Tomatoes and cucumber are one of those perfect matches. On a hot summer day, it’s one of the few things I am in the mood to eat. The perfect, light dressing pulls the recipe together so it can be a meal or a side dish.

If tomatoes don’t work for you, swap them for a bell pepper!

Tomatoes can reduce the risk of cardiovascular disease and some cancers and support bone health, thanks to the abundance of lycopene, a powerful antioxidant. They have Vitamins A and C, potassium and iron. Eating tomatoes with a fat, such as olive oil or avocado, increases the absorption of nutrients anywhere from two to 15 times.

Cucumbers are full of water, meaning they contribute to your daily h2O needs! Chow down for more benefits like anti-inflammatory properties, antioxidants, and cancer-fighting agents, lignans and cucurbitacins.

The abilities of red onion almost seem endless. They help the body detox naturally due to their high sulfur content. Quercetin is an anti-inflammatory substance that plays a role in removing overabundance of estrogen from the body, which is seen in cancers of the uterus, breast, ovaries, and prostate.

Parsley, an aromatic herb, squeezes a ton of health benefits in those tiny leaves. Parsley is anti-inflammatory, slows tumor growth, can relieve bloating, is antibacterial, antifungal and more.

My family (there’s 5 of us) can easily polish this salad off during dinner. I like making two so I can add it to my meals for a few days (hopefully, if it lasts that long).

Besides eating it as-is for a side, you can top chicken with it or dip crackers, plantain chips, or non-gmo tortilla chips and eat as a chunky salsa.

This is bound to be enjoyed by whoever you serve it to. It’s light refreshing, and full of color and nutrients. What’s just as important is what isn’t in there. No gluten, grains, sugar, or dairy.

What’s your favorite ingredient in this salad? Mine is a tie between tomatoes and parsley… But, my heart sings for EVOO, too. 🙂

Fresh Tomato & Cucumber Salad

Print Recipe

Author: Alexa
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

Scale

1 English cucumber
1 ½ c. grape tomatoes, halved
¼ c. thinly sliced red onion
2 Tbsp. Italian flat-leaf parsley, chopped finely
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 tsp. garlic powder
1 tsp. Italian seasoning
½ tsp. sea salt
1 tsp. Dijon mustard

Instructions

Peel and slice the cucumber thinly, about ¼ inch thick and add to a medium-sized bowl.
Halve the grape tomatoes and thinly slice the red onion and add to the bowl.
To make the dressing: combine the rest of the ingredients in a jar or bowl and shake very well to ensure the mustard is well-mixed.
Drizzle over the salad, toss, and enjoy.