Description
This cucumber and heirloom tomato salad is a fresh, vibrant side dish packed with garden flavor and seasonal color. Tossed with red onions, herbs, and a simple vinaigrette, it’s the perfect gluten-free, plant-based salad for summer meals, BBQs, and light lunches. Quick to make, beautiful to serve, and bursting with freshness.
Ingredients
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2 cups heirloom tomatoes, sliced (use a variety of colors for best presentation)
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1 large cucumber, thinly sliced
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1/2 small red onion, thinly sliced
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2 tbsp extra virgin olive oil
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1 tbsp red wine vinegar or apple cider vinegar
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1/2 tsp sea salt
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1/4 tsp black pepper
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1 tsp honey or maple syrup (optional)
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Fresh dill or basil, for garnish
Instructions
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In a large bowl, combine sliced heirloom tomatoes, cucumber, and red onion.
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In a small bowl, whisk together olive oil, vinegar, sea salt, black pepper, and honey or maple syrup (if using).
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Pour the dressing over the vegetables and toss gently to coat evenly.
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Let the salad sit for 10–15 minutes to allow the flavors to meld.
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Garnish with fresh dill or basil before serving. Serve chilled or at room temperature.
Notes
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For extra flavor, add crumbled feta or sliced avocado.
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Use English cucumber or Persian cucumbers for less bitterness.
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Perfect for make-ahead lunches or picnic spreads.
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Add a sprinkle of chili flakes for a subtle kick.
- Prep Time: 10 minutes
- Category: Side Dish / Salad
- Method: No-Cook / Tossed
- Cuisine: Mediterranean / Plant-Based
