Baby Heirloom Tomato and Cucumber Salad

This is one of those recipes that is so very simple it barely deserves the title at all. It’s basically “chopped up noms in a bowl.” Recipe or not, it’s one of my very favorite salads and we eat it every week when tomatoes are in season. It’s a fantastic palate cleanser when paired with rich foods.

I know it’s cruel to post a decidedly “summer time” recipe when we’re well in to fall, but the last of this season’s edible tomatoes are coming in, and I just can’t resist them.  This recipe is just as fantastic with regular cherry tomatoes, but I adore the color of the heirlooms.


    • 1 pint baby heirloom tomatoes (halved)
    • 1/2 of a English/hothouse cucumber (sliced into thin disks)
    • 1/4 cup sweet onion (sliced paper thin)
    • 1 tablespoon fresh dill (stems removed and coarse chopped)
    • 2 tablespoons seasoned rice wine vinegar.
    • Salt and pepper to taste.


Simply combine the prepared ingredients in a covered bowl suitable for you refrigerator, toss and refrigerate for at least one hour before consuming. Overnight is best!

Recipe notes:

The rice wine vinegar is what really makes this simple salad special. It’s much more subtle than traditional white vinegar, and has a nice sweet aroma. White vinegar will do in a pinch, but will be much more acidic, and should be used very sparingly (1 TBS). To mimic the rice wine vinegar try the addition of 1/4 teaspoon of sugar.


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