Cucumber Tomato Salad



  • 1 large cucumber, chopped
  • An equal amount of chopped tomatoes
  • 1 avocado, chopped (optional)
  • 1 medium onion, chopped (optional)
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh basil
  • 1 tsp dried Italian herb blend
  • Salt to taste
  • 1 part red wine vinegar to 3 parts olive oil


  1. Combine all ingredients except vinegar and olive oil in a container that can be tightly sealed. Be sure there is at least one inch of space above salad ingredients.
  2. Put vinegar and oil in a jar and shake until thoroughly combined.
  3. Pour over other ingredients and close the lid tightly.  Invert several times over at least 15 minutes to allow all veggies to marinade evenly.


Cherry tomatoes lend a natural sweetness to this recipe, but you can also add a few pinches of stevia if you want to amp it up.  Dried herbs work well, but if you’re using all dried herbs, it’s a great idea to add these to the oil and vinegar mix and allow them to sit for a few minutes before adding to the salad.   I like to save the juice from this salad and store in the fridge for reuse…the flavors intensify over time.  -Patty

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