Pickled Cucumber & Heirloom Tomato Salad

This quick & easy recipe is made with wholesome ingredients, like cucumbers, heirloom tomatoes, and distilled white vinegar, along with flavorful spices, like dill and garlic, that deliver a healthy dish that’s fresh and delicious. It can be a tasty side dish served alongside lightly seasoned fish, chicken, and beans or can also be enjoyed as the main meal.

Pickled Cucumber & Heirloom Tomato Salad

 

Makes 8 servings

1 serving is about 1 cup

 

Ingredients

  • 3 large English cucumbers
  • 5 heirloom tomatoes
  • 5 cloves garlic, minced
  • 1 tablespoon dried dill weed
  • 1 tablespoon salt
  • 1 teaspoon ground pepper
  • 2 cup distilled white vinegar (see note)
  • 3 cups water (see note)
  • ½ cup avocado oil (see note)
  • 3 tablespoons maple syrup

 

Method

  1. Chop cucumbers and tomatoes into small pieces, about 1-inch thick.
  2. Place all of the ingredients in a large bowl.
  3. Stir until all ingredients are well-combined.
  4. Cover bowl and place salad in the fridge overnight (or for at least 12 hours).
  5. You can drain the liquid brine and serve immediately (see note).

 

Notes

  • You can also use apple cider vinegar or white balsamic vinegar for different flavor varieties.
  • For a lighter pickled flavor, cut back and use 1/2 cup vinegar and use 4 cups of water for the brine. You can also add baking soda to lessen the vigenar zestiness (who knew!?)
  • For a stronger pickled flavor, omit the water and only use white vinegar. It’s quite strong but my personal favorite way to make it (I freaking love pickles but also realize not everyone is as big of a fan as I am).
  • You can substitute avocado oil with olive oil.
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