by Sana Sandström
This easy, simple and absolutely delicious salad has been a family favorite for years, maybe decades.
My aunt Edna always kept a bowl in her refrigerator, adding more ingredients as it began looking a bit sparse. We always thought it was pretty magical.
Tomato cucumber salad comes together in minutes and gets better the longer you let all the herbs and spices absorb into the vegetables. You can always double or triple the ingredients if you expect a crowd!
It's a perfect side dish to grilled salmon, barbecue, fried chicken or great to whip up and bring to a potluck. You can enjoy this dish in ten minutes or have it set in the refrigerator and get especially yummy five days later.
Aunt Edna's Tomato Cucumber Salad
Prep time: 10 minutes | Total time: 20 minutes | Yield: 4 to 6 servings
• 4 roma or vine ripe tomatoes, chopped
• 1 medium cucumber, sliced
• 1/2 medium red onion, very thinly sliced
• 2 tablespoons apple cider or balsamic vinegar
• 1 teaspoon olive oil
• 2 teaspoons chopped fresh basil
• Freshly ground black pepper to taste
• Salt to taste
In a large bowl, toss together the cucumber, tomatoes, onion, basil, vinegar, olive oil, salt and pepper until the vegetables are evenly coated. Let stand 10 minutes before serving.
This dish functions well as a stand-alone side dish or served on top of other salad greens.
Dress up your tomato cucumber salad by replacing the red onion with green onions, using halved cherry tomatoes and adding an avocado. You'll be able to reduce or eliminate the olive oil. I've found that tossing the avocados with two teaspoons of lemon juice helps them retain their color. Just a warning: if you like this salad as much as we do, you probably won't have leftovers no matter how much you make!