On a late July weekend in the Hill Country, my friends and I prepared a group meal. We shared the cooking duties, with one at the grill, one making dessert, and another gathering snacks. As for me, I was in charge of the sides. At the market that morning we’d found an abundance of red ripe tomatoes, fragrant green cucumbers, and red onions. From that bounty, I found my inspiration and prepared a cucumber and tomato salad.
Cucumbers and tomatoes are natural companions, as the sweet, earthy tomatoes play well with the crisp cucumbers. Slivers of red onion give the two even more spark. It’s a simple salad that never fails to satisfy. Though the key is to use ripe fruit and keep the vinaigrette light and simple, as you want the cucumbers and tomatoes to shine.
This time of year, when tomatoes are at their peak, little is required to serve them. While I do have a recipe for a tomato and cucumber salad with cornbread croutons, which is spiked with Tex-Mex spices and cheese, sometimes you crave something less involved, as in-season tomatoes are so juicy and sweet they stand well on their own.
While a creamy cucumber salad is also refreshing, this one is even more juicy and light. Indeed, keeping the salad minimal is essential.
For instance, on another weekend trip, a guest used a packet of powdered French dressing on our cucumbers and tomatoes. While I’m not averse to making things easier, we discovered that the heavy seasonings and malted undertones in the package overwhelmed the delicate fruit to the point that what should have been a light, refreshing dish became heavy and harsh. No one was happy with the results.
After that fiasco, a friend asked for a recipe to follow. Since cucumbers and tomatoes have a long history of being served together in Texas, to come up with the perfect method I looked at old recipes for inspiration. For instance, a 1916 Lampasas recipe used a simple dressing of oil and vinegar with a dash of red pepper. A Dallas recipe from 1950 called for an equal amount of vinegar and water. And in 1960, a Rio Grande Valley recipe suggested splashes of lemon juice and lime.
For mine, I followed the classic vinaigrette ratio of one part vinegar to three parts oil. The main thing, however, is to not use too much of either as the fruit is plenty juicy on its own. For my tomatoes, I used cherry tomatoes, which are perfect for salads as they are reliably sweet and flavorful. A simple seasoning of salt, pepper, and dill provides plenty of flavor, and a handful of diced red onions gives it extra pop.
This crisp, cool dish goes well with barbecue, cheese hamburgers, tacos, and even eggs.
You could even follow the example of a Mrs. Elliot of Denison who in 1908 served it with chicken patties, pickles, and sandwiches at her 42 gathering. While it’s flavorful and maintains a good texture up to a day after preparing, I find it’s at its peak just after stirring everything together.
Servings 6
Author Lisa Fain
Ingredients
- 2 cucumbers, peeled and sliced into half moons
- 1 pint ripe cherry tomatoes, cut in half
- 1/4 cup diced red onion
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill
- 2 tablespoons olive oil
- 2 teaspoons white vinegar
Instructions
Stir together the cucumbers, tomatoes, red onion, salt, pepper, and dill until well combined.
Whisk together the olive oil and vinegar until well combined then gently stir into the salad. Taste and adjust seasonings, serving immediately.
FAQs
It has a pleasant salty-sour flavor with a crisp bite from the onion and cucumber and a welcome juicy finish from the tomato. While Persian cooking traditions date back 2,500 years, this salad is a relatively modern dish that came together in the late 19th century, when tomatoes were first introduced to Iran.
Is cucumber and tomato salad good for you? ›
This refreshing salad is an excellent source of vitamin C and a great way to take advantage of the vegetables' summer growing season.
How long will cucumber salad last in the refrigerator? ›
In the refrigerator, a properly stored cucumber salad can last about 3-4 days. It's a healthy, refreshing side dish ideal for warm summer days. On your next grocery store visit, pick up some fresh cucumbers and try making your cucumber salad at home.
What will tomato and cucumber protect me from? ›
Cucumbers also contain lignans, which research shows may decrease the risk of heart disease as well as several types of cancer. Naturally low in calories, fat, cholesterol and sodium, we promise this salad will keep you cool as a cucumber.
Why is it called caprese? ›
The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos".
What did cucumbers used to be called? ›
Interestingly, there was an Old English word for the cucumber, eorthappel (literally "earth apple"), which would imply that at least someone in England had heard of them before 1066 (the year that most English scribes, now conquered by French kings, gave up the old language).
Can you eat tomato and cucumber every day? ›
Tomatoes and cucumbers have different digestion time and mixing them can cause health complications. The bad food combination can trigger digestive problems such as stomach ache, gas, nausea and bloating. ... So it is more beneficial to our health to eat cucumbers without any additions.”
What if I eat cucumber every day? ›
Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
What is the best time to eat cucumber salad? ›
Cucumber salad can be eaten at any meal, therefore there isn't a particular time of day when it is best appreciated. Cucumber salad is low in calories and can aid in weight loss, therefore some individuals like to eat it as a light lunch or dinner alternative.
Should you peel cucumber for salad? ›
Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel. Regular market cucumbers may have thicker peels that can be tough and bitter, so it's best to peel those.
Cucumbers are perfectly safe for dogs to eat, and offer a low-calorie, crunchy snack that many dogs love. Cucumbers only contain about 8 calories per one-half cup of slices, compared to the 40 calories in a single medium dog biscuit. Cucumbers are also very low in sodium and fat-free.
Is it better to refrigerate cucumbers or not? ›
Do Cucumbers Need to Be Refrigerated? Contrary to what you may think, cucumbers are most comfortable in a cool and dry environment that is warmer than refrigeration allows (50 to 55 degrees F). This is why we recommend storing them in the warmest zone of your refrigerator, like the door.
What should not be mixed with cucumber? ›
People often eat both cucumber and radish mixed in salad. However, both can react with each other. Cucumber contains ascorbate, which acts to absorb vitamin C. In such a situation, when you eat radish with it, it creates obstruction in this process, which can lead to a variety of health concerns.
What happens to your body when you eat tomatoes everyday? ›
Adding tomatoes to the diet has a positive effect on blood lipid levels and blood pressure thanks to its lycopene content. As a result, you will reduce your risk of atherosclerosis. In addition, the consumption of tomatoes can reduce the risk of other health problems such as high cholesterol, obesity, and cancer.
When not to eat tomatoes? ›
Acid reflux, GERD, IBS, histamine intolerance, kidney stones, and allergies/sensitivities are some of the situations where tomatoes may need to be avoided or moderated.
Where did garden salad originate from? ›
Ancient Roots:
The ancient Babylonians, Egyptians, Greeks and Romans were known to consume mixed greens with a combination of salt, oil and vinegar. These early salads were often made with ingredients like lettuce, celery, radishes, and onions, which were considered beneficial for digestion and overall health.
Who came up with Caprese salad? ›
Yet the one that ties the Caprese salad to the island of Capri states that the chef of Hotel Quisisana created it in the 1930s for Futurist dinner. Futurism, an avant-garde social and artistic movement, began in 1909 when Filippo Tommaso Marinetti published his Manifesto of Futurism in a local newspaper.
What is the origin of the Israeli Salad? ›
It was adopted by Jewish immigrants to the Levant in the late 19th century, who found the locally grown Kirby cucumbers and tomatoes in popular local salad. It was popularized in the kibbutzim, where the Jewish farmers had local fresh produce at hand. The name Israeli Salad is used mainly outside of Israel.
What is the history of the Greek salad? ›
Its name in Greek is “Horiatiki” => Village salad, but Greek villages are not its birthplace. The story has it that our national salad was invented by restaurant owners in Athens who wanted to charge customers more during the rise of tourism in Greece.
