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Garden Cucumber Tomato Salad is perfect for a hot summer evening. It is a wonderful way to use up your fresh garden vegetables. And a delicious way to enjoy them!
One evening, craving something cool and refreshing, I decided to toss some garden vegetables that where in my fridge together in a bowl. Cucumber. Red, Ripe Tomato. Bell Pepper. Sweet Onion.
Add to that some minced garlic. Fresh herbs. I love growing fresh herbs. Basil and Chives.
Then to that, I drizzled some yummy Red Wine Vinegar and Extra Virgin Olive Oil. Sprinkled the top with salt and some freshly ground black pepper. Oh my! What a perfect blend. Simple and Fresh. We loved it!
And speaking of pepper, can I just say how much I love using my Copper Pepper Mill? I use it in my everyday cooking, but also to garnish salads. One of my favorite things is to go around the table and sprinkle black pepper on the salads of those who request it. Like in a fancy restaurant. Except, that the members of my family love my pepper mill so much they want to be the one to crank the handle. Spoil my fun.
Anyway, this salad is so easy to put together. I hope you’ll enjoy it as much as we do!
Ingredients for Garden Cucumber Tomato Salad
(See the full recipe at the bottom of this post.)
Instructions for Making This Salad
Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Peel and slice the cucumber with a Chef’s or Santoku knife and cutting board.
Here in Kansas, when temperatures turn hot, we sometimes have trouble with our garden cucumbers turning bitter. If you ever have this problem, it’s a good idea to test the cucumbers before using. To do this, I slice off both ends and then cut out a small piece of flesh from both ends to taste. If bitter, do not use the cucumber. Trust me, I’ve ruined too many salads with bitter cucumbers and have learned my lesson.
Slice and dice the tomato. Dice the green bell pepper and red onion.
If you don’t have red onions, you may substitute sweet or even small green onions.
Mince the garlic. Chop the fresh basil and chives.
Feel free to use dried herbs if you do not have fresh available. Remember this conversion for fresh to dried: 1 tablespoon fresh = 1 teaspoon dried.
Assemble the Salad
In a medium bowl, combine the prepared cucumber, tomatoes, bell pepper, red onion, and minced garlic. Mix lightly.
Add in the chopped basil and chives.
In a small bowl, vigorously whisk together the red wine vinegar and olive oil until it emulsifies and thickens.
Pour the emulsified sauce over the garden vegetables and stir to combine.
Sprinkle with kosher salt and freshly ground black pepper. Cover and chill until ready to serve.
This salad will serve 4-6 people, and is best eaten the day it is made.
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Garden Cucumber Tomato Salad
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 large cucumber (peeled and sliced)
- 1 large tomato (sliced and chopped)
- 1/2 large green bell pepper (chopped)
- 1/2 large red onion (chopped)
- 1 clove garlic (minced)
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon fresh chives (chopped)
- 2 tablespoons red wine vinegar
- 1 tablespoon Extra Virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Peel and slice the cucumber with a Chef's or Santoku knife and cutting board.Slice and dice the tomato. Dice the green bell pepper and sweet onion.
- Mince the garlic.
- Chop the fresh basil and chives.
Assemble the Salad
- In a medium bowl, combine the prepared cucumber, tomatoes, bell pepper, sweet onion, and minced garlic. Mix lightly.
- Add in the chopped basil and chives.
- In a small bowl, vigorously whisk together the red wine vinegar and olive oil until it emulsifies and thickens.
- Pour the sauce over the garden vegetables and stir to combine.
- Sprinkle with kosher salt and freshly ground black pepper. Cover and chill until ready to serve.This salad will serve 4 people, and is best eaten the day it is made.
