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Tomato and Cucumber Salad

Tomato Cucumber Salad

This tomato and cucumber salad recipe is very simple to put together and it tastes refreshing. If you are looking for a side dish to make for a party especially for this 4th of July weekend, look no further!

This dish is perfect to eat on its own or serve as a side with BBQ meats, burgers, sandwiches or even grilled sish-kebabs. Stephen made Moroccan kefta sandwich to accompany this side dish and it paired so well. The salad gave a cooling effect after taking few bites of the aromatically seasoned kefta sandwich. Here are a few tips to make this delicious tomato and cucumber salad:

  • The original recipe calls for Lebanese cucumber, but you can substitute with Persian cucumbers. We used English cucumber and removed the core/seeds.
  • Cut the red onion as thin as you can to avoid the raw onion taste or use a mandoline on the thinest setting.
  • Remove the tomato seed/pulp to avoid the salad to become ‘watery’.

You can make this dish few hours ahead and chill in the fridge until ready, but it’s best to serve immediately. Any leftovers, you can store in air-tight container for up to 2 days.

Tomato Cucumber Salad

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Tomato and Cucumber Salad

Yield: 2 Servings

Prep Time: 10 minutes

Total Time: 15 mintues

This Tomato and Cucumber Salad recipe is very simple to put together and it tastes refreshing. It is perfect to eat on its own or serve as a side with BBQ meats, burgers, sandwiches or even grilled sish-kebabs.

Ingredients:

1 large tomato, deseeded and finely chopped

1/2 small red onion, peeled and sliced very thinly

1 medium English cucumber, peeled, deseeded and sliced very thinly

2 tablespoons flat-leaf parsley, finely chopped

4 tablespoons extra-virgin olive oil

juice of 1 lemon

pinch of sea salt and ground black pepper

Directions:

  1. In a large bowl, combine tomato, red onion, cucumber, and parsley. Toss the ingredients gently.
  2. Add the extra virgin olive oil, lemon juice, sea salt and black ground pepper. Mix well.
  3. Serve immediately.

Recipe slightly adapted from A Month in Marrakesh: Recipes from the Heart of Morocco by Andy Harris

Tomato Cucumber Salad

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