We've all had a cucumber and tomato salad. But it's that cold version with underripe tomatoes and cucumber that's cut up into pieces way too large for normal consumption, right? This one is different.
So first component, the cucumber. It's in ribbons. I think the spiralizer crave is...a little overdone. But I have to admit that it can change the texture of vegetables you've had dozens of times before.
Then there's the tomato and onions. They're roasted, of course. It adds some contrast to the cold cucumber + they taste really, really good. I don't think red onion should be the only onion to make its way into a cucumber + tomato salad!
Vinaigrette time. It's not a cucumber and tomato salad without a vinaigrette that has olive oil + red wine vinegar, but let's not stop there. Honey add sweetness, dijon mustard adds some heat + parsley, some green.
And that's how you assemble a cucumber and tomato salad that tastes like the real thing, but doesn't look anything like it. Full recipe below!
Cucumber and tomato salad
- 10.5 oz cherry tomatoes, sliced in half
- 1 small onion, peeled and thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 large english cucumber
- To serve: Gruyere cheese
For the vinaigrette:
- 1/2 teaspoon honey
- 1/2 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- Sprinkle of dried parsley
- Start by pre-heating the oven to 350 degrees Fahrenheit. Coat the tomatoes and onion slices with balsamic vinegar and olive oil. Toss everything on a baking sheet and roast for 20 minutes until the onion soften and the tomatoes crinkle.
- Meanwhile, peel the cucumber and shave it into thin ribbons using a vegetable peeler. Set aside.
- Assemble the vinaigrette by combining the honey, dijon mustard, red wine vinegar, olive oil, and parsley in a container. Taste and add some salt and pepper if desired. Toss the cucumber in the vinaigrette.
- To assemble, scoop a heap of the cucumber into each serving bowl. Top with a portion of the onion + a bunch of the roasted tomatoes. Top with some shaved gruyere cheese. Dive in.