Serving suggestion. Nutrition is approximate.
Equipment
- Knife and board
- mixing bowl
- sieve
- whisk.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Replace parsley with the same weight of cilantro for a different herb finish.
Make it work
- In peak tomato season, their juice becomes part of the dressing. Use lemon sparingly at first if the tomatoes are already tart.
Prep 15 min · Cook 0 min · Waiting 5 min
Serves 4 / Prep 15 min / Rest 5 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 450 g / 15.9 oz Ripe tomatoes
- 300 g / 10.6 oz Seedless cucumber
- 70 g / 2.5 oz Red onion
- 25 g combined / 0.9 oz Parsley and cilantro
- 25 ml / 0.8 US fl oz Olive oil
- 20 ml / 0.7 US fl oz Lemon juice
- 1/2 tsp / about 3 g Fine salt
- 1/4 tsp / about 0.45 g Black pepper
Step-by-step method
- Prepare ripe tomatoes
Wash and core tomatoes. Cut into 2 cm / 3/4 in pieces, keeping the juices. If they are very soft, handle gently and use a serrated knife rather than crushing the flesh. - Cut cucumber and onion
Trim cucumber and split lengthwise. Remove large watery seeds if necessary. Slice into half-moons. Slice onion as thinly as possible; soak it in cold water 5 minutes and drain well if its raw flavor is particularly sharp. - Dry the fresh herbs
Rinse parsley and cilantro, shake dry and pat with a towel. Remove tough stems and chop leaves with tender stems coarsely. Fine herb dust tends to cling to the bowl rather than distribute pleasantly through a chunky salad. - Mix the dressing
Whisk oil, lemon, salt and pepper in a small bowl. Keep the dressing separate if the meal is not ready. Salt pulls juice from cut vegetables, so dressing too early softens the cucumber. - Toss and serve
Combine tomatoes, cucumber, onion and herbs. Pour over dressing and toss carefully with two spoons. Rest 5 minutes, then taste a tomato piece for seasoning. Serve with a spoon so the delicious juices can be shared as well.
Cook’s notes
In peak tomato season, their juice becomes part of the dressing. Use lemon sparingly at first if the tomatoes are already tart.
Storage & reheating
- Refrigerate in a covered container within 2 hours (1 hour above 32 C / 90 F); use within 3 days.
Allergens
None of the major allergens as written.
Approximate nutrition
Per serving: 93 kcal · Protein 2 g · Carbohydrates 10 g · Fat 6 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
