Tomato and Cucumber Salad
This is a staple that benefits from restraint. When tomatoes are warm from the garden and cucumbers are crisp, they require little more than a sharp knife and a steady hand.
Temperature is the secret.
Avoid the refrigerator if possible; cold dulls the brightness of the tomato. If your vegetables are cold, let them sit on the counter until they lose their chill before cutting.
- Sharp chef's knife
- Large wooden bowl
- Colander
What goes in.
- 1 lbripe tomatoes, cut into bite-sized wedges
- 2English cucumbers, sliced into half-moons
- 1/2red onion, shaved into paper-thin slivers
- 2 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 1 tspkosher salt
- 1/4 cupfresh parsley, roughly chopped
Drawing out the juices
Salt the vegetables in the bowl five minutes before adding the oil. This pulls water from the cucumbers and tomatoes, creating a natural vinaigrette that clings to the ingredients rather than pooling at the bottom of the bowl.
The method.
Prep the vegetables
Cut the cucumbers into half-moons about a quarter-inch thick. Cut the tomatoes into wedges. If the tomatoes are particularly watery, seed them before cutting.
Macerate
Place the cucumbers, tomatoes, and onions in a bowl. Sprinkle with salt and toss. Let them rest for five minutes until you see liquid collecting at the bottom of the bowl.
Dress
Pour the olive oil and vinegar over the vegetables. Add the chopped parsley. Toss gently with your hands or large spoons to ensure the oil emulsifies with the vegetable juices.
Serve
Eat immediately while the vegetables are still crisp and the juices are bright.
Other turns to take.
Mediterranean style
Add half a cup of crumbled feta cheese and a handful of pitted kalamata olives during the final toss.
Peppery bite
Add a teaspoon of dried oregano or a pinch of crushed red pepper flakes to the oil before tossing.
When it doesn't go to plan.
Always use a sharp knife to avoid crushing the tomato flesh; a dull blade will turn the produce into mush.
If your red onion is too sharp, soak the slivers in ice water for ten minutes and pat dry before adding to the salad.
Do not dress this salad in advance, as the salt will eventually break down the structure of the cucumbers, making them limp.
The ones that keep coming up.
Can I use regular cucumbers?
Yes, but peel them first if the skin is thick or waxy. If they have large, watery seeds, scoop the center out with a spoon before slicing.
Does it keep well in the fridge?
This is a fresh-assembly dish. It loses its texture within an hour of dressing, so serve it immediately.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe