Delicious Mozzarella and Tomato Salad With Fresh Basil Vinaigrette. So easy and quick to make. Impress your friends and family with this colorful recipe. Moz…
Question by kimby: Does anyone know of a recipe for cucumber tomato salad?
it has cucumber, tomato, onion and the dressing part I cant figure out. Its like a white dressing. I think maybe vinegar in it? Please help!
Best answer:
Answer by Dottie R
The one I grew up with would not be white, but clear. It’s just vinegar, sugar and water. Equal amount of sugar and vinegar and 2 parts water. So 1/2 cup sugar, 1/2 cup vinegar (zap together in microwave so sugar dissolves), then 1 cup water (or use ice). Let the veggies sit in the sauce for at least 1/2 hour so they marinade. We also add bell pepper strips, fresh basil and parsley. And sometimes fresh chopped chives.
And when you have too many zucchinis from your garden, you can use that instead of the cucumbers!
Know better? Leave your own answer in the comments!
Thank you so much for the commenting on our blender. I really appreciate it.
what a perfect mixer – professional made. Congratulations from Germany. Christian Franz Lindenau
Oh, I love this salad and make it all summer. Peel cucumbers and dice, dice tomatoes and red onion. Pour Wishbone Fat Free Italian dressing over salad and refrigerate for at least an hour.
Fat free dressing does not separate like oil & vinegar.
As it sets the tomato juices blend with the dressing making it even more flavorful. I love this for lunch with crackers.
There are lots of different ways to do tomato cucumber salad.
Here is how I do mine:
Tomato
Cucumber
Diced red onion
Cilantro
Fresh crushed garlic
Olive oil
Red wine vinegar
Cumin
Pepper
Salt (or garnish with feta cheese)
Tangy Cucumber Salad
2 small cucumbers thinly sliced
1 tsp salt, divided
1 med onion, chopped
2 med. tomatoes, chopped
1/4 cup cider vinegar
½ tsp ground mustard
1/4 tsp dried oregano
2 Tbs. oil
1 Tbs. honey
½ tsp celery salt
½ tsp dried basil
1/4 tsp garlic powder
dash cayenne pepper
Place cukes in strainer, sprinkle with 1/2 tsp salt and toss.
Let stand for 30 minutes.Rinse and drain well.
Place cukes in large bowl, add tomatoes and onions.
In a small bowl whisk together the remaining ingredients and pour over cucumbers and toss.
Cover and refrigerate for several hours.
Perhaps it is miracle whip or mayo with vinegar, salt, pepper, and milk!
I have used this with miracle whip onions, cucumbers, salt, pepper and milk
EASY TOMATO/CUCUMBER SALAD
1 tomato
1/2 cucumber, peeled
1 cup mayonnaise
1/4 cup sour cream
dill to taste
Dice tomato and cucumber into small cubes of desired size.
Combine all ingredients in a salad bowl.
Refrigerate for at least 45 minutes, then serve.
OR
ITALIAN TOMATO & CUCUMBER SALAD
5 Roma tomatoes, room temperature
2 cucumbers
2 sprigs fresh basil
5 tablespoons good olive oil
1/4 cup apple cider vinegar
1 clove garlic
1 tablespoon capers
salt and pepper, to taste
Cut tomatoes into wedges. Cut cucumbers in 1/2 inch pieces. Tear little pieces of your basil (do not cut). The basil tastes better this way!
Mince the garlic. Add the remaining ingredients and stir together gently in a salad bowl. Serve.
OR
TOMATO CUCUMBER SALAD
2 tomatoes, cut into wedges
1 cucumber, scored & sliced
1/4 c. pitted ripe olives
1/4 c. salad oil
3 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. garlic powder
Freshly ground pepper
Leaf lettuce (opt.)
In bowl combine tomato wedges, sliced cucumber and olives. To make dressing, in screw top jar combine salad oil, lemon juice, salt, dry mustard, garlic powder and pepper. Cover and shake well to mix. Pour dressing over vegetables. Cover and refrigerate several hours, spoon dressing over vegetables occasionally. Lift vegetables from dressing with slotted spoon. Serve on lettuce leaves, if desired. Makes 4 servings.
OR
FRESH TOMATO AND CUCUMBER SALAD
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened
Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad – use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.
Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).
With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.
Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.
Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.
Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini
JM
I’ve had 2 different kinds of salad like this, one was simply dressed with a bottled cucumber ranch salad dressing (kraft) and the other was done with a dressing made with mayonnaise, sugar, and evaporated milk. Hope it helps!