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Heirloom Tomato Salad with Cucumbers & Onion (garden-to-table)

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Heirloom Tomato Salad with cucumbers & onion (garden-to-table) Add a few white beans for a light and delicious lunch or dinner.

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Heirloom Tomato Salad with cucumbers & onion (garden-to-table) www.savingdessert.com

This represents the last of our cucumbers but the tomatoes are enjoying a second spurt of productivity.  This year’s growing season has been good but the heat is settling in now so I can’t speak for tomato futures.  Fingers crossed!  So … guess who has never posted a simple Heirloom Tomato Salad with Cucumbers & Onion (served with a bonus)?  Better late than never!

 

Heirloom Tomato Salad with cucumbers & onion (garden-to-table) www.savingdessert.com

I used most of the remaining heirlooms and threw in a few cherry, one Roma and some grape tomatoes too.  The fresh oregano, basil and cucumbers are also from our garden.

 

Heirloom Tomato Salad with cucumbers & onion (garden-to-table) www.savingdessert.com

Dressed in a simple vinaigrette and fresh herbs, this lovely salad is a winner all the way around.

 

Heirloom Tomato Salad with cucumbers & onion (garden-to-table) www.savingdessert.com

I like to throw in a few drained and rinsed white beans for a complete light dinner or lunch.  Served fresh, this is summer at it’s best.

Don’t forget to PIN to your favorite salad board!

Heirloom Tomato Salad with cucumbers & onion (garden-to-table) www.savingdessert.com

 

Heirloom Tomato Salad with Cucumbers & Onion (garden-to-table)

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 8 servings
Course: Salad
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 2 votes
Add a few White Beans to the marinated vegetables for a light dinner or lunch.

Ingredients

  • 4 medium cucumbers sliced
  • 1 teaspoon salt divided
  • 2 tablespoons fresh basil chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves chopped
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoons good quality red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 ½ pounds heriloom tomatoes quartered and cut in half
  • 1 small red onion sliced thin
  • 1 can of cannellini beans rinsed and drained (optional)

Instructions

  • Place the sliced cucumbers in a large colander and sprinkle with ½ teaspoon salt. Toss to coat and leave to drain.
  • Combine the basil, thyme, oregano, ½ teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.
  • Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans if desired and toss gently before serving.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 111kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 572mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1333IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg

Easy and delicious!  I used some of the leftovers for a green lettuce salad and it was wonderful.  I love the heirlooms in this dish because they don’t break down quickly like some softer varieties.  Goodbye cucumbers, we will miss you until next year 🙁

Hope you have a wonderful weekend!  Thanks so much for stopping by.

Tricia

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41 Comments

  1. Colleen

    5 stars
    Made this for dinner tonight, but had to sample some first. Better than my mom used to make as I remember growing up. So tasty. Will make again for sure!

    Reply

    • Tricia Buice

      Hi Shu – I normally use 1/3 the amount of dried to fresh. For example – 1 tablespoon fresh herbs would be 1 teaspoon dried. I would start there and taste to see if more is needed. Thanks for the great question!

      Reply

  8. Mandy

    Can’t beat the simple recipes – always my favourite and when they are from garden to table even better.
    Have a beautiful weekend Tricia.
    🙂 Mandy xo

    Reply

  9. Betty

    This would be a lovely lunch, since I’m now packing every day for school. Sigh. I pulled up my cucumber plants last weekend but my brother still has plenty. Sorry to see the summer go! 🙂

    Reply

    • Tricia Buice

      Thanks Cheri – I wish your mole wasn’t giving your garden such a hard time – dogs, we have dogs 🙂 no moles or voles! Have a lovely weekend and thanks so much for stopping by!

      Reply

    • Tricia Buice

      Thanks Sue – since we started meatless-Monday meals we do a lot more beans. One of my favorites is white beans in squash, onions and tomatoes. I can eat that almost every night of the week.

      Reply

  16. Larry

    Looks very good Tricia and one of Bev’s summer favorites. When we are gardening and have these fresh, their is usually a bowl of it in the fridge.

    Reply

    • Tricia Buice

      Thanks Pam! Since we are trying to do more meatless-Monday meals – we’ve learned to put beans in a lot of things and we really love it. Have a great weekend and thanks for stopping by!

      Reply

  18. Monica

    You’re right – this is just totally simple and delicious, the best kind of food. I just bought some heirloom tomatoes this very morning and I’ve been loading up on them at the farmer’s market on weekends and just tossing them in olive oil, salt, and a little pepper. My husband and I just love it – it’s amazing how flavorful the tomatoes are right now. I love your garden bounty and I could just eat your salad from now til the leaves starting falling…(but let’s not think about that for now : ).

    Reply

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