Cucumber Tomato Salad — it’s a salad, southern style, and your new favorite picnic side that can sit out all day without killing anyone ( I’m looking at you, potato salad! )
You know by now that I will eat pretty much anything. However, there are some foods that I would prefer not to eat if given the chance, and cucumbers are nearly at the top of that list. A little slimy and full of that … I don’t know … cucumber-y flavor, they never seem to add anything notable to a dish other than a light slime and the vague flavor of garden-y water.
As for you health heroes out there doing things like eating cucumbers with your hummus instead of delicious, delicious pita chips, I applaud you: you are a better snacker than I. Salads, wraps, dips, and more — they are ALL better without cucumbers.
So what business do I have making a cucumber tomato salad? Because cucumber tomato salad is one of those Southern classics that is so good, even this lifelong cucumber avoider can’t say “no”. Garden fresh tomatoes, thinly sliced sweet onion, and yes, the bright, watery flavor and crunch of my least favorite food, the cucumber, all come together to make a vibrant, veggie-packed, Non-Slimy, vegan and vegetarian-friendly side dish that can stay on the picnic table even on the hottest of hot summer afternoons, without any worry of sending everyone home poisoned.
And really isn’t that all any of us are after? Something to sustain us and not leave us poisoned? But also, the deliciousness. The bright, vinegary, crunchy, Summery deliciousness. Cucumber up, y’all!
- 2 vine-ripened tomatoes
- 1 cucumber
- ½ small yellow onion
- ⅓ cup distilled vinegar
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 teaspoon ground pepper
- 1½ teaspoon salt
- ½ teaspoon dried oregano
- Slice the tomatoes into 1" chunks. Cut the cucumber length-wise, then slice into 1" chunks. Thinly slice the onion.
- Whisk the remaining ingredients in a large bowl to make the dressing.
- Add the tomatoes, cucumber, and onions to the bowl and toss to coat.
- Let sit for at least an hour before serving, although it's best if left overnight in the fridge and then served chilled.