Remember those summer days as a kid, when gardens overflowed with tomatoes and cucumbers? My grandma would whip up the simplest, most flavorful salad with just those ingredients, a little red onion, and a bright vinaigrette. This Heirloom Tomato and Cucumber Salad with Red Onion is my take on that classic – a celebration of fresh, seasonal produce at its finest. It’s bursting with vibrant flavors and colors, perfect as a light lunch, a side dish for a barbecue, or a refreshing addition to any meal. Heirloom tomatoes, with their unique shapes and rich flavors, really make this salad shine. Paired with crisp cucumbers and the subtle bite of red onion, it's a symphony of textures and tastes that will transport you straight to summer.
This salad is so simple to make, it barely requires a recipe. It's all about using the best ingredients you can find and letting their natural flavors do the work. The vinaigrette is a simple blend of olive oil, red wine vinegar, Dijon mustard, and a touch of honey to balance the acidity. Fresh herbs, like parsley, basil, and mint, add a burst of freshness that elevates the entire dish. I've always loved how a few simple ingredients can come together to create something truly special. This salad is proof of that. My neighbor Jen told me she made it for her potluck party, and everyone asked for the recipe!
Required Equipments
- Cutting board
- Chef's knife
- Large bowl
- Small bowl
- Whisk
Heirloom Tomato and Cucumber Salad with Red Onion: Frequently Asked Questions
Heirloom Tomato and Cucumber Salad with Red Onion
A refreshing and flavorful Heirloom Tomato and Cucumber Salad with Red Onion, featuring fresh, seasonal ingredients and a simple vinaigrette. This vibrant salad is perfect as a light lunch or side dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Tomatoes: Gently wash and dry the heirloom tomatoes. Using a sharp chef's knife, slice the larger tomatoes into wedges or chunks, and halve the smaller ones. Place the sliced tomatoes in a large bowl.
- Slice the Cucumber: Wash the cucumber and slice it into half-moons, about 1/4 inch thick. Add the cucumber slices to the bowl with the tomatoes. Tip: If you're using a garden cucumber with a thick skin, peel it before slicing.
- Thinly Slice the Red Onion: Peel the red onion and cut it in half through the root end. Place the cut side down on your cutting board and thinly slice it into half-moons. Separate the rings with your fingers and add them to the bowl. A little goes a long way with red onion, so don't overdo it! I learned that the hard way. One time I added too much and it overpowered the whole thing!
- Chop the Fresh Herbs: Rinse the fresh herbs and pat them dry. Roughly chop the parsley, basil, and mint. Add the chopped herbs to the bowl with the vegetables. The aroma of fresh herbs really makes this salad sing, ya know?
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk until the dressing is emulsified and slightly thickened. Taste and adjust the seasoning as needed. I like mine with a bit more vinegar for tang!
- Dress the Salad: Pour the vinaigrette over the tomato and cucumber mixture. Gently toss to combine, making sure all the vegetables are coated with the dressing. Be careful not to over-mix, as the tomatoes can be delicate.
- Let it Rest: Allow the salad to sit for about 10-15 minutes before serving. This will give the flavors time to meld together. I like to think of it as a flavor party happening in the bowl!
- Serve: Transfer the salad to a serving bowl or platter. Garnish with extra fresh herbs, if desired. Serve immediately and enjoy! This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
📝 Notes
- For extra flavor, add a sprinkle of feta cheese or crumbled goat cheese.
- Feel free to experiment with different herbs, such as dill or chives.
🍎 Nutrition
Calories: 150 kcal
Protein: 2g
Fat: 12g
Carbohydrates: 10g
Fiber: 2g
Calcium: 30mg
