Tomato Cucumber Salad
A salad isn’t limited to swimsuit season or the start of the new year when you’re trying to slim down after the holiday season. When a salad tastes this good, you’ll want it year-round. Our Cucumber Salad Recipe is a great twist for how to keep salad fresh in your rotation. All you have to do is add our Beef Brisket Season to some fresh lemon juice, add a little mustard and olive oil, and you’ve got a delicious dressing that can go on your choice of fresh greens. This cucumber tomato salad recipe is a wonderful pairing with such a fresh dressing. Whether you have it as a side dish to your mains or make it the main event, all you really need is half an hour to create this delightfully tasty salad that will not only please your taste buds but keep you satisfied without weighing you down. During the spring time, this cucumber salad recipe really comes in handy. Keep your table fresh with this nice light salad. Plus, it super easy to make so really, it’s a no-brainer. If you really want to know how to keep salad fresh, just follow the easy 5 steps below. After 30 minutes, you’ll have a refreshing salad that feeds up to 5! Don’t be shy, go ahead and share this recipe with your friends or family, or keep it a secret to delight your guest, whatever you want to do! Here at Barbecue at Home, we make sure that we have a little bit for everyone. So, you can get your veggie life on with this perfect cucumber tomato salad! Have at it and enjoy it with one of our entrees as well!
1 Seedless Cucumber
3 Vine Ripe Tomatoes
1/4 Purple Cabbage
1/4 Bunch Italian Parsley
1 Tsp Dickey's Beef Brisket Rub
2 Tbsp Dijon Mustard
2 Juiced Lemons
1/2 Cup Olive Oil
Use a mason jar with a tight fitting lid.
Juice lemons into the mason jar. Add mustard, Dickey’s Beef Brisket Seasoning and olive oil to the jar. Place lid on jar and shake well. Hold dressing in the refrigerator until needed. Holds well for 1 week.
To make the salad, chop purple cabbage into 3/4″-1″ pieces. Place chopped pieces into a cup of cold water to soak some of the red color out and separate the layers. Soak for 10 minutes.
Dice cucumber and tomatoes into 1/2″-3/4″ pieces, rough chop parsley or basil and add with the tomatoes and cucumbers into a mixing bowl. Drain and separate the layers of the purple cabbage.
Once cabbage is drained, add to the bowl with the tomatoes and cucumbers. Shake dressing well and pour over salad. Toss salad well, let stand for 10 minutes prior to serving. Adjust salt and pepper if needed.