Cucumber Tomato Salad
Cucumber Tomato Salad is the best of summer's harvest, featuring crisp cucumbers and tomatoes tossed in a creamy lemon poppy seed dressing.
Ingredients
- 1/4 cup fresh lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons extra light olive oil
- 1/2 tablespoon poppy seeds
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic about 1 clove
- 1/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 2 English cucumbers sliced into half coins (about 4 cups)
- 10 ounces grape tomatoes halved (about 2 cups)
- 1/2 medium red onion thinly sliced
Instructions
- MAKE DRESSING: Add ¼ cup fresh lemon juice, 2 tablespoons granulated sugar, 2 tablespoons extra light olive oil, ½ tablespoon poppy seeds, ½ tablespoon Dijon mustard, ½ teaspoon minced garlic, ¼ teaspoon kosher salt, and ¼ teaspoon onion powder to a mason jar. Seal the lid tightly and shake for about 20 seconds until the dressing is well combined.
- ADD VEGETABLES: Add the sliced cucumbers, 2 cups halved grape tomatoes, and ½ medium thinly sliced red onion to a large bowl.
- TOSS SALAD: Pour dressing over vegetables when ready to serve. Toss gently until all of the vegetables are evenly coated with the dressing.
- CHILL OR SERVE: Serve immediately or refrigerate until ready to serve.
Video
Notes
Make-Ahead: For the freshest texture, store the dressing and the vegetables in the refrigerator. Toss the vegetables with the dressing shortly before serving.
Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating: Not applicable. This salad is best served cold.
Ingredient Tip: English cucumbers work best because they have thinner skins and fewer seeds, which keeps the salad crisp and refreshing.
Nutrition
Serving: 1 | Calories: 92cal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Sugar: 8g | Fiber: 2g | Calcium: 36mg | Iron: 1mg