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Cucumber and Tomato Salad

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Kathy Przywara


1 medium cucumber
4 Roma tomatoes
1 Tbsp Umeboshi vinegar
2 Tbsp tea oil or other fragrant oil


Peel cucumber, quarter and cut into 1" chunks. Quarter tomatoes and cut into 1" chunks.

Dress with vinegar and oil. Add pepper to taste. Serve at room temperature.

Do not make this too much ahead or the salt will wilt the cucumber.


Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Umeboshi vinegar is the pickling liquid from making Japanese Umeboshi Plums. Verify ingredients as they vary by brand. It can be substituted with another vinegar and added salt.

Tea oil is light and fragrant, but any other fragrant oil can be used. Olive oil works well.