Quick Cucumber Tomato Salad Cups

Alright folks, are you ready to dive into the beautiful chaos that is my kitchen? Today, I’m bringing you my all-time favorite — Quick Cucumber Tomato Salad Cups. This little concoction is like a breezy summer afternoon stuffed into a crunchy, fresh salad cup. Quick to make, delightfully simple, and bursts of flavors that scream “picnic weather.” I whip these up when I need something fast, refreshing, and kinda fancy-ish without pretending I’m Martha Stewart.

So, the other day, my adorable hubby, who claims he doesn’t “do lightweight meals,” ended up devouring half a dozen of these like they were chips. I made a huge batch, intending to have leftovers for the week, but they barely survived the evening. Turns out, when a family votes something into “staple” territory, it’s a keeper. It’s become our household tradition for those evenings when no one’s in the mood to cook. Just layer everything, shove ’em in some cups, and voila — dinner is served!

Why You’ll Love This Quick Cucumber Tomato Salad Cups

Okay, why should you jump on this cucumber-tomato adventure? Because:

– They’re crunchy and juicy, delivering all the refreshing goodness
– Quick to put together (like throw-everything-in-a-bowl-and-go vibes)
– Customizable like your Netflix queue — make ‘em how you like ‘em
– Zero cooking required, which is a dream for the days I’m a complete kitchen sloth

How to Make It

Alright, friends, listen up. Grab your fave cutting knife because things are about to get messy (in a good way). Let’s slice up some cucumbers and tomatoes like the world depends on it. Well, not really, but you get the drift. Toss them in a big ol’ bowl — use the biggest you got because things are gonna get mixed up real good. Add diced onions (wipe your tears, we’ve all been there), a splash of tangy vinaigrette, salt, and pepper because flavor is our objective here. Mix it all up, try not to spill all over the counter, and gently spoon into little cups. Easy peasy, right? Cheers to not burning anything this time!

Ingredient Notes

– **Cucumber**: Adds that fresh crunch. But listen, too much and you’re in soggy-town. Slice nicely, kay?
– **Tomato**: Brings the juicy. Remember when I dropped one? Not fun. Use the firm ones.
– **Red onion**: Gives it this bite. But go easy, we’re not making an onion salad.

Recipe Steps:
1. Slice cucumbers and tomatoes into bite-size pieces.
2. Dice the onions finely — fewer tears if you chill them first.
3. Toss everything in a large bowl.
4. Drizzle filled vinaigrette; salt and pepper as you like.
5. Mix well but not too aggressively.
6. Spoon into cups and enjoy!

What to Serve It With

Tips & Mistakes

– Tip: Chill your cucumbers first — more refreshing that way.
– Mistake: Once, my dressing batch was a salty sea (beware heavy hands with salt).

Storage Tips

These babies hold up in the fridge for about a day but don’t let them sit too long — sogginess is no friend. Straight-from-the-fridge cold is surprisingly awesome, and hey, if these become breakfast, no judgment here.

Variations and Substitutions

So listen, cucumber’s out, zucchini’s in — pre-apology if it’s not your thing. Tomatoes soft? Cherry ones save the day! Sub in balsamic glaze in a pinch, trust me on this one. And once, I skipped onions because, well, life happens. It was still a hit.

Frequently Asked Questions

Quick Cucumber Tomato Salad Cups

This refreshing cucumber tomato salad is perfect for a quick, healthy snack or a light appetizer. Crisp cucumbers and juicy tomatoes dressed in a tangy vinaigrette, served in bite-sized cups for easy eating.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup diced cucumber
• ▢ 1 cup chopped cherry tomatoes
• ▢ 0.25 cup finely chopped red onion
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp red wine vinegar
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 2 tbsp fresh chopped basil optional

Instructions

Preparation Steps

• In a medium bowl, combine diced cucumber, cherry tomatoes, and red onion.
• Whisk together olive oil, red wine vinegar, salt, and black pepper in a small bowl to make the dressing.
• Pour the dressing over the vegetables and toss gently to coat.
• Sprinkle fresh chopped basil on top and mix lightly.
• Spoon the salad mixture into small serving cups and chill for 10 minutes before serving.

Notes

For best flavor, prepare shortly before serving. This salad pairs well with grilled meats or as a refreshing side dish.