Plate Salad With Tomatoes and Cucumbers
Plate Salad With Tomatoes and Cucumbers

Plate Salad With Tomatoes and Cucumbers

This quick and easy summer salad is best with garden-fresh tomatoes and cucumbers, but can be made any time of year—and there's no need for lettuce.

Nutrition & Movement

Prep Time:  10 Min  
Cook Time:  0 Min
Ready In: 10 Min


Servings: 4 

This quick and easy summer salad is best with garden-fresh tomatoes and cucumbers, but can be made any time of year using store-bought cherry or grape tomatoes and cucumbers. 

Ingredients:

  • 1 pint cherry or grape tomatoes, cut in halves or quarters (or tomato of any kind, chopped bite-size)
  • 1 medium-size cucumber, sliced in bite-size pieces (quartered slices) 
  • 1/3 cup crumbled blue cheese, more or less to taste
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried Italian seasoning (or chopped fresh herbs, such as basil, oregano and thyme)
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions: 

  1. Cut tomatoes and cucumbers in bite-size pieces. Mix all ingredients in a medium-sized bowl. Serve chilled or at room temperature on salad plates. 
  2. Notes: If you don't like cucumber seeds, use an English or hot-house cucumber, which has smaller seeds. If you aren't a fan of blue cheese, you may substitute feta or parmesan. You can make a single serving using a handful of tomatoes, about 1/3 of a cucumber and similar reductions in the other ingredients. 

Recipe from Marie Mangum Maddox. 

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