Simple side dishes like this Cherry Tomato Cucumber Salad are a dream to make. Whether you need a simple side for an impromptu family gathering, a warm weather picnic or your holiday table, this salad will make a festive and delicious addition to the menu.
Cherry Cucumber Tomato Salad
This tomato salad is one of those sdes that rotates often through my kitchen. The tangy-sweet homemade vinaigrette gives it just the right amount of seasoning to bring out the natural flavors. Admittedly, the dressing is a bit more involved than my Mom’s classic cucumber salad, which at times was as simple as sliced cucumber and onion soaked in a slightly sweet vinegar. While I love that, as well as another Southern classic Creamy Cucumber Onion Salad, the updated vinaigrette brings it forward and elevates the taste. Other vintage salads that are fun to make is this Carrot Salad and 5 Bean Salad.
Salads and Cookie Cutters
It never fails when I serve this salad, that someone asks me how to make the cucumbers in fun shapes. I have a plethora of different shapes and sizes of cookie cutters and one just happens to be the perfect size to jazz-up cucumber slices. It does add a bit of visual interest, and you can be creative and use any shape you like. I credit my boys for all of those cookie cutters, as I used them to cut shapes out of cheese and sandwiches for them regularly when they were toddlers.
Things to consider:
- Tomato Salad is best eaten the same day it’s made. That said, you can store leftovers for up to 2 days after making.
- Use this salad as a side dish, a salad topping, on garlic bread or toasted crostini. It compliments chicken, pork and fish extremely well.
- For a time saver, the vinaigrette can be made in advance and chilled. Drizzle over the salad 30 minutes prior to serving.
- You can substitute fresh basil for the parsley, if desired. Cubed fresh mozzarella or crumbled goat cheese makes a fabulous topping, as well.
Whether you serve this pretty salad at room temperature or chilled, it’s guaranteed to add color and style to the table. Another quick topping you may like to try are these 5 minute Pickled Onions from Rachel Cooks.
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Helpful Kitchen Items:
Cherry Tomato Cucumber Salad
- 1 English cucumber 1/4 inch thick slices
- 1 pint cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 Tbsp chopped Italian parsley
- 1 Tbsp white balsamic vinegar
- 1/4 cup olive oil
- 1 1/2 Tbsp honey
- 2 tsp granulated sugar
- 1/2 tsp sea salt adjust to taste
- 1/2 tap red pepper flakes
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp white pepper
- Place the sliced cucumber, cherry tomatoes and red onion in a medium size mixing bowl. Add the chopped parsley and set aside
- To make the vinaigrette: In a mixing bowl, whisk together the white balsamic vinegar and olive oil. Drizzle the olive oil into the white balsamic vinegar slowly while vigorously whisking until slightly thickened. To the vinegar and oil, whisk in the honey, sugar, sea salt, red pepper flakes, garlic powder, onion powder and white pepper until fully combined.
- Drizzle the vinaigrette over vegetables in bowl. Gently mix until evenly coated.
- Chill in an airtight container for 1 hour. To serve sooner, set aside on the counter for 30 minutes to allow the flavors to combine. Gently toss just before serving.