Chopped Cucumber Tomato Salad
- PREP 10min
- TOTAL 10min
This easy chopped cucumber, tomato and onion salad is reminiscent of tabbouleh made with diced tomatoes, cucumbers and lots of parsley. For the dressing, use vinegar or fresh lemon juice. Since we add raw onions to the salad, the sweeter your onions, the better. If you can find them, try Walla Walla onions or Vidalia onions.
You Will Need
1 long English cucumber or 3 Persian cucumbers, chopped small
1 pound tomatoes, chopped small
1/4 large sweet onion, chopped small (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons red wine vinegar, lemon juice or a combination
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and fresh ground black pepper
Directions
Add chopped cucumbers, tomatoes, onion, and parsley to a large bowl.
Whisk the vinegar (or lemon juice), olive oil, mustard, and honey until blended in a liquid measuring jug or medium bowl.
Season the dressing with salt and fresh ground black pepper (I typically use about 1/2 teaspoon of fine sea salt).
Pour the dressing over the salad and toss. Taste and adjust with more salt and pepper as needed.
Serve or cover and keep in the fridge for up to 3 days. Stir to redistribute the dressing before serving.
Adam and Joanne's Tips
- Cucumbers: I prefer English, hothouse, and Persian varieties since they have thin skins, and you do not need to scrape out seeds. For regular garden cucumbers, use 2 medium and peel and scrape out the seeds before chopping and adding to the salad.
- Vegan salad: Substitute the honey for maple syrup or agave nectar.
- The nutrition facts provided below are estimates.