Southern Cucumber and Tomato Salad features a lovely combination of fresh flavors with crisp, cool cucumbers, sweet, ripe tomatoes, and just a touch of zesty red onions. These vegetables are marinated in a simple but tasty, sweet, and tangy, salad dressing made with apple cider vinegar.
An old-fashioned recipe, this light, and refreshing cucumber and tomato salad tastes as good as it looks. It is very popular in the South, especially during the summer at backyard barbecues and potlucks. It’s also perfect for picnics or a day at the beach because it can be served at room temperature.
A cucumber-only version of this salad originated in Germany, where it is called Gurkensalat. The authentic version, without tomatoes, is often served with fresh dill. There are also cucumber-only Asian versions seasoned with chili oil or paste and other Asian seasonings.
Southern Cucumber and Tomato Salad Recipe
Southern Cucumber and Tomato Salad features a lovely combination of fresh flavors with crisp, cool cucumbers, sweet, ripe tomatoes, and just a touch of zesty red onions. These vegetables are marinated in a simple but tasty, sweet and tangy, salad dressing made with apple cider vinegar.
INGREDIENTS
- ▢3 cucumbers large, either English or Hothouse, or regular slicing cucumbers.
- ▢3 tomatoes large
- ▢¼ cup chopped red or Vidalia onion feel free to add more onion if you like
- ▢½ cup apple cider vinegar
- ▢½ cup water
- ▢¼ cup sugar
- ▢2 teaspoons kosher salt
- ▢½ teaspoon ground black pepper
INSTRUCTIONS
- Cut the cucumbers into thin slices.
- Core and cut up the tomatoes into bite size pieces.
- Peel and chop the onion.
- Add the cucumbers, tomatoes, and onion to a large bowl. Set aside.
- Add the vinegar, water, sugar, salt, and pepper to a mason jar. Shake well.
- Pour the salad dressing over the vegetables and toss.
- Cover and refrigerate until ready to serve.
NOTES
English or hothouse cucumbers do not need to be peeled. They have thin skin and are usually wrapped in plastic at the grocery store. Regular slicing cucumbers have thicker skins, and it’s up to you whether to peel them or not. Regular cucumbers also have larger seeds. If using regular cucumbers, I usually cut them in half lengthwise and then scrape most of the seeds and gelatinous material out before slicing.
I also like to use the tins of a fork to scrape down the outside edge of my cucumbers because I like the way it looks once sliced.
For best results, use the freshest and ripest tomatoes you can find! But, of course, it’s even better if you have homegrown tomatoes.
To core tomatoes, insert the tip of a paring knife just outside the stem at an angle and cut around it to remove all of the woody or fibrous stem.
This salad is excellent served when prepared, but it’s just as good, if not better when allowed to marinate for a day before serving.
Because the salad dressing doesn’t contain any oil, this healthy salad is naturally low in calories, coming in at only 68 calories per serving, so you can eat as much as you like without any guilt!
NUTRITION
Calories: 68kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 784mgPotassium: 377mgFiber: 2gSugar: 12gVitamin A: 621IUVitamin C: 14mgCalcium: 32mgIron: 1mg