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+ servings

Cucumber and Tomato Salad

A fresh and easy summer salad that will become a dinner staple.
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Course: Salad
Cuisine: American
Diet: Gluten Free
Keyword: cucumber and tomato salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 71kcal
Author: Karen Kelly


  • pint cherry or grape tomatoes
  • ¼ cup thinly sliced red onion
  • 2 cups thinly sliced English cucumber, I used a mandoline


  • 3 tablespoon avocado oil (or olive)
  • 1 teaspoon balsamic vinegar (or rice vinegar)
  • salt and pepper to taste
  • fresh chopped parsley


  • Slice the tomatoes, cucumbers and onions. I used a mandoline to slice the cucumbers and it really makes them taste better!
  • Whisk the dressing ingredients and taste. Add salt and pepper if necessary.
  • Pour over veggies and serve.


This can be stored in the fridge for a day or two.  It can get soggy so I wouldn't advise longer than that.  


Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1.5mg | Calcium: 6mg | Iron: 0.1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.