Easiest Cucumber Salad

Cucumber and Tomatoes always go together naturally for me, as this was something I always ate growing up in Alabama. Cucumbers are the star of this week’s Summer Fest, an amazing round-up of recipes and ideas held by Food Network. I am so excited to be a part of this year’s collection of great recipes from great bloggers. This recipe for Easiest Cucumber Salad is simple, fresh and light. Even my 3 kids will eat it, so I think that is a true test of greatness. Enjoy summer since it seems to be going by so fast! Check out these other fabulous recipes from some other friends participating in Summer Fest:

The Sensitive Epicure: Chinese Style Cucumbers 
What’s Gaby Cooking: Cucumber, Herb and Pita Salad 
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine – Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

Easiest Cucumber Salad

Prep Times:

20 minutes


4 servings


3 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
2 medium cucumbers, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 cup sliced green olives
2 tablespoons red wine vinegar
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
Sea salt and black pepper


1. Combine tomatoes, cucumbers, onion and olives in a large bowl. Drizzle with vinegar, oil and add basil, parsley, Parmesan and salt and pepper to taste. Chill at least 20 minutes before serving.

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