Cucumber And Tomato Salad Recipe
Make Cucumber And Tomato Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
- 2
Prepare tomatoes
Wash the tomatoes and remove the cores. Cut each tomato into wedges or 1/2-inch (1–1.5 cm) chunks depending on size so pieces are bite-sized and similar in size to the cucumber slices.
- 3
Prepare onion and herbs
Peel the red onion, halve it lengthwise and slice very thinly (about 1–2 mm). If you prefer milder onion flavor, place the slices in a bowl of cold water for 5 minutes, then drain and pat dry. Finely chop the fresh parsley (leaves and tender stems) to yield about 1/4 cup.
- 4
Combine salad
In a large mixing bowl combine the cucumber slices, tomato pieces, drained/patted red onion, and chopped parsley. If using, crumble the feta and set aside to add after tossing with dressing.
Dressing
- 5
Make dressing
In a small bowl or jar add 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or sugar, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk (or shake in a jar with lid) until the dressing is emulsified and combined. Taste and adjust salt, acid (more vinegar or lemon), or sweetness as needed.
- 6
Dress the salad
Pour the dressing over the salad in the large bowl. Gently toss with a spatula or salad tongs until vegetables are evenly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld. If using feta, sprinkle it on top and gently toss once more just before serving.