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Heirloom Tomato Cucumber Salad / https://www.hwcmagazine.com
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Heirloom Tomato Cucumber Salad

Heirloom Tomato Cucumber Salad is a bright and lively side dish with just a handful of fresh garden ingredients.  
Prep Time10 mins
Total Time10 mins
Course: Cardiac Friendly, Diabetic Friendly, Egg Free, Gluten Free, Lactose Free, Low Carb, Salads, Summer Time Favorites, Vegan
Cuisine: American
Servings: 6
Calories: 73kcal
Author: HWC Magazine


  • ½ red onion
    peeled and cut into half-moons
  • 3 tablespoon red wine vinegar
  • 3 cups Heirloom tomatoes assorted (larger tomatoes cut in half moons and small cherry tomatoes cut in half)
  • 2 Cucumber
    medium peeled and sliced
  • 2 tablespoon Olive oil
  • Salt and pepper
    to taste
  • 1 teaspoon Italian seasoning
    or mixture of dried (basil, oregano and thyme)
  • ¼ cup Basil leaves fresh chopped (optional)


  • In a medium bowl add your onions and red wine, toss and marinate at room temperature for at least 15 minutes or up to one hour.
  • Add to your marinating onions, your heirloom tomatoes, cucumber, olive oil, salt and pepper, dried Italian seasoning and fresh basil. Toss well. Place in refrigerator until ready to serve.
  • Enjoy!


The secret to make Heirloom Tomato Cucumber Salad super delicious is to marinate the onions for at least 15 minutes or up to one hour with a little red wine vinegar, before adding them to the salad. When you marinade the onions in vinegar it removes the STRONG onion flavor and replaces with a delightfully sweet pickled flavor. You need to marinate your onions for at least 15 minutes or up to an hour to get the best effect.
We have also found that using red onions or sweet Vidalia onions are better for eating raw than white onions as they are less strong.


Serving: 1g | Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg