Tomato and Cucumber salad is my favorite weeknight salad recipe. This salad is popular across many Russian/Ukranian households. My grandmother loves to add sour cream, to give it a creamy texture. I, however, have a lactose intolerant husband, so I use olive oil instead. You really can’t mess up this recipe, it’s simple, quick, and healthy.
In the beginning of the pandemic my husband went full Martha Stewart. Gardening, canning, pickling, fermenting, he did it all. It was very impressive, and definitely kept him occupied. As a result, we now have a thriving vegetable garden. We’re going on month 8 of fresh garden tomatoes, and I’m not complaining. Therefore, tomato and cucumber salad is our go to weeknight side dish.
I know what you’re thinking. If the recipe is called Tomato and Cucumber salad then, why add red bell pepper? Personally, I like to sneak in as many vegetables as possible before my husband notices. If you don’t care for red bell peppers feel free to leave them out. I promise, it will still be delicious.
Slice tomato, cucumber and red bell pepper. Place into large bowl. Thinly slice red onion, and add to bowl.
In a small bowl mix 2 Tbsp olive oil, 1 Tbsp vinegar, 1 tsp sea salt and 1/4 tsp pepper.
When ready to serve, drizzle dressing on salad and mix well. Enjoy!
