Living and Thriving Gluten Free

Healthy & Whole Food Eating

Categories: Salads    

This easy fresh salad with a tangy vinaigrette dressing is great with any summer meal such as barbecued steaks or chicken.

Tomato cucumber salad with red onions in a bowl
Image by: Thora Toft
Prep time: 15 minutes Makes: 6 to 8 servings Difficulty: Easy
Gluten free Dairy free Egg free Grain free Soy free

This salad is versatile and you can adjust it a bit to suit your tastes and what ingredients you have on hand or prefer. Serve it with some fresh Cheese Buns along with your main dish.

Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged items are labeled gluten free.

Pro tips, notes and substitutions for the perfect Salad:
  • Use good quality tomatoes, such as heirloom organic, for the best flavor. You can also use cherry tomatoes, which makes a really nice looking salad, and the cherry tomatoes give a nice burst of jusiness when you bite into them. If you have the ability to get tomatoes that have not been refrigerated, and that you don't refrigerate, the flavor will be the best.
  • English cucumbers tend to have the mildest tasting skin and the seeds are generally soft. You can use any other kind you may have on hand, and you can peel and deseed them if desired.
  • Red onions give a nice visual appeal to the salad. You can use any other onion if desired, even the white heads of green onions, for a bit of a change.
  • For dressing, use the best quality extra virgin olive or avocado oil you can find. Good quality oil has a much better flavor, and will always make salads turn out much nicer.
  • Apple cider or red wine vinegar gives a nice kick of flavor to this salad. If you prefer a milder vinegar, then white or white wine vinegar is a great alternative.
  • You can use your preferred fresh herb, such as parsley, basic, oregano or cilantro, or any other fresh herb you like.
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To help you make it perfectly the first time!
Tomato Cucumber Salad
An easy to make summer fresh salad with a fragrant herb vinaigrette dressing that's great with barbecued steaks or chicken.
Prep time: 15 minutes Makes: 6 to 8 servings Difficulty: Easy
Gluten free Dairy free Egg free Grain free Soy free
1 large English cucumber
2 to 3 large Tomatoes
1/2 large Red onion
2 tablespoons Fresh herbs (parsley, basil, oregano or cilantro)
3 tablespoons Good quality extra virgin olive or avocado oil
1 1/2 tablespoons Apple cider or red wine vinegar
1 clove Garlic
Salt, to taste
Black pepper, to taste
Substitutions and Notes:
  • Fresh Herbs: You can use dried herbs if you absolutely cannot get fresh ones. Use about 1 to 2 teaspoons dried instead of fresh. Add it to the dressing instead of sprinkling it directly on the vegetables.
  • Chop cucumbers into thin slices, then cut each slice into 4 quarters.
  • Cut tomatoes in half lengthwise. Then cut each 1/2 into 4 or 5 wedges, lengthwise, then cut each wedge in half. Trim out hard stem. You want to have larger pieces.
  • Cut onion into thin slices then in half or quarters. If you have small red onions, then you can leave them in small rings.
  • Chop fresh herbs into coarse pieces.
  • Combine cucumbers, tomatoes and onions in bowl, and gently mix with your hands. Sprinkle fresh cut herbs and gently mix to coat vegetables in chopped herbs.
  • Mince or finely chop the garlic. Blend olive oil, vinegar, garlic, salt and pepper and whisk.
  • Drizzle over the vegetables. Mix gently to distribute the dressing.

You can add little chunks of feta cheese, or fresh mozzarella for a nice twist.

This salad will keep for about 1 to 2 days in a well sealed container in the fridge. Toss to redistribute the dressing.

Serve with some fresh Cheese Buns along with your main dish and enjoy!

Note: Use all organic ingredients. Ensure any dried spices are labeled certified gluten free and any packaged ingredients are labeled gluten free.

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