Low-Carb Cucumber Tomato Salad Recipe

Introduction

Low-Carb Cucumber Tomato Salad is a refreshing and healthy dish that perfectly combines crisp cucumbers, juicy tomatoes, and aromatic herbs. Ideal for low-carb diets or anyone craving a fresh, flavorful salad, it’s quick to prepare and delightful to eat.

Ingredients

• 2 large cucumbers, diced
• 2 cups cherry tomatoes, halved
• ½ red onion, finely chopped
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)

Instructions

1. Step 1: Wash the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers and halve the cherry tomatoes.
2. Step 2: Finely chop the red onion. For a milder flavor, soak the chopped onions in cold water for a few minutes, then drain.
3. Step 3: In a large bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion.
4. Step 4: Add the chopped fresh parsley to the bowl and toss gently.
5. Step 5: In a separate bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, pepper, and dried oregano if using.
6. Step 6: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7. Step 7: (Optional) Refrigerate the salad for 10 minutes to allow the flavors to meld.
8. Step 8: Serve immediately or chilled as desired.

Tips & Variations

• Use fresh, ripe cucumbers and tomatoes for the best flavor and crunch.
• Swap parsley with basil or cilantro for different herbal notes.
• Add feta cheese and Kalamata olives for a Mediterranean twist.
• Include diced avocado for creaminess and extra healthy fats.
• Try roasting the tomatoes first to add a warm depth of flavor.
• Season with a dash of lemon juice or cumin for a unique taste.
• For some heat, add diced jalapeños or a splash of hot sauce.

Storage

Store the salad in an airtight container in the refrigerator for up to 1-2 days. Avoid freezing, as cucumbers and tomatoes lose their texture and become mushy when thawed. For best results, add the dressing just before serving if preparing ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the vegetables a few hours in advance and combine with the dressing just before serving to keep the salad fresh and crisp.

What can I serve this salad with?

This salad pairs wonderfully with grilled meats, fish, or as a refreshing side for wraps and sandwiches. It also works well as a light, standalone lunch.

Low-Carb Cucumber Tomato Salad Recipe

---

★★★★★

4.8 from 103 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

Pin Recipe

Print Recipe

Description

Low-Carb Cucumber Tomato Salad is a fresh, vibrant, and healthy salad combining crisp cucumbers, juicy cherry tomatoes, aromatic parsley, and a tangy homemade dressing. Perfect for low-carb and ketogenic diets, it’s quick to prepare, nutritious, versatile, and visually appealing. Enjoy it as a light lunch or a refreshing side to grilled meats, seafood, or wraps.

---

Ingredients

Scale 1x2x3x

Vegetables

• 2 large cucumbers, diced
• 2 cups cherry tomatoes, halved
• ½ red onion, finely chopped
• ¼ cup fresh parsley, chopped

Dressing

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (optional)
• Salt and pepper to taste

---

Instructions

1. Prepare the Vegetables: Wash the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes for perfect salad bites.
2. Chop the Onion: Finely chop the red onion. For a milder onion flavor, soak the chopped onion in cold water for a few minutes, then drain before adding.
3. Combine Ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion, ensuring even distribution.
4. Add Fresh Herbs: Toss in the freshly chopped parsley to add a burst of flavor and a vibrant green color to the salad.
5. Make the Dressing: In a separate bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, pepper, and dried oregano if using, until fully emulsified.
6. Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently but thoroughly to coat all ingredients evenly with the flavorful dressing.
7. Chill (Optional): Place the salad in the refrigerator for about 10 minutes to allow the flavors to meld, enhancing the overall taste and refreshment.
8. Serve: Serve the salad chilled or immediately as a delicious, crisp, and healthy side or light meal.

Notes

• Use fresh, high-quality cucumbers and tomatoes for the best flavor and texture.
• Adjust seasoning to taste, adding more salt, pepper, or vinegar if desired.
• Optional ingredients like feta cheese or olives can be added for a Mediterranean twist.
• Soaking onions reduces their sharpness; omit if you dislike onions altogether.
• The salad is best consumed fresh within 1-2 days; avoid freezing to preserve texture.
• For extra spice, add diced jalapeños or a dash of hot sauce.
• Try substituting parsley with basil or cilantro for varied herb flavors.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: low carb salad, cucumber tomato salad, healthy salad recipe, keto salad, vegetarian salad, fresh vegetable salad