As I was watering the different heirloom tomato plants this morning I couldn’t help but daydream of this real simple tomato onion and cucumber salad passed down from my grandpa.
This right here is the #1 reason I grow tomatoes you guys!
There are a variety of different onions you can use in this recipe as well depending on what your tastebuds fancy. Mild green onions and Italian red scallions are my top choices but the red onion is a perfect substitute If you like a sharper onion flavor.
Speaking of oil-free and WFPB diets, who wants to join me on an oil-free healthy summer challenge ? Be the best we can be and really thrive no matter what age we are!
But anyways, I say let’s make this lovely Tomato Cucumber Onion Salad with or without the extra virgin olive oil dressing and then embrace a healthy, oil-free WFPB summer challenge!
Spoiler alert: I’ve already made us two killer WFPB dishes you are going to love, so let’s rock and roll by starting with this awesome tomato salad today!
Tomato Onion Cucumber Salad
The best ever tomato onion cucumber salad recipe with basil and thyme tossed with a light Italian olive oil and vinegar dressing.
- 2 lb heirloom tomatoes
- 1 English cucumber (or 4 small Persian cucumbers )
- 6 green onions, red scallions or 1/2 cup red onion - sliced
- 2-3 tbsp red wine or apple cider vinegar
- 1/4 cup extra virgin olive oil (cold pressed)
- 1/2 tsp sea salt +more to taste
- 1/4 cup fresh basil leaves, dill or oregano
- 2 tbsp fresh thyme leaves
- 1 pinch black pepper - freshly cracked
In a large salad bowl whisk together the olive oil and vinegar. Season to taste with sea salt and freshly cracked black pepper.
Use a serrated knife and slice the tomatoes into wedges. Gently toss them with the salad dressing. Set aside and slice the cucumber and onion then add them to the salad. Toss again, taste ad adjust seasonings with more sea salt and vinegar until your taste buds are happy.
Sprinkle with the basil leaves, thyme and whatever edible blossoms you have around your garden. Allow the salad to sit at room temperature for at least 5 minutes for the tomatoes to release their juices and marry with all the other flavors.
WFPB Oil-Free Vinaigrette: blanch and peel one medium size heirloom tomato. Discard the skin. Puree the tomato together with the vinegar in a blender or food processor until smooth. Season with sea salt and toss with the tomatoes and cucumbers.