Simple tomato cucumber salad

Simple tomato cucumber salad

This salad is my biggest tool for eating more veggies. It’s delicious, could be put together in 5 minutes or even couple hours ahead and “marinate” in the fridge for when you are ready to eat it. It requires no measurement (really, just eyeball the ingredient amounts), no special technique, and despite all that – it happens to be surprisingly delicious.

I sometimes add olives to this salad. But doing so, makes this salad even more dangerously close to Horiatiki (Classic Greek Salad), which you can find the recipe for here.

I make this salad often because it’s healthy and tasty. But I also make it so often because it’s so easy and quick to put together. I find myself always having cucumbers and tomatoes at home, and if I don’t have time or motivation for a more elaborate vegetable dish, this happens to be my ultimate fall back salad.


Yields1 Serving

 1 English cucumber
 4-5 medium tomatoes
 ¼ red onion, sliced thinly
 drizzle of olive oil
 1/2 lemon
 kosher salt and freshly ground black pepper

1

Slice tomatoes in wedges, juice and seed them.

Slice the English cucumber horizontally, seed it and slice it.

Slice the onions.

2

Combine tomatoes, onions and cucumbers in a bowl. Squeeze lemon juice over the veggies. Season with a healthy pinch of kosher salt and freshly ground black pepper. Drizzle as much olive oil as you like.

Serve right away, allow to sit on the counter for 20 minutes up to an hour, or refrigerate until ready to serve. Before serving, toss the salad with its own juices and serve (feel free to drain some of this juice if desired.)

NOTE:
3

Seeding tomatoes and cucumbers helps making this salad less runny and more visually appealing. This is especially important if you make this salad in advance. However, I often skip this step when making it for just our family and serving it immediately.

Ingredients

 1 English cucumber
 4-5 medium tomatoes
 ¼ red onion, sliced thinly
 drizzle of olive oil
 1/2 lemon
 kosher salt and freshly ground black pepper

Directions

1

Slice tomatoes in wedges, juice and seed them.

Slice the English cucumber horizontally, seed it and slice it.

Slice the onions.

2

Combine tomatoes, onions and cucumbers in a bowl. Squeeze lemon juice over the veggies. Season with a healthy pinch of kosher salt and freshly ground black pepper. Drizzle as much olive oil as you like.

Serve right away, allow to sit on the counter for 20 minutes up to an hour, or refrigerate until ready to serve. Before serving, toss the salad with its own juices and serve (feel free to drain some of this juice if desired.)

NOTE:
3

Seeding tomatoes and cucumbers helps making this salad less runny and more visually appealing. This is especially important if you make this salad in advance. However, I often skip this step when making it for just our family and serving it immediately.

Tomato Cucumber Salad

Happens to be Dairy-Free, Gluten-Free, Vegetarian, Vegan and Low Carb.

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