Cucumber, Tomato and Onion Salad
This Cucumber, Onion and Tomato Salad is so easy and so out-of-this-world delicious, you will want to make it again and again and again! It's the perfect side dish salad for your summer picnics and potlucks!
Servings: 8 side dish servings
Estimated Calories: 75
Ingredients
SALAD:
- 4 cups sliced cucumbers (about ⅛ inch thick), peeled or unpeeled (up to you)
- 2 cups halved cherry tomatoes
- 1 cup sliced onion (I use red for the pretty color)
DRESSING:
- ¾ cup sugar
- ¾ cup apple cider vinegar
- ½ cup regular or light-tasting olive oil (not extra virgin) or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- salt and pepper, to taste
Instructions
- Combine the cucumbers, tomatoes and onions in a large bowl.
- In a medium bowl, combine all of the dressing ingredients; whisk until the sugar is mostly dissolved.
- Pour over the cucumber mixture and stir to combine.
- Cover and place the bowl in the refrigerator for at least two hours, stirring occasionally, to let the flavors combine (longer is even better!).
Recipe Notes
- For maximum freshness and crisp veggies, serve this the day you make it, although it does hold up pretty well for a few days in the refrigerator. The flavor actually gets better as it sits (but the veggies will start to lose their freshness).
- Instead of cherry tomatoes, you could use wedges or slices of regular-sized tomatoes.
- I do not recommend using extra virgin olive oil because it can have too strong a flavor which will overpower the simple deliciousness of the dressing.
- Calorie estimate is based on most of the dressing being left behind in the bowl and not actually eaten.
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