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Tomato and Cucumber Salad

A refreshing diced salad featuring ripe tomatoes and crisp cucumbers dressed with ground cumin, lemon juice, olive oil, and fresh herbs.

15 minEasyServes 4110 cal/serving

MoroccanSaladNo-CookVeganVegetarianMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 4 ripe plum tomatoes, finely diced
  • 1 English cucumber, finely diced
  • 1/2 cup red onion, finely diced
  • 2 tbsp fresh flat-leaf parsley, minced
  • 2 tbsp fresh cilantro, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. 1

    In a large bowl, combine the 4 finely diced ripe plum tomatoes, 1 finely diced English cucumber, and 1/2 cup finely diced red onion.

  2. 2

    Add the 2 tbsp minced fresh flat-leaf parsley and 2 tbsp minced fresh cilantro to the vegetable mixture.

  3. 3

    In a small jar or bowl, whisk together the 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.

  4. 4

    Pour the dressing over the salad and toss gently to combine.

  5. 5

    Let the salad sit for 10 minutes at room temperature before serving to allow the flavors to meld.

Questions

How long does Tomato and Cucumber Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Tomato and Cucumber Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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