Refreshing Tomato Cucumber Salad Recipes

TOMATO, ONION, AND CUCUMBER SALAD

Steps:

• Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
• Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

REFRESHING TOMATO CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

REFRESHING CUCUMBER SALAD

Steps:

• In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

REFRESHING CUCUMBER AND TOMATO SALAD

Steps:

• Place the cucumber slices in a colander and sprinkle with the 3/4 tsp salt; toss well.
• Place the colander over an empty bowl. put in refrigerator and allow the cucumbers to drain their liquid for about 40-45 minutes.
• After draining time, shake out any excess moisture from the cucumbers in the colander. Place them into a large bowl.
• Add the tomatoes and onions.
• In a small bowl, whisk together lemon juice, cider vinegar, olive oil, Dijon mustard, sugar, dill weed, pepper and cayenne pepper. Pour over the salad mixture and toss.
• Taste and add additional salt, if necessary.
• If desired, garnish with the crumbled feta cheese.

FRESH TOMATO AND CUCUMBER SALAD

Steps:

• Mix all vegetables in bowl.
• Combine dressing and sugar substitute.
• Pour over vegetables.
• Chill.

FRESH TOMATO & CUCUMBER SALAD

Steps:

• In a small bowl, whisk the first eight ingredients; set aside., In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing.

TOMATO AND CUCUMBER SALAD

Steps:

• Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.