Time 15m Number Of Ingredients 9 Steps:

Add the cut-up tomatoes, cucumbers, and onion into a large bowl In a small bowl, add all of the dressing ingredients, mix and pour over the bowl of veggies. Mix until combined and serve. Enjoy.

Time 20m Yield 6 servings. Number Of Ingredients 14 Steps:

In a small bowl, whisk the first eight ingredients; set aside., In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing.

Number Of Ingredients 11 Steps:

Place tomatoes, cucumbers and onions in a large bowl, set aside. In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad. Can be served immediately or stored in the fridge, covered for up to 2 days. ***If making the salad ahead of serving, use half of dressing to toss salad and reserve half to add in later.

Time 10m Number Of Ingredients 7 Steps:

Add cherry tomatoes and cucumbers to a bowl. Drizzle olive oil and vinegar on top. Season with salt and pepper. Toss everything to coat. Garnish with diced red onion and fresh basil. Try these BBQ side dishes

Time 10m Yield 4 servings Number Of Ingredients 7 Steps:

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Time 15m Yield 4 Number Of Ingredients 8 Steps:

Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.

Time 2h15m Yield 6 Number Of Ingredients 9 Steps:

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat. Cover bowl with plastic wrap; refrigerate at least 2 hours.

Time 10m Yield 4 servings. Number Of Ingredients 4 Steps:

In a large bowl, combine the vegetables. Add dressing; toss to coat.

Time 1h15m Yield 6 Number Of Ingredients 9 Steps:

In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Time 20m Yield 4 Number Of Ingredients 8 Steps:

Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside. Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside. Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

Time 35m Yield 4 servings Number Of Ingredients 9 Steps:

Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.

Time 10m Yield 4 Number Of Ingredients 6 Steps:

Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Time 20m Yield 8 servings. Number Of Ingredients 15 Steps:

In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

Time 15m Yield 14 servings. Number Of Ingredients 6 Steps:

In a bowl, combine the cucumbers, tomatoes, green pepper and onion. Combine salad dressing and sugar substitute; pour over vegetables. Refrigerate for at least 1 hour. Serve with a slotted spoon.

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