Heirloom tomatoes, cucumber and red onion combine for a tangy marinated side dish.

Yield: 4 servings

Difficulty Rating: Easy

Nutritional Highlights: Tomatoes are filled with antioxidants vitamin A and C and contain lycopene.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • ¼ cup white wine vinegar
  • 4 teaspoons yellow mustard
  • 2 teaspoons sugar
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 pound farm-fresh tomatoes
  • 1 English cucumber

Tips & Notes

• Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week.

• Optional: Add ¼ cup sliced red onion.



  1. Mix oils, vinegar, mustard, sugar, salt and pepper together.
  2. Slice tomatoes into quarters. Halve cucumber and slice into half moons.
  3. Pour dressing over tomatoes and cucumber slices. Marinate in the refrigerator for 1 to 2 hours.
  4. Let stand at room temperature about 20 minutes before serving.

Nutrition Facts (per serving): Calories –275, Fat – 26.7g, Dietary Fiber – 2.0g, Protein – 1.8g, Vitamin C – 44%, Iron – 13%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor - www.farmflavor.com

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  1. Robin Robertson says:

    This recipes sounds delicious and I can’t wait to try it with tomatoes from the Farmer’s Market this weekend. I plan on throwing in some fresh basil. One thing…the ingredient list does not include onions. I think it will be great with or without.

  2. Amber @ The Cook's Sister says:

    What a fantastic dish! The combination of flavours sounds delicious (you’ve marinated my favourite salad veggies, yum!) and I love the vibrant colours!

  3. Carole says:

    Great post on tomatoes. I found this through Turning the Clock Back’s What’s Cooking Wednesday. I have linked in a post about some home-made steak burgers I did. Have a lovely week.