By The rasam was already on the stove, doing what rasam does—filling the kitchen with that sharp, tamarind warmth that does not ask anything of you. I needed something cool and bright alongside it, something I could put together without thinking too hard, because Tuesday does not owe you thinking-hard energy. This cucumber tomato salad has been my answer to that more times than I can count: a few minutes, a cutting board, and whatever is sitting in the crisper drawer, and suddenly the meal is a meal.
Cucumber Tomato Salad
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4
Ingredients
- 2 medium cucumbers, halved lengthwise and sliced into half-moons
- 2 cups cherry tomatoes, halved (or 2 medium tomatoes, chopped)
- 1/4 red onion, thinly sliced
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro or parsley, roughly chopped
Instructions
- Prep the vegetables. Slice the cucumbers into half-moons and halve the cherry tomatoes. Thinly slice the red onion and add everything to a large mixing bowl.
- Make the dressing. In a small bowl or directly over the vegetables, whisk together the lemon juice, olive oil, salt, and black pepper until combined.
- Toss and taste. Pour the dressing over the vegetables and toss gently to coat. Taste and adjust salt or lemon juice as needed.
- Finish and serve. Scatter the fresh cilantro or parsley over the top. Serve immediately, or let the salad sit for 5 minutes to allow the flavors to come together.
Nutrition (per serving)
Calories: 80 | Protein: 1g | Fat: 7g | Carbs: 6g | Fiber: 1g | Sodium: 295mg