or cherry tomatoes, slice in half lengthwise
- 1/2 red onion, thinly sliced
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 2 tablespoons fresh Dill
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon yellow or Dijon Mustard, no sugar added
Directions
In a large salad bowl combine cucumbers, tomatoes and onion. Whisk together the remaining ingredients and pour over cucumber mix, toss to coat. Serve immediately.
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How long will this keep in the refrigerator?
Dawn, for about 4 days.
Looks amazing
I make this salad all the time when the tomatoes aare in season I use tarragon vinegar as dressing mmmmgood
I made this tonight. I threw in some kalamata olives. My kids absolutely loved it. My 9 year old asked for seconds and my 13 year old ate some of the leftovers as part of his bedtime snack. Great recipe. We have multiple food allergies, so we often have to make things from scratch. You can bet we will be making this often this summer when our tomatoes are in season.
Why do you suggest peeling the cucumbers? Don't they have a lot of vitamin c?
They do, but grocery store cucumbers are often waxy and thick. Hothouse cucumbers or nonwaxy organic cucumbers will work.
Just wondering which type of
mustard you use? Wet or dry.
Angie, Yellow or Dijon work best. 🙂
Just wondering if you could leave the skin on the cucumber? Did you take it off as a personal preference or is it better for you?
Looks yummy!
The skin on cucumbers is good for you. Sometimes it's a little bit too thick for people. Certainly thin-skinned hothouse cucumbers and cucumbers that do not have waxy peels could be eaten with the skin on. Some people prefer to peel stripes so that the peel is not overpowering.
Thanks! Can't wait to make it!
Delicious
This sounds delicious!! How much honey do you add? I see that you talked about it for sweetness above the recipe but don’t see it in the recipe. Thank you!!
Hi Marlene,
I would add 2 or 3 teaspoons of honey depending your sweetness preference. I’ll look into adjusting the recipe, thanks for letting us know it’s not listed!
I grew up on this salad. During the summer and fall we always had tomatoes and cucumbers in out garden and we would just go pick some of each to cut up for lunch. I still make it in my house, but my daughter and I are the only ones who eat tomatoes. (It doesn’t keep us from eating it year round.)
I try different seasonings and dressings, but with this combination of fresh vegetables, you just can’t go wrong.
I have so many fond memories of the lunches we had growing up, this salad and a ham sandwich. When I was working hard on my weight I had this salad every day for lunch. Filling, energizing, and this is one of my comfort foods.
Tim, WOW…thank you so much for sharing. Great comment! 🙂
Is there a way to print the recipe and include the picture?
Kay, you can select “file, print” at the top of your browser, and everything on the webpage will print.