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Tomato salad with cucumber and onion

Tomato Salad with Cucumber and Onion

Quick to make, very tasty, fresh, summery, and bright! This tomato salad with cucumber and onion - no mayonnaise - will freshen up any table. You can make it for breakfast, lunch, or dinner, serving it alongside meat or fish dishes or on its own. It comes together in minutes, is packed with vitamins, and tastes great!

MariaS

Recipe author

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Composition / ingredients

Servings:

Cucumbers

Tomatoes

Onion

Dill

Vegetable oil

Salt

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 58 % 7 g

Carbohydrates 33 % 4 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a tomato salad with cucumber and onion? Gather the ingredients. Wash the vegetables and herbs well and pat them dry with towels. You can use any vegetable oil.
Step 2:

If the cucumber skin is bitter or too tough, or if you just want the salad to be more tender, peel it off. Trim the ends of the cucumbers too. Cut the cucumbers into small slices and put them in a salad bowl.
Step 3:

Cut the tomatoes into slices about the same size and shape as the cucumbers. Cut out the stem cores. Add the chopped tomatoes to the cucumbers in the bowl.
Step 4:

Peel the onion and cut it into thin half-rings or quarter-rings. Add it to the chopped vegetables, separating the individual onion pieces with your hands. All that's left is to dress the salad with vegetable oil, salt it to taste, and add ground black pepper as you like. Don't forget to finely chop and add fresh dill.
Step 5:

Toss all the prepared ingredients and serve the salad right after making it - it's best fresh.

A tomato salad with cucumber and onion is a great chance to experiment with different oils! Use a fragrant homemade sunflower oil - it's perfect here! Try calcium-rich sesame oil, or go with the foolproof option, extra-virgin olive oil! The shape and size of the cut vegetables doesn't matter; the main thing is that the cucumbers and tomatoes are cut roughly the same. You can cut the onion into small cubes instead of thin half-rings. For this salad it's best to use sweet onion varieties or young, sweet onions. Dill is preferable to parsley here - it's more fragrant and more delicate.
Vegetables are best washed with a brush or stiff sponge under running water.
To keep your eyes from stinging when you cut onions, rinse the onion and knife in cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.