Cucumber Salad makes a refreshing side dish. The main ingredients are cucumbers, tomatoes and red onion. Our garden (aka “Jungle”) is filled with tomato plants this Summer! I planted a few, but we think most of them came up from the compost we put in the garden bed. Those tomatoes have been a welcomed surprise 😀
The dressing for this salad is made from extra virgin olive oil, apple cider vinegar, salt and pepper. Simple and healthy.
You can serve the cucumber salad without refrigerating beforehand, but the flavors will blend more if you refrigerate it for a few hours before serving.
Cucumber Salad
Ingredients (makes about 4 servings):
- 4 small Persian cucumbers, sliced
- about 15 grape or cherry tomatoes, quartered
- 2-3 Tbsp. chopped red onion
- 2 tsp. extra virgin olive oil (THIS is the kind I used, but it’s much less expensive if you get it straight from Trader Joe’s)
- 1 tsp. apple cider vinegar
- about 1/8 or 1/16 tsp. salt
- about 1/8 or 1/16 tsp. black pepper
Instructions:
- In a bowl, mix ingredients together with a spoon.
- Cover and refrigerate for a few hours before serving.
- Mix with a spoon one more time before serving.
We ate this cucumber salad with salmon and rice. It was a tasty meal!
You might also like Romaine and Avocado Salad or Broccoli Salad as side dishes!
*Inspired by Olivia