Things You'll Need
5 plum tomatoes
1/4 red onion or 4 scallions
1/4 cup parsley or mint
1/4 cup extra-virgin olive oil
2 tbsp. lemon juice or red wine vinegar
It may appear a simple dish -- and rightly so considering the minimal time and ingredients required -- but tomato cucumber salad packs a flavor punch of fresh vegetables, herbs and no-fuss vinaigrette. Cucumber salad provides a refreshing light bite or a side dish for barbecue fare. The crunchy texture, cold temperature and non-cream base of the salad complements outdoor dining on warm days. You can replace heavy potato or pasta salads with cucumber salad to offer a low-calorie picnic option.
Slice five plum tomatoes in half with a serrated knife and remove the seeds. Chop the plum tomatoes into 1/2-inch pieces and add them to a mixing bowl.
Peel one cucumber with a vegetable peeler. Cut the cucumber into 1/2-inch thick circular slices. Cut each slice into four pieces and add to the mixing bowl.
Chop a quarter of a red onion or four scallions into small pieces and add them to the mixing bowl. Finely chop and add 1/4 cup of parsley or mint for added flavor, if desired.
Pour 1/4 cup of extra-virgin olive oil over the ingredients. Pour 2 tbsp. of lemon juice or red wine vinegar into the mixing bowl, based on your preference. Add salt and pepper to taste.
Toss the ingredients with a spatula and set the cucumber salad aside until serving. This allows the ingredients to absorb the flavors of the olive oil, acidity, herbs and spices.