Cucumber and Tomato Salad



For the vegetables:5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice)1 pinch brown sugar1 English cucumber (fresh and firm)1/2 large red onion2 Tbsp chopped fresh Italian parsley2 Tbsp chopped fresh cilantro1 pinch kosher salt1 pinch black pepper

For the dressing:1/2 cup extra virgin olive oil (very good quality)1/4 cup red wine vinegarfreshly ground black pepper (to taste)1 tsp kosher salt2 garlic cloves (pressed)1 tsp brown sugar1 tsp dried oregano


Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.

Cut the cucumber in half lengthwise, then slice it into 1/4″ thick slices. Add the cucumbers to the tomatoes.

Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.

To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.

Pour the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together. Then serve and refrigerate the leftovers for up to 3 days.


Calories: 228kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 411mg | Potassium: 765mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2530IU | Vitamin C: 42.9mg | Calcium: 45mg | Iron: 1.2mg

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