Tomato and Cucumber Salad
Here is a Tomato and Cucumber Salad, perfect to accompany your summer meals. This salad is simple but original at the same time thanks to some ingredients that I reveal you below.
My summer Go-to recipe: tomato and cucumber salad!
In summer, when it starts to get hot, I just want something refreshing and avoid turning on my oven. So, I always have plenty of salad ideas on hand, with no cooking involved.
But one of the salads I make most often is this tomato and cucumber salad. It goes with everything: Quiches, Pastas or many other recipes like my Zucchini Pancakes, Spanakopita or these famous Smashed Potatoes.
To pimp up this tomato and cucumber salad recipe, I added red onions, sun-dried tomatoes and chickpeas, all seasoned up with chopped parsley. For the dressing, I recommend a classic salad dressing based on olive oil and balsamic vinegar.
More salad recipes
- Bulgur, Sun Dried Tomatoes and Feta Salad
- Tuna and White Bean Salad
- Oriental Carrot Salad
- Bulgur Salad with Vegetables and Halloumi
Recipe for Tomato and Cucumber Salad
For 4 servings you need the following ingredients.
Ingredients
For the salad
- 3 tomatoes
- 100 g cherry tomatoes
- 1/2 cup of sun-dried tomatoes
- 1/4 cucumber
- 1 cup canned chickpeas, drained
- 1/2 red onion
- 1 bunch of flat parsley
For the dressing
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 pinch of fleur de sel
- 1 pinch of pepper
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
- Cut the tomatoes and cherry tomatoes into 8 and 4 respectively. Cut the cucumber into slices. Chop the onion and sun-dried tomatoes. Chop the parsley.
- In a salad bowl, pour the tomatoes, cherry tomatoes, sun-dried tomatoes, cucumber, chickpeas and red onion.
- For the dressing, mix the olive oil, balsamic vinegar, fleur de sel and pepper. Pour over the salad.
Frequently Asked Questions
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Sun-dried tomatoes: You can substitute the sun-dried tomatoes with capers.
- Chickpeas: You can replace chickpeas with drained canned white or red beans. You can also replace them with cooked green or black lentils.
- Cucumber: You can replace the cucumber with sautéed zucchini.
- Red onion: You can replace red onion with onion or spring onions. If you find the taste too strong, you can remove it completely but it is what gives this salad its flavor.
How long does this salad keep?
This salad can be kept for 24 hours in the refrigerator.
Can I make this salad in advance?
Yes, you can prepare this salad a few hours in advance. However, I advise you to pour the dressing at the last moment.
Can I freeze this salad?
No, this salad should be eaten the same day or the next day.
Don’t hesitate to leave me a comment, it always makes me very happy!
Follow me on Instagram, Facebook or TikTok to take a look behind the scenes of my blog :
Tomato and Cucumber Salad
Click on the stars to rate!
Ingredients
For the salad
- 3 tomatoes
- 100 g cherry tomatoes
- 1/2 cup sun-dried tomatoes
- 1/4 cucumber
- 1 cup chickpeas canned, drained
- 1/2 red onion
- 1 bunch of flat parsley
For the dressing
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 pinch fleur de sel
- 1 pinch pepper
Instructions
- Cut the tomatoes and cherry tomatoes into 8 and 4 respectively. Cut the cucumber into slices. Chop the onion and sun-dried tomatoes. Chop the parsley.
- In a salad bowl, pour the tomatoes, cherry tomatoes, sun-dried tomatoes, cucumber, chickpeas and red onion.
- For the dressing, mix the olive oil, balsamic vinegar, fleur de sel and pepper. Pour over the salad.
