Tomato Cucumber Salad with White Balsamic Dressing (Fresh & Easy Summer Side)

Wedges of bright red tomatoes are mixed with cucumber and pickled red onions in a large green glass bowl.

Tomato Cucumber Salad with White Balsamic Dressing (Fresh & Easy Summer Side)

This Tomato Cucumber Salad with White Balsamic Dressing is fresh, easy, and perfect for summer—made in minutes with simple, vibrant ingredients.

Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

4 Medium Tomatoes Peeled and Cut into Wedges
1 Large English Cucumber Cut into 1-inch Pieces
⅓ Cup Pickled Red Onion Drained
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon White Balsamic Vinegar
½ Teaspoon Dijon Mustard
½ Teaspoon Salt
¼ Teaspoon Black Pepper Freshly Ground
Fresh Chopped Parsley

Instructions

Step 1: Prepare Tomatoes. Peel the tomatoes and cut each into 6 to 8 wedges.
4 Medium Tomatoes
Step 2: Prepare Cucumber. Cut the cucumber into 1-inch pieces.
1 Large English Cucumber
Step 3: Mix. Gently mix the cut tomatoes and cucumber in a large bowl.
Step 4: Add Red Onion. Scatter the pickled red onion through the salad. You can also use thinly sliced fresh raw red onion.
⅓ Cup Pickled Red Onion
Step 5: Mix Dressing. To a small jar add the olive oil, white balsamic vinegar, Dijon mustard, salt, and pepper. Add a lid to the jar and shake the dressing vigorously until it is well combined.
3 Tablespoons Extra Virgin Olive Oil, 1 Tablespoon White Balsamic Vinegar, ½ Teaspoon Dijon Mustard, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
Step 6: Dress the Salad. Pour the dressing over the salad and garnish with a sprinkling of chopped fresh parsley.
Fresh Chopped Parsley

Notes

My Top Tips

♡ Make pickled red onions yourself! They are super quick and easy to make and last for weeks in the refrigerator.

♡ If the flavor of the vinegar is too sharp, add ½ teaspoon of honey to smooth the acidity.

Make-Ahead & Storage

Make-Ahead - The Tomato Cucumber Salad can be made earlier in the day and so can the White Balsamic Dressing. Store both in the refrigerator, the dressing in the glass jar that you made it in, and the salad should be covered.

Serve - Remove both from the fridge a half hour before serving and add the dressing to the salad.

Storage - Leftovers can be stored in a sealed container for up to 2 days.

Nutrition

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