Date: · Updated: Author: Sharon Rigsby
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Southern Cucumber and Tomato Salad features a lovely combination of fresh flavors with crisp, cool cucumbers, sweet, ripe tomatoes, and just a touch of zesty red onions. These vegetables are marinated in a simple but tasty, sweet, and tangy, salad dressing made with apple cider vinegar.
An old-fashioned recipe, this light, and refreshing cucumber and tomato salad tastes as good as it looks. It is very popular in the South, especially during the summer at backyard barbecues and potlucks.
It’s also perfect for picnics or a day at the beach because it can be served at room temperature.
A cucumber-only version of this salad originated in Germany, where it is called Gurkensalat. The authentic version, without tomatoes, is often served with fresh dill.There are also cucumber-only Asian versions seasoned with chili oil or paste and other Asian seasonings.
Ingredients – here’s what you will need:
- Cucumbers – as you would imagine, are the star of this show. The saying “as cool as a cucumber” has never been more accurate, and these mild, crisp vegetables are the perfect base for this sweet and tangy salad.
- Tomatoes – especially if you are lucky enough to have homegrown fresh summer tomatoes with their sweet tomato goodness, pair beautifully with the crunchy cucumbers.
- Red onion – adds just a bit of zestiness to the mix. Even if you don’t like raw onions, I encourage you to include them. After marinating in the tangy dressing, they taste more like mild, sweet pickled onions.
- Apple cider vinegar – is made by fermenting apple juice. It adds the perfect amount of tanginess to the dressing and provides great flavor to the vegetables.
- Sugar – just a bit, balances out the tanginess of the vinegar.
- Kosher salt and ground black pepper – are classic seasonings that enhance all of the other flavors and bring them together in one delicious bite after bite.
Directions – here’s how to make this recipe:
- Slice the cucumbers. (See tips.)
- 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 the cucumber and tomato salad until you are ready to serve it. It can be served at room temperature or chilled.
Frequently asked questions:
Can this recipe be made ahead?
Yes, one of the many great things about this recipe is that it can be made up to 24 hours ahead. Simply make it as directed, cover it, and store it in the refrigerator until you are ready to serve.
What to serve it with?
This light and refreshing salad is perfect for backyard barbecues. I like to serve it with grilled or smoked meats such as Grilled Half Chicken, Smoked Chicken Thighs, Grilled Spatchco*ck Chicken, Smoked Spatchco*ck Chicken, or Grilled Pork Tenderloin.
It also pairs nicely with seafood, and I often serve it with my Buffalo Shrimp Recipe, Fried Oysters, Crispy Fried Grouper, Pecan Crusted Fish, or Broiled Halibut with Gremolata.
Are there any variations to this recipe?
Yes, this recipe is versatile! Depending on what you have on hand, you can make it with just cucumbers or just tomatoes. You can also make it with or without the onion. And, if you want to get fancy, top it with fresh dill, basil or parsley, crumbled feta or goat cheese, or even fresh cubed avocado.
If you would like to make a creamy cucumber salad, you can add sour cream, greek yogurt, or mayonnaise to the dressing.
You could also cut back a bit on the dressing and add a handful of toasted bread cubes, and voila, you have homemade Panzanella. And finally, you can spoon the tomato-cucumber mixture on top of a bed of chopped lettuce to make it more of a main dish salad.
What’s a good substitute for apple cider vinegar?
If you are in a pinch, white wine or red wine vinegar works, as does rice vinegar or champagne vinegar. All have similar flavor profiles. Your salad will taste a little different, but it should still be delicious!
How do I store leftovers?
Leftovers can be stored covered in your refrigerator for up to three days. After that, the vegetables will get watery, and the cucumbers will lose their crispness.
Sharon’s tips:
- English or hothouse cucumbers do not need to be peeled. They have thin skin and are usually wrapped in plastic at the grocery store. Regular slicing or standard cucumbers have thicker skins, and it’s up to you whether to peel them or not. Regular cucumbers also have larger seeds. If using regular cucumbers, I usually cut them in half lengthwise. Then I scrape most of the seeds and gelatinous material out before slicing.
- I also like to use the tins of a fork to scrape down the outside edge of my cucumbers because I like the way it looks once sliced.
- For best results, use the freshest and ripest tomatoes you can find!But, of course, it’s even better if you have homegrown tomatoes.
- To core tomatoes, insert the tip of a paring knife just outside the stem at an angle. Then cut around it to remove all of the woody or fibrous stem.
- This salad is excellent served when prepared. But it’s just as good, if not better when allowed to marinate for a day before serving.
- Because the salad dressing doesn’t contain any oil, this healthy salad is naturally low in calories, coming in at only 68 calories per serving. So you can eat as much as you like without any guilt!
More Southern-style salads:
If you like this recipe, I think you might also like these popular salads on my blog: Classic Southern Potato Salad, Cornbread Salad, Summer Pasta Salad, Broccoli Slaw with Ramen Noodle Salad, Apple Pecan Salad, Grape Salad with Cream Cheese, or Southern Broccoli Salad with Craisins.
⭐️⭐️⭐️ ⭐️ ⭐️ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you come back soon!
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Southern Cucumber and Tomato Salad Recipe
Sharon Rigsby
Southern Cucumber and Tomato Salad features a lovely combination of fresh flavors with crisp, cool cucumbers, sweet, ripe tomatoes, and just a touch of zesty red onions. These vegetables are marinated in a simple but tasty, sweet and tangy, salad dressing made with apple cider vinegar.
5 from 5 votes
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Lunch, Salad
Cuisine American, Southern
Servings 6 servings
Calories 68 kcal
Ingredients
- 3 cucumbers large, either English or Hothouse, or regular slicing cucumbers.
- 3 tomatoes large
- ¼ cup chopped red or Vidalia onion feel free to add more onion if you like
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup sugar
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Instructions
Cut the cucumbers into thin slices.
Core and cut up the tomatoes into bite size pieces.
Peel and 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 toss.
Cover and refrigerate until ready to serve.
Notes
English or hothouse cucumbers do not need to be peeled. They have thin skin and are usually wrapped in plastic at the grocery store. Regular slicing cucumbers have thicker skins, and it’s up to you whether to peel them or not. Regular cucumbers also have larger seeds. If using regular cucumbers, I usually cut them in half lengthwise and then scrape most of the seeds and gelatinous material out before slicing.
I also like to use the tins of a fork to scrape down the outside edge of my cucumbers because I like the way it looks once sliced.
For best results, use the freshest and ripest tomatoes you can find!But, of course, it’s even better if you have homegrown tomatoes.
To core tomatoes, insert the tip of a paring knife just outside the stem at an angle and cut around it to remove all of the woody or fibrous stem.
This salad is excellent served when prepared, but it’s just as good, if not better when allowed to marinate for a day before serving.
Because the salad dressing doesn’t contain any oil, this healthy salad is naturally low in calories, coming in at only 68 calories per serving, so you can eat as much as you like without any guilt!
Nutrition
Calories: 68kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 784mgPotassium: 377mgFiber: 2gSugar: 12gVitamin A: 621IUVitamin C: 14mgCalcium: 32mgIron: 1mg
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Reader Interactions
Comments
Ashley Lentini
Just made this wonderful salad. My kitchen smells so fresh and delightful 😁 It is now in the refrigerator marinating and getting happy! Can’t wait to have it tomorrow 👍😁Reply
- Ashley Lentini
I am about to make this right now…. SO EXCITED.. I have made this several times. It is so light and refreshing and deeelicious!
Reply
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