One of the main reasons why I love summer is because that’s when my garden is producing so much. Another reason is because produce usually costs less in the summer, making this cucumber salad an inexpensive yet extremely refreshing side dish. The crisp taste of the cucumbers and onions with the juicy tomatoes comes together to create a beautiful dish to serve alongside hamburgers, grilled cheese, or at a cook out.
This simple cucumber salad with vinaigrette dressing takes less than 10 minutes to put together and only uses a few ingredients that you probably already have on hand: cucumber, tomato, onion, red wine vinegar, sunflower oil, pepper, salt, and sugar. It couldn’t get simpler.
After you chop up the vegetables, it’s just a matter of preparing the vinaigrette dressing and pouring it over the veggies. You’ll love how easy this dish is to prepare. It’s recently become one of my favorites. I literally make it every week and it keeps in the refrigerator for up to three days without becoming soggy.
If you’ve got as many tomatoes and cucumbers as I do in my garden, then this salad is an absolute must. I hate having to worry about produce going to waste, and this is the perfect way to use them up before they go bad.
This cucumber salad is also allergy friendly. No gluten, grain, or dairy products. I recommend using sunflower oil, but any neutral tasting oil will work for this recipe (canola oil, safflower oil, vegetable oil, etc).Here’s the recipe:
Cucumber Salad with Vinaigrette Dressing
Makes 4 servings
- 1 medium cucumber
- 3 small tomatoes (or 2 large)
- 1/2 medium onion
- 1/4 cup red wine vinegar
- 1/4 cup sunflower oil
- 1/2 teaspoon organic sugar
- 1/2 teaspoon kosher salt
- a dash of pepper
- Dice the cucumber, tomatoes, and onion. Place in a non-metal bowl and set aside.
- In a small bowl, combine the red wine vinegar, oil, sugar, salt, and pepper. Whisk until combined (it’s okay if it separates a little bit).
- Pour vinaigrette dressing over the diced vegetables and stir until vegetables are evenly coated. Serve or refrigerate for up to three days in an air-tight container.
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