Ready in about fifteen minutes, it takes advantage of beautiful ripe summer tomatoes and firm, seedless English cucumbers. This salad is so simple, yet so good. It’s ready in fifteen minutes and pairs well with almost any main course you can think of. Much like Caprese salad, it’s one of those dishes that are so basic and simple that you want to make sure you select the best and freshest ingredients. If you do, I think you will agree with me that this is one of the best side dishes one can have, especially in summer.
Ingredients
Instructions
Recipe Card
English cucumber: These are the elongated cucumbers that are tightly wrapped in plastic. Cherry tomatoes: Try to pick tomatoes that are red and ripe, yet firm. Red onions: Just ¼ cup and thinly sliced, to add sharpness to the salad without overwhelming it. Cilantro: While parsley is an acceptable alternative, cilantro is much more flavorful. To season: Kosher salt, black pepper, garlic granules (or powder), and dried oregano. Olive oil: It’s important to use high-quality olive oil in this recipe. Lemon juice: Make sure to use freshly squeezed lemon juice for the best, freshest flavor.
Place the cucumber slices, cherry tomatoes, red onion, and cilantro in a large bowl. Sprinkle the vegetables with kosher salt, black pepper, garlic granules, and dried oregano. Serve immediately, or let the salad rest at room temperature for 10 minutes to allow the flavors to meld. Toss again before serving.
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I also like to serve it when I make a meatless main course like cauliflower steak or crustless broccoli quiche. But if you find yourself with leftovers, they’ll keep alright in the fridge, in an airtight container, until the next day. I wouldn’t try to keep them beyond that.
