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Recipe: Tomato and Cucumber Salad

Salads make great side dishes for fish when the temps start getting warmer. Try this cucumber salad with a grilled salmon fillet for a light summer dinner.


  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3 3/4 lb vine-ripened or plum tomatoes, cut into 1/3-inch dice (4 cups)
  • 1 lb seedless cucumber (usually plastic-wrapped), cut into 1/3-inch dice (2 1/2 cups)
  • 3/4 cup finely chopped fresh Italian parsley
  • 1/4 cup finely chopped onion (preferably sweet onion, such as Vidalia or Walla Walla)


  1. Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl.
  2. Add tomatoes, cucumber, parsley, and onion and stir to combine.
  3. Let stand at room temperature 10 minutes before serving.

Nutrition Information

Yield: 4 to 6 servings

Calories: 226
Sat Fat: 3g
Carbohydrates: 24g
Protein: 5g
Fiber: 6g