Cucumber and Tomato Salad

The preparation takes only 10 minutes. However, to allow the salad to develop its full flavor, I recommend that you set it aside for 20 – 30 minutes before serving.

As a variation, try the cucumber and tomato salad with an addition of crumbled feta cheese.

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Cucumber and Tomato Salad

  • Servings: 2
  • Difficulty: very simple
  • Print

Ingredients

  • 300g / 10.5oz / 0.6lb of ripe cherry tomatoes (or another small size tomato variety)
  • 1/2 of a large cucumber
  • 1/2 of a large yellow onion
  • 1 clove of garlic
  • 4 sprigs of flat-leaf parsley
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 1 teaspoon of dried oregano
  • salt and pepper
  • a pinch of brown sugar

Method

  1. Rinse the tomatoes and peel the cucumber. Depending on the size, cut the tomatoes in halves or quarters.

  2. Slice the cucumber in half, lengthwise, and using a spoon, remove the seeds (prevents the salad from getting too watery). Cut the cucumber in small cubes.

  3. Peel and dice onion and garlic. In a small skillet melt butter over medium-high heat and sauté onion and garlic until soft and translucent.

  4. In a bowl combine tomatoes, cucumber, oregano, sautéed onion and garlic with olive oil.

  5. Rinse and chop the parsley. Add to the salad. Season with salt, pepper and a pinch of brown sugar. Stir well to mix all ingredients.

Serve with grilled meats.

 

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