Cucumber & Tomato Salad


Be it “boring” lettuce-based salads, pasta salads, bean salads, etc., I am a salad lover through and through and I do not understand why more people aren’t, and why the word “salad” gets a rep as a restrictive diet food that induces hunger rather than satisfies it.

Obviously people haven’t been doing their salads justice. I load my lettuce-based salads with every kind of veggie in my house, any kind of bean I have, maybe some hummus or cold grains, and some yummy balsamic and olive oil. COME ON, THAT’S DELICIOUS.

Anyway, cucumber salad is one of my favorite summer dishes. My favorite has always been a dilly cuke salad with a greek yogurt base, but since I no longer eat yogurt (which is honestly the only thing I really miss about my pre-vegan diet), and had a huge box of perfectly ripe tomatoes, I decided to create a yogurt-free cuke salad with tomatoes and a balsamic base. It’s full of herby flavor from rosemary, and subtle sweetness from a drizzle of agave nectar.

Bottom line: it’s damn good.


  • 4 large, ripe tomatoes, cubed
  • 3 large cucumbers, peeled and cubed
  • 1/2 a red onion, thinly sliced
  • 1/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • 3 tbsp. fresh rosemary, finely chopped
  • 1 tbsp. agave nectar
  • 1 large clove garlic, minced
  • salt & pepper to taste

Chop the 4 tomatoes, 3 cucumbers, and 1/2 onion into a large bowl or container. In a smaller bowl, mix oil, vinegar, garlic, agave, rosemary and salt and pepper. Pour over veggies and mix well. Taste and season as needed. Cover and place in fridge for at least an hour. It’s best the next day after all the flavors are incorporated and sit together for a while. Serve with anything and everything and enjoy!


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