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Tomato cucumber salad recipe
The trick to a good tomato cucumber salad recipe is to choose the freshest tomatoes, English or farm-fresh cucumbers, and a great salad dressing recipe. Here are a few ideas that work well.
When assembling a cucumber salad it's important to think about presentation. English cucumbers or farm-fresh small cucumbers - not the waxy supermarket cucumbers - look very attractive when thinly sliced, and contrast perfectly with bright red vine-ripened tomatoes. When serving a cucumber tomato salad I like to put the tomatoes on the base, and add the cucumbers on top, then drizzle on a dressing.
The most popular tomato cucumber salad recipe in our household is Greek salad, which I first tasted on the Greek island of Skopelos back in the 1970's. But here I'll keep to a simpler form - just cucumbers and tomatoes.
Marinated tomato cucumber salad recipe
Tomatoes are already naturally acidic. You can soften up the cucumbers by pouring a mixture of lime juice, vinegar, and sugar over them for a half hour before serving. Slice the cucumbers finely first. Leave the cucumbers covered but unrefrigerated for the acids to 'cook' the cucumbers slightly. In essence you're starting the process of making a sweet pickle with the cucumbers.
For the marinade, blend the juice of one lemon or two limes, with 1 Tbsp vinegar, 2 tsp sugar, and 1/2 tsp salt. Stir vigorously or shake inside a salad dressing or Mason jar, then pour over the sliced cucumbers and stir to coat.
When ready to serve, slice 2-3 large tomatoes or 4-6 small ones thinly and spread on a plate, drizzle with olive oil, then gently pour the marinated cucumbers out on top. Garnish with freshly ground pepper and chopped parsley or fresh chopped dill.
Cucumber tomato salad with Ranch Dressing
Our Hidden Valley ranch dressing goes very nicely on a tomato cucumber salad recipe.
Again, slice the cucumbers and tomatoes thinly; add the cucumbers and a generous portion of dressing to a mixing bowl (about 1/2 cup dressing per English cucumber) and toss. Then spread the sliced tomatoes on a plate in a floral or circular pattern, and gently pour the cucumbers and dressing over top.
Good old oil and vinegar
I remember from my travels in Italy how absolutely delicious fresh tomatoes drizzled with olive oil and wine or balsamic vinegar can be. Try this variation: slice one fresh cucumber and two tomatoes thinly and spread on a wide plate, drizzling each successive layer with equal parts extra virgin olive oil and balsamic or red wine vinegar. When done, add fresh ground black pepper and sea salt and perhaps just a hint of oregano. Toss just before eating. Mmmm!
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