Cucumber Tomato Salad
By Andrew JanjigianPublished on August 5, 2020
Time
15 minutes, plus 15 minutes resting
Yield
Serves 4 to 6
Ingredients
1 English cucumber, quartered lengthwise and cut into ¼-inch pieces2 tomatoes, cored and cut into ¼-inch pieces¾ teaspoon table salt ½ cup pitted green olives, chopped coarse¼ cup fresh mint leaves, shredded2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice ½ teaspoon pepper
Before You Begin
Use the ripest in-season tomatoes you can find. This salad is best eaten within 1 hour of being dressed. Be sure to drain excess liquid before placing the salad on the lahmajun.
Instructions
- Toss cucumber, tomatoes, and salt together in colander set over bowl. Let drain for 15 minutes, then discard liquid. Transfer cucumber-tomato mixture to medium bowl. Add olives, mint, oil, lemon juice, and pepper and toss to combine.
Time
15 minutes, plus 15 minutes restingYield
Serves 4 to 6Ingredients
1 English cucumber, quartered lengthwise and cut into ¼-inch pieces
2 tomatoes, cored and cut into ¼-inch pieces
¾ teaspoon table salt
½ cup pitted green olives, chopped coarse
¼ cup fresh mint leaves, shredded
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
½ teaspoon pepper
Ingredients
1 English cucumber, quartered lengthwise and cut into ¼-inch pieces
2 tomatoes, cored and cut into ¼-inch pieces
¾ teaspoon table salt
½ cup pitted green olives, chopped coarse
¼ cup fresh mint leaves, shredded
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
½ teaspoon pepper
Ingredients
1 English cucumber, quartered lengthwise and cut into ¼-inch pieces
2 tomatoes, cored and cut into ¼-inch pieces
¾ teaspoon table salt
½ cup pitted green olives, chopped coarse
¼ cup fresh mint leaves, shredded
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
½ teaspoon pepper
Why This Recipe Works
To keep the salad from being overly wet, we salt the cucumbers and tomatoes to rid them of excess water. We then finish the salad with savory chopped green olives, fresh tasting mint, lemon juice for brightness, and olive oil.
Before You Begin
Use the ripest in-season tomatoes you can find. This salad is best eaten within 1 hour of being dressed. Be sure to drain excess liquid before placing the salad on the lahmajun.
Instructions
- Toss cucumber, tomatoes, and salt together in colander set over bowl. Let drain for 15 minutes, then discard liquid. Transfer cucumber-tomato mixture to medium bowl. Add olives, mint, oil, lemon juice, and pepper and toss to combine.
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