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Cucumber Tomato Salad Recipe

"My mother shared the recipe with me after falling in love with this fresh-tasting dish at a family reunion," relates Leslie Monroe of Camp Lejeune, North Carolina. "When it's made with garden-grown cucumbers and tomatoes, it's more than tasty- it's sublime."
TOTAL TIME: Prep: 15 min. + chilling YIELD:14 servings


  • 2 large cucumbers, peeled and diced
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  • Sugar substitute equivalent to 2 teaspoons sugar


  • 1. In a bowl, combine the cucumbers, tomatoes, green pepper and onion. Combine salad dressing and sugar substitute; pour over vegetables. Refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 14 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts

1/2 cup: 29 calories, 0 fat (0 saturated fat), 0 cholesterol, 230mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

Reviews for Cucumber Tomato Salad

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sarahjc78 User ID: 8175461 224506
Reviewed Apr. 8, 2015

"I made this tonight to go with my dinner. I didn't have fat free dressing so I used Olive Garden Italian dressing and it turned out really good. Even my 14 year old ate it and liked it "for vegetables". I will be making this again."

AnnaRoseH User ID: 1058322 32875
Reviewed Sep. 4, 2010

"I've made this recipe many times over the years. I think the best to use is the fat-free Zesty Italian dressing. It's absolutely heavenly with fresh garden veggies."

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