Tomato, Cucumber, and Fresh Herb Salad
This heirloom tomato, cucumber, and fresh herb salad is something I look forward to every summer. It’s so easy, healthy, and delicious!
I recently picked some beautiful golden jubilee and cherry tomatoes off my tomato plants and decided to make a salad using them. I had a couple of heirloom tomatoes, cucumber, and fresh herbs that needed to be used up, so I also threw them in the salad. I made a simple white balsamic vinaigrette to drizzle on top and we all thought this tomato, cucumber, and fresh herb salad was delicious, refreshing, and paired nicely with lemon and dill salmon, garlic rice, and sauteed spinach.
How to a Make Tomato, Cucumber, and Fresh Herb Salad
Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, minced shallot, sugar, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste.
Layer the tomato slices, cherry tomato halves, and cucumber slices on a serving plate. Drizzle some of the well-whisked vinaigrette on the vegetables then top with fresh dill, basil, and parsley. Season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
Equipment
- Small Jar
Ingredients
White Balsamic Vinaigrette:
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 1 tsp shallot, finely minced
- Pinch of sugar
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
Tomato, Cucumber, and Fresh Herb Salad:
- 2 golden jubilee tomatoes, sliced
- 2 small heirloom tomatoes, sliced
- Handful of cherry tomatoes, halved
- ½ small English cucumber, sliced
- Fresh dill sprigs, to taste
- Fresh basil leaves, to taste
- Fresh parsley, chopped, to taste
- Sea salt and freshly cracked pepper, to taste
Instructions
- Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, minced shallot, sugar, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste.
- Layer the tomato slices, cherry tomato halves, and cucumber slices on a serving plate.
- Drizzle some of the well-whisked vinaigrette on the vegetables then top with fresh dill, basil, and parsley. Season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
What a beautiful and delightful salad!
Our tomato plants didn’t do too well these year — too hot when they were flowering and setting fruit, alas. But we’ve been getting good ones from the farmers markets, so we’re all set to make this. Simple yet delish — perfect dish. Thanks!
This looks and sounds delicious Pam. Alas our garden is all but done for the year or we could have made it from ours and the neighbors garden.
A very refreshing salaf.
Looks wonderful dear Pam!