Cherry Tomato and Cucumber Salad

I’m all alone in my household of four.

Cherry Tomato and Cucumber Salad recipe and images by Lacey Baier, a sweet pea chef

No one else enjoys cucumbers.  Or cherry tomatoes.

Cherry Tomato and Cucumber Salad recipe and images by Lacey Baier, a sweet pea chef

No one, but me.

Sniff.

Cherry Tomato and Cucumber Salad recipe and images by Lacey Baier, a sweet pea chef

Sometimes, I just have to celebrate my cucumber-and-cherry-tomato-loving-ways.

Cherry Tomato and Cucumber Salad recipe and images by Lacey Baier, a sweet pea chef

And sneak in things like this Cherry Tomato and Cucumber Salad.

Cherry Tomato and Cucumber Salad recipe and images by Lacey Baier, a sweet pea chef

Even if I’m the only one who eats it, it’s still darn tasty.

Cherry Tomato and Cucumber Salad recipe and images by Lacey Baier, a sweet pea chef

So there.

Cherry Tomato and Cucumber Salad
 
Prep time
Cook time
Total time
 
Light and refreshing Cherry Tomato and Cucumber Salad recipe.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 2 cucumbers
  • 12 ounces (about 2 cups) cherry tomatoes, quartered
  • ¼ large red onion, thinly sliced
  • 2 tsp. rice vinegar
  • 2 tsp. balsamic vinegar
  • 2 tsp. freshly squeezed lemon juice
  • 2 tsp. olive oil
  • pinch of kosher salt, to taste
  • pinch of ground black pepper, to taste
Instructions
  1. Slice off both ends of the cucumbers. Using a vegetable peeler or zester, partially peel the cucumbers, leaving alternating strips of peel on each cucumber. Slice cucumbers in half lengthwise. Using a spoon, carefully remove the seeds and discard. Thinly slice and set aside.
  2. Combine vinegars, lemon juice and olive oil in a small mixing bowl. Set aside.
  3. In a large mixing bowl, combine cucumbers, tomatoes and red onion. Add vinegar mixture to the cucumber mixture and gently toss to coat. Season to taste with kosher salt and ground black pepper.
  4. Refrigerate for 30 minutes to 1 hour to allow flavors to meld.

 

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

2 comments… add one

  1. Tara Watkins August 31, 2011, 6:18 pm

    Hi Lacey,

    I really enjoy your site, stories and recipes.
    I enjoy the cucumber and tomato salad. I kick it up a little and add a pinch of red pepper flakes.
    I live in Alaska and just went on a Halibut fishing trip. I am looking forward to trying yor Halibut Picatta.
    When I first signed up for your news letter/ free cookbook offer I entered my email address. Was it actually a cookbook or recipes with your newsletter?
    If you sent an actual collection of recipes/cookbook my husband deleated it as he did not recognize the “Sweet Pea” address. He knows better now.
    Could you resend the cookbook to me?

    Thank-you, Tara Watkins

    Reply
    1. lacey - a sweet pea chef September 2, 2011, 9:58 pm

      Hi Tara! First off, thanks for signing up to my newsletter! In addition to providing a link to my free downloadable cookbook for people who sign up for my newsletter, I send out a recurring newsletter with recipes not found on this blog. In each newsletter, there is a link to my free newsletter. If you’d prefer, however, I’d be happy to send you the link via email. P.S. I hope you enjoy the Halibut Picatta — it sounds amazing with fresh halibut!

      Reply

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