Cucumber Tomato Salad with Lemon Dressing
This cucumber tomato salad is a fresh side for pasta, bean dishes or roasted vegetables. A simple lemon dressing lets the vegetables lead. The key is to dress it close to serving, because salt gradually draws water from cucumber and tomatoes.
Yield: 4 as a side. Timing: Prep 15 minutes; no cooking. Times are approximate; follow the cooking cues below.
Ingredients
- 1 large cucumber, about 300 g
- 300 g ripe tomatoes
- ¼ small red onion
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- ¼ teaspoon fine salt
- Black pepper
Step-by-step instructions
- Wash the cucumber and tomatoes. Cut the cucumber into small half-moons and the tomatoes into bite-size pieces. If the tomatoes are very watery, leave some loose seed liquid behind.
- Slice the onion as thinly as possible. For a milder taste, rinse the slices briefly under cold water and drain them well.
- Whisk oil, lemon juice, parsley, salt and pepper in a small bowl. Place the prepared vegetables in a serving bowl but keep the dressing separate until ready to eat.
- Pour over the dressing and toss gently. Taste with a piece of cucumber and adjust the lemon or salt. Serve soon after dressing, using a slotted spoon if liquid collects underneath.
Tips for a better result
Choose firm cucumber and ripe but not collapsing tomatoes. Similar-sized pieces make the salad easier to eat. Dry rinsed onion thoroughly; extra water weakens the dressing.
Substitutions and common questions
Can I use lime? Yes, with a slightly different flavor. Can I add feta? Yes, but reduce salt first and note the milk allergen. What can replace red onion? Thinly sliced spring onion is milder. This is a side dish; add cooked chickpeas if you want more substance.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
