Cucumber and Tomato Salad

Last Friday I shared the delicious Pot Roast Sliders recipe I made for the recipe swap. After letting Tom pick out the slider recipe, I clicked through the side dishes and salads on Jaida’s blog to figure out something to make with them.

This recipe jumped out at me immediately. Its a great summer salad and one I hadn’t tried before.

Cucumber and Tomato Salad
Source: Sweet Beginnings, as seen on Tales from a Mad Man 
Servings: 6
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    • Ingredients:
      • 1 large cucumber, thinly sliced
      • 1/2 pint cherry tomatoes, halved
      • 1/4 cup red onion, thinly sliced
      • 3 tbsp. red wine vinegar
      • 2 tbsp. olive oil
      • 2 tbsp. fresh mint leaves, chopped
      • 1 tbsp. sugar
      • salt and pepper

1. Combine all of the ingredients in a large bowl. Toss to coat. Refrigerate at least 30 minutes prior to serving.

I left the skins and seeds on/in the cucumber since I figured it wouldn’t make too much of a difference. I ran out of time before making this recipe and chose to just let it marinade while I prepped and made everything else for dinner.

The vinegar in this reminded me a lot of the Korean Cucumber Salad I make but the mint gave this a really nice fresh and sweeter taste I wasn’t expecting. This is a great little summer salad you can whip up fairly quickly and would be perfectly alongside burgers, grilled chicken, roasted pork…just about anything you can imagine.

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  1. Mmm…I love this salad! So glad you enjoyed it, too!

  2. What a gorgeous salad! Love the mint leaves, it sounds so refreshing!

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