Bacon Cucumber Tomato Salad
What makes this recipe so special is how effortlessly it comes together. Even on a busy day, you can have a wholesome, delicious salad on the table in under 20 minutes.
Equipment
- Cutting board
- Chef’s knife
- Large mixing bowl
- Small bowl or jar
- Frying pan or skillet
- Salad Tongs or Spoon
Ingredients
For the Salad
- 2 large cucumbers sliced
- 3 cups cherry tomatoes halved
- 6 slices of bacon cooked and crumbled
- 1/4 red onion thinly sliced
- 2 tablespoons fresh parsley chopped
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey optional, for a touch of sweetness
Instructions
Step 1: Prepare the Vegetables
- Wash the cucumbers and tomatoes thoroughly.
- Slice the cucumbers into thin rounds or half-moons for easier tossing.
- Halve the cherry tomatoes so they release their natural juices but stay firm.
- Thinly slice the red onion and chop the parsley.
- Pro Tip: If you find raw onion too strong, soak the slices in cold water for 5 minutes before adding—they’ll be milder and crunchier.
Step 2: Cook the Bacon
- Heat a frying pan over medium heat.
- Add the bacon slices in a single layer and cook until crisp, flipping occasionally.
- Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
- Once cooled, crumble or chop the bacon into bite-sized pieces.
- Pro Tip: Keep a little bacon grease in the pan to brush over veggies later for extra flavor.
Step 3: Make the Dressing
- In a small bowl or mason jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, pepper, and honey (if using).
- Whisk or shake vigorously until well blended and slightly thickened.
- Pro Tip: Taste the dressing before tossing. Add a pinch more salt or a drizzle of honey if your tomatoes are extra tart.
Step 4: Toss the Salad
- In a large mixing bowl, combine cucumbers, tomatoes, red onion, and parsley.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Add the crumbled bacon last and give a light toss to avoid breaking up the pieces too much.
- Pro Tip: Toss gently with salad tongs to keep the tomatoes from getting mushy.
Step 5: Serve and Enjoy
- Transfer the salad to a serving bowl or plate.
- Optionally, garnish with a few extra parsley leaves or a sprinkle of black pepper.
- Serve immediately for maximum crunch, or chill in the fridge for 15–20 minutes to let flavors meld.
- Pro Tip: If making ahead, add bacon just before serving so it stays crispy.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 220–260 kcal
- Protein: 6–8 g
- Carbohydrates: 8–10 g
- Fiber: 2–3 g
- Sugars: 4–6 g
- Fat: 18–20 g
- Saturated Fat: 5–7 g
- Cholesterol: 20–30 mg
- Sodium: 350–450 mg