BEFORE YOU BEGIN
Ingredients
Check off each ingredient as you prepare.
AT A GLANCE
- Prep time
- 15 min
- Servings
- 4
This fresh cucumber tomato salad is a simple side dish made with chopped vegetables, lemon juice and olive oil. Prepare the vegetables first, then dress them just before serving so the salad stays crisp. This recipe makes about four side servings.
LET’S MAKE IT
The method
Prepare the vegetables
Wash two medium cucumbers, three medium tomatoes and a small red onion under running water. Dry them with a clean towel. Trim the cucumber ends, remove the tomato cores and peel the onion. Use a clean board and knife.
Chop and combine
Cut the cucumbers and tomatoes into similar bite-size pieces. Thinly slice half the onion. Place them in a large bowl with two tablespoons of chopped parsley. If the onion tastes too strong, soak its slices in cold water for five minutes, then drain and dry before adding.
Mix the lemon dressing
In a small bowl, whisk two tablespoons of olive oil with one tablespoon of lemon juice, a quarter teaspoon of salt and a pinch of black pepper. Taste and adjust the lemon or seasoning to suit the vegetables. Keep the dressing separate if you are preparing ahead.
Dress and serve
Pour the dressing over the vegetables shortly before serving. Toss gently until coated. Taste a piece of cucumber and add a little more lemon if needed. Serve with rice, lentils, grilled dishes or bread. This recipe contains no cooking step.
Storage and variations
Refrigerate leftovers promptly in a covered container and use within one to two days. The vegetables will release liquid and soften after dressing. For a make-ahead salad, store the chopped vegetables and dressing separately. Add drained chickpeas for a different version, or replace parsley with mint. Ingredient quantities and preparation time are approximate.