Tomato, Cucumber & Red Onion Salad with Lemon
This refreshing Mediterranean-inspired salad showcases the natural sweetness of red onions alongside juicy tomatoes and crisp cucumbers. The simple lemon dressing enhances rather than masks the vegetables' natural flavors, creating a dish that's both light and satisfying. It's the perfect example of how quality ingredients need minimal intervention to shine.
- DIFFICULTY: EASY
- 10 minutes
Ingredients
Serves: 2 as a side dish
Ingredients
- 1 large ripe tomato (about 200g), cored and cut into wedges
- ½ cucumber (about 150g), washed and sliced into half-moons
- ½ medium red onion, very thinly sliced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon juice (about ¼ lemon)
- ½ tsp sea salt flakes
- Freshly ground black pepper to taste
- Optional garnishes: 50g crumbled feta cheese, 2 tbsp fresh parsley leaves, or 1 tbsp fresh mint
Method
- Prepare the vegetables: Choose a ripe but firm tomato for the best texture. Cut into wedges rather than slices to prevent the salad from becoming watery. Slice cucumber into half-moons about 5mm thick – leaving the skin on adds color and nutrients.
- Slice the onion: Cut the red onion as thinly as possible. If you find raw onion too sharp, place the sliced onion in a small bowl of cold water for 10 minutes to mellow the bite, then drain and pat dry.
- Combine vegetables: In a serving bowl, gently combine the tomato wedges, cucumber slices, and red onion. The vegetables should be mixed but not mashed – gentle handling preserves their individual textures.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and several grinds of black pepper. Taste and adjust – you want a balance of richness from the oil, acidity from the lemon, and seasoning from the salt.
- Dress the salad: Pour the dressing over the vegetables and toss gently using your hands or two spoons. The vegetables should be lightly coated but not swimming in dressing.
- Rest and serve: Let the salad sit for 5 minutes to allow the flavors to meld. The vegetables will release some of their juices, creating a more complex dressing.
- Final touches: Just before serving, add any optional garnishes. Crumbled feta adds creaminess and salt, fresh herbs provide aromatic brightness.
Serving suggestions: Perfect alongside grilled meats, roasted chicken, or Middle Eastern dishes like falafel and hummus. Also excellent as a light lunch with crusty bread and olive tapenade.
Variations: Add sliced avocado for richness, black olives for brininess, or chickpeas for protein and substance.
