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Southern Cucumber and Tomato Salad
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Southern Cucumber and Tomato Salad

This Southern Cucumber and Tomato Salad is a summertime classic featuring crisp Persian cucumbers, juicy cherry tomatoes, and sweet red onions tossed in a tangy apple cider vinaigrette. Sweetened with coconut sugar and finished with fresh parsley, this easy side dish is the perfect complement to backyard barbecues, grilled meats, and family cookouts.
Course Salad, Side Dish
Cuisine American, Southern
Diet Gluten Free, Vegetarian
Keyword BBQ side dish,, cucumber tomato onion salad, easy cucumber tomato salad, marinated cucumber salad, old fashioned cucumber tomato salad, Southern cucumber and tomato salad, Southern summer salad, summer cookout side dish
Prep Time 15 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 94kcal

Equipment

  • Large mixing bowl
  • Small bowl or mason jar
  • Whisk
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Ingredients

For the Salad

  • 12 ounces cherry tomatoes halved
  • 5 Persian cucumbers sliced
  • 1/2 medium red onion thinly julienned
  • 1/4 cup fresh parsley chopped

For the Dressing

  • 1/4 cup apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon coconut sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables.

  • In a large bowl, combine the cherry tomatoes, cucumbers, red onion, and parsley.

Make the dressing.

  • In a small bowl or mason jar, whisk together the apple cider vinegar, olive oil, coconut sugar, Dijon mustard, garlic, kosher salt, and black pepper until well combined.

Toss the salad.

  • Pour the dressing over the vegetables and gently toss to coat evenly.

Marinate.

  • Allow the salad to rest for at least 30 minutes before serving. For even more flavor, refrigerate for 1 to 2 hours.

Serve.

  • Give the salad one final toss and serve chilled or at room temperature.

Notes

  • Coconut sugar adds a subtle caramel-like sweetness that balances the tangy dressing.
  • This salad actually gets better as it sits, making it an excellent make-ahead side dish.
  • For a milder onion flavor, soak the sliced onions in cold water for 10 minutes before adding them to the salad.
  • Fresh basil can be added if desired, but parsley alone creates a classic Southern flavor profile.
  • Store leftovers covered in the refrigerator for up to 2 days.

Nutrition

Calories: 94kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 411mg | Potassium: 232mg | Fiber: 1g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 1mg