Southern Cucumber and Tomato Salad is a classic southern salad full of fresh, healthy summer cucumbers and tomatoes which have been marinated in a simple, luscious salad dressing!
My Mom served Southern Cucumber Salad often during the summer when I was growing up, and I always think of her when I make this salad. She only used crisp, crunchy cucumbers marinated in a vinegar and oil dressing for her salad, and it was pure summer in a bowl.
Over the years I’ve tweaked her recipe just a bit, and my recipe for Southern Cucumber and Tomato Salad adds in fresh summer tomatoes and just a bit of onion. I have also substituted apple cider vinegar for the white vinegar and added just a touch of sugar to balance the tartness of the dressing.
This recipe for Southern Cucumber and Tomato Salad is versatile! Depending on what you have on hand, you can make it with just cucumbers, just tomatoes, with or without the onion and, if you want to get fancy, top it with fresh dill or basil, and a sprinkling of feta or goat cheese.
Southern Cucumber and Tomato Salad is excellent served when prepared, but it’s just as good if not better if allowed to marinate for a day before serving. It also has less than 80 calories per serving so you can eat as much as you like without any guilt!
Looking for more southern-style healthy salad recipes? Check out these popular recipes on the blog: Easy Southern Corn Salad, Southern Watermelon and Tomato Salad, and Southern Broccoli Salad. You can also review all of my salad recipes here.
How to make Southern Cucumber and Tomato Salad
Peel and thinly slice the cucumbers.
Core and cut up the tomatoes into bite size pieces.
Chop the onion.
Add the cucumbers, tomatoes, and onion to a large bowl. Set aside.
Add the vinegar, water, sugar, salt, and pepper to a mason jar. Shake well.
Pour the salad dressing over the vegetables and mix well.
Cover and refrigerate until ready to serve.
Can be made up to 24 hours ahead.
Tips:
If you use English or hothouse cucumbers you do not need to peel them.
I used a fork to scrape down the outside edge of the cucumbers because I like a bit of the green peel showing.
To core a tomato or remove the woody stem, simply insert the tip of a paring knife just outside of the stem at an angle and cut around it.
If you don’t have apple cider vinegar, you can substitute your favorite vinegar.
Leftover Southern Cucumber and Tomato Salad can be mixed with lettuce to make a main-dish salad.
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Servings | 6 servings |
- 3 cucumbers large
- 3 tomatoes large
- 1/4 cup red or vidalia onion chopped (feel free to add more onion if you like)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
Ingredients
|
- Peel and thinly slice the cucumbers.
- Core and cut up the tomatoes into bite size pieces.
- Chop the onion.
- Add the cucumbers, tomatoes, and onion to a large bowl. Set aside.
- Add the vinegar, water, sugar, salt, and pepper to a mason jar. Shake well.
- Pour the salad dressing over the vegetables and mix well.
- Cover and refrigerate until ready to serve.
Tips:
If you use English or hothouse cucumbers you do not need to peel them.
I used a fork to scrape down the outside edge of the cucumbers because I like a bit of the green peel showing.
To core a tomato or remove the woody stem, simply insert the tip of a paring knife just outside of the stem at an angle and cut around it.
If you don't have apple cider vinegar, you can substitute your favorite vinegar.
Leftover Southern Cucumber and Tomato Salad can be mixed with lettuce to make a main-dish salad.
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