I first made this salad when I was staying with my parents in the United States for a month before I traveled to Australia. My mother has her own garden and grows a variety of produce during the summer, including tomatoes and cucumbers. Once her plants start thriving in the late summer, oftentimes she doesn’t know what to do with all of the produce she has. Luckily I enjoy lots of fresh produce, especially tomatoes and cucumbers, so I tossed this recipe together one warm summer afternoon as a prelude to my lunch.
It was a juicy way to start off my afternoon meal and I am sure it would be welcome before one of your afternoon meals as well. With little preparation and planning, you can even enjoy this fresh salad before lunch at work.
This is a quick tomato salad to whip up with cucumber and a variety of herbs. Enjoy it anytime but it is especially refreshing during those hot summer months.
Vegan and free of added sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: uses fresh produce, refreshing, simple, 10 ingredients or less, ready in less than 30 minutes
- 1 large cucumber
- 1 large tomato
- 1 tbsp basil (dry or fresh)
- 1/2 tsp dill or dill seed
- 2 tbsp white wine vinegar
- 2 tbsp finely chopped onion
- Sprinkle of garlic powder
- Small pinch of salt
- Pepper to taste
Wash, peel, and quarter lengthwise then slice crosswise the cucumber. Wash the tomato and cut into similar-sized chunks as the cucumber. Add all ingredients to a bowl and toss. Chill for 15 minutes and enjoy.