Quick Zingy Tomato & Cucumber Salad
This quick tomato and cucumber salad is fresh, vibrant and full of crunchy, crisp Mediterranean flavours. Once tossed in the zesty lemon & garlic dressing, leave the salad to sit for 5 minutes to let the dressing soak into the nooks and crannies to make it even more tasty.
Substitute:
- No parsley? Try other fresh herbs like coriander, basil or dill.
- No lemon? Use lime instead or add 1 tbsp red wine vinegar.
- Don't love raw onion? Once sliced, add the onion to a bowl of ice water and scrunch it with your hands to soften the onion flavour.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 4
Ingredients:
4 tomatoes
1 cucumber
1 red onion
30 g parsley
For the dressing:
2 tbsp extra virgin olive oil
½ lemon (juiced)
1 tsp balsamic vinegar
1 garlic clove (grated)
salt (to taste)
Recipe:
Chop the tomatoes and place them in a large salad bowl. Cut the cucumber in half lengthways, then use a spoon to scrape out the seeds and watery centre. Once hollow, slice the cucumber and add it to the bowl with the tomatoes.
Thinly slice the red onion and finely chop the parsley, then add both to the salad bowl.
Add all the dressing ingredients to a jar with a lid. Close the jar (wrap in a tea towel if your jar can be a little leaky) and shake well until combined.
Pour the dressing over the salad and toss everything together until evenly coated.
Leave for 5–10 minutes before serving for the flavours to develop and for the dressing to soak into the veggies. Pop in the fridge if you're making ahead of time, otherwise serve and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
