This beautiful Cucumber Tomato Salad is summer time in a bowl. Fresh, simple ingredients shine in this delicious flavorful salad.  This week’s Whip It Up Wednesday recipe is both fast and tasty.  The dressing is light and refreshing, allowing all the natural veggie flavors to hold their own. Fresh garden vegetables make this salad a healthy and delicious lunch dish or dinner side salad.  Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

Ameera here!

Welcome to our first Monkey and Me Kitchen Adventures Whip It Up Wednesday recipe.  Every Wednesday, we will feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  There are days when me and my mom need to speed things up in the kitchen, so we created some fast recipes for those busy days.  We thought that maybe you might enjoy our quick recipes to help speed things up in your kitchen as well.  We will be sharing a weekly recipe that we hope can help simplify your lives.

This week’s Whip It Up Wednesday recipe features a beautifully fresh Cucumber Tomato Salad.  While this salad may not be super innovative or new, it offers a super tasty way to incorporate yummy garden veggies into your meals with a tasty light salad dressing.

Fresh Basil

Fresh basil really stands out in this beautiful salad.  Nothing beats the aroma of freshly cut basil mixed with tomatoes and cucumbers.  It is purely delightful.  The salad dressing is light and tasty.  It really allows the fresh veggies to shine on their own.

Red Onion

Dad gave his opinion that he preferred red onion strips in the salad rather than finely diced red onion. Mom preferred the diced.  Later, after all the photos for this dish were taken, we decided that we liked both, so our recipe details both diced and sliced red onion.  But you will note that the photos only feature the diced red onion.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Variations

The beauty of this dish is that you can add, subtract, and multiple any veggie variation that you would like and add beans for a boost of protein. Additionally, we loved the bed of baby spinach that we served it on as it is so easy to mix it right in after serving, super healthy and delicious!

It makes a lot

This recipe makes a nice sized salad.  Consider cutting it in half if using as a side salad to accompany dinner.

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

Products Used:

• Veggie peeler (if you wish to add stripes or completely peel cucumber)
• Mini whisk to whisk the salad dressing

Cucumber Tomato Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 12 minutes
• Total Time: 12 minutes
• Yield: 8-10 Servings 1x
• Category: Salad

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Description

This beautiful Cucumber Tomato Salad is summer time in a bowl. Fresh, simple ingredients shine in this delicious flavorful salad.  This week’s Whip It Up Wednesday recipe is both fast and tasty.  The dressing is light and refreshing, allowing all the natural veggie flavors to hold their own. Fresh garden vegetables make this salad a healthy and delicious lunch dish or dinner side salad.  Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

Salad Ingredients:

• 1 medium red onion (½ finely diced, ½ cut into narrow strips)
• 2-pounds mini seedless cucumbers, cut into pennies – skins on/off – see notes * (about 10 small or 2 large English cucumbers – cut into half moons)
• 1-pound grape/cherry tomatoes, cut in half
• 10 – 15 large basil leaves, chiffonade

Salad Dressing Ingredients:

• 6 Tablespoons white balsamic vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 teaspoons dried minced onions
• 2 teaspoons organic maple syrup
• ½ teaspoon Italian seasoning
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Optional Toppings:

• Additional basil leaves, chiffonade
• Baby spinach leaves, fresh (to make a bedding for the salad)

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Instructions

1. Place all the Salad Dressing Ingredients into a small bowl, whisk well.  Set aside.
2. Prepare all your Salad Ingredient veggies and place in a large bowl.
3. When ready to serve, pour the Salad Dressing over the veggies and toss.  Taste test for seasoning, add more if desired.  (We added more sea salt and pepper).
4. Optional Serving Ideas:  Lay down a bed of baby spinach and place the salad on top.  Top with additional chiffonade basil leaves.
5. Serve and enjoy!

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Notes

*Baby seedless cucumbers: Most stores have mini baby seedless cucumbers; however, English cucumbers will work really well too.  We used a veggie peeler and removed strips of the cucumber skins in a “zebra” striped pattern before cutting the cucumbers into pennies.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Nutritional Information: Does not include Optional Toppings

*Dressing: Wait to dress salad until ready to serve.

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Nutrition

• Serving Size: 1 Serving
• Calories: 44.1
• Sugar: 6.7 g
• Carbohydrates: 9.9 g
• Fiber: 1.8 g
• Protein: 1.2 g

Storage:  Refrigerate, use within a day or two.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here