Chilled Tomato and Cucumber Salad
- Wendy
- May 11, 2020
- 2 min read
This is an incredibly simple salad that lasts for a couple days in the fridge (taking on even more flavor), so you can make a lot! This is delicious with Cutlet Milanese or just as a quick summer lunch all on its own.
This is also a salad that takes its flavor from the vegetables... not the dressing. So other than the herbs/spices you'll only be adding olive oil to this (no vinegar).
Makes 8 Servings
INGREDIENTS
Four organic cucumbers (preferably English).
Four large tomatoes. Or you can use the equivalent amount of smaller tomatoes, like cherry, cherry blend, etc.
One red onion.
1 tbsp dried oregano.
1 a few sprigs of fresh oregano if you have it (you can get away with just the dried).
Salt to taste.
1/4 cup extra virgin olive oil. (You can add more if you really love olive oil :)
DIRECTIONS
Peel the cucumbers. Slice in half length-wise, then cut into 1/4 thick slices. Add to serving bowl.
On a cutting board that has a liquid well around the edge, cut the tomatoes into 4 wedges and then cut those in half. You'll end up with 8 pieces about 1" in diameter. (This is not a science, just do whatever bite size pieces you feel work). Be sure to get all the juice into the serving bowl as well.
Peel and quarter the red onion. Then slice up the quarters. You can dice this if you want the pieces smaller. Also, the amount of onion can be reduced if you prefer just a little of this flavor.
Add the herbs, olive oil and salt.
Toss together. It should be chilled if the cucumbers were recently refrigerated. If not, you may want to chill for 20 mins or so in the fridge before serving.
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