Tomato And Cucumber Salad
Ingredients
- 16 ounces tomatoes – cored and cut into 0.5-inch dice (~4 medium tomatos)
- 12 ounces English cucumber – cut into 0.5-inch dice (~1 medium cucumber)
- 1/2 cups red onion – finely chopped (~0.5 medium red onions)
- 1/4 cups flat-leaf parsley – finely chopped (~0.5 n/a parsleys)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice – freshly squeezed
- 3/4 teaspoons kosher salt
- 1/4 teaspoons black pepper
Instructions
1. Dice the tomatoes and cucumber into 0.5-inch pieces; finely chop the red onion and parsley, placing everything in a large bowl as you work.
2. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, kosher salt, and black pepper until emulsified.
3. Pour the dressing over the vegetables and toss gently until evenly coated.
4. Let the salad rest 5–10 minutes so the flavors meld, then toss again and serve cool or at room temperature.
Tomato And Cucumber Salad is a bright, juicy mix with crisp cucumber, sweet-acidic tomatoes, and a refreshing herbal lift. A simple lemon–olive oil dressing brings it together with a clean, sunny flavor, while a hint of red onion adds gentle bite without overpowering the freshness. The texture is all about crunch meeting succulence, making it a natural companion to grilled foods, mezze spreads, or light lunches.
Across the Mediterranean and the Middle East, this pairing appears in countless local expressions, from Levantine and Turkish tables to Iranian and Balkan kitchens. Each region varies the cut, acid, and herbs, but the essence—fresh produce dressed simply—remains constant. The salad’s enduring popularity reflects a tradition of seasonal eating, olive oil culture, and the use of raw vegetables to balance richer dishes.