This Refreshing and light Cucumber Tomato Salad is a fantastic side dish for hot summer weather. It’s sweet and tangy, with a nice crunch and flavor. A great option for BBQ lunch or dinner gathering.

Cucumber … Love them or hate them? I’ve never met anyone who says they don’t like cucumber. A lot of times I have food conversations with my friends at work, and I asked them what’s their favorite food, dessert, cakes. Other times I asked them what vegetables they don’t like and I got mixed answers as expected. Some of them for like brocoli, cauliflower, while other dislike okra, spinach with passion. Others simply don’t care, they can eat almost anything just like me especially when it comes to vegetables. I’ve never heard cucumber mentioned even once, I guess cucumber is one vegetables that people don’t mind eating.

Cucumber doesn’t really have a taste, but I like it anyway because its very refreshing and light especially during summer season or just when the weather is hot. It’s also not seasonal, I see it almost year round in the market although there were times that they were more expensive than usual, but still, it’s present most of the time. Cucumber is one vegetable that is most of the time never absent in my daily salad. It is easily to prepare, just it and it’s ready to cut. 

There’s s lot of cucumber salad recipes out there, but one thing I remember when I was young is the cucumber salad my mom used to make for us. It’s  a cucumber salad marinated in salt, pepper and vinegar. Almost like a pickle, but we ate it as soon as it was made so it’s still crunchy. That salad was my inspiration for this Cucumber Tomato Salad. I added tomato and onion to give it additional taste and wonderful inviting color so it doesn’t look boring. I always like my salad colorful, and of course delicious. 

Substitution 

I used regulate large English cucumber, but a small cucumber will work just fine too. For tomatoes, you can also use big roma or vine tomato just cut into wedges. For the onion, you can also use yellow or white for milder flavor. Last but not the least, rice vinegar can be substituted with apple cider vinegar or regular white vinegar, just bare In mind that these two have a stronger taste so you might hold on in adding more. Start with 1 tbsp , taste and adjust as needed. You can also add a little bit more sugar to balance the sour taste. 

That’s it! Let’s get started! 

Ingredients:

• 1 large cucumber – sliced thinly
  
• 1/4 small red or yellow onion – sliced thinly
  
• 1/3 cup cherry tomato
• 2 tbsp rice vinegar 
• 1 tsp granulated sugar
• 1/2 tsp salt 
• 1/8 tsp black pepper
  
• 1/4 tsp dried basil 

Instructions:

Wash and cut vegetables. Transfer all vegetables in a bowl and set aside while you make the marinade. To make the marinade, simply mix vinegar, sugar, salt, black pepper and dried basil. Stir until the sugar is dissolved. Pour into the vegetables and mix until combined. Chill in the refrigerator at least 30 minutes before serving to allow the vegetables to soak into the marinade.

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