Creamy cucumber tomato salad
Spain on a Fork · ♥ 1K likes · 39.1K views · 6 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole English cucumber
Cut the washed and dried cucumber into rounds 1 centimetre thick, skin on.
A no-cook summer salad
- sea salt
Lay the slices on paper towels in a single layer, season with sea salt on both sides and leave about 5 minutes; the salt draws the water out so the salad is not watered down.
- 125 g plain Greek yogurt
Put the Greek yogurt in a large bowl.
- 5 g Dijon mustard
- 1 clove garlic
- ½ tsp dried dill
- 5 g chopped chives
Add the Dijon mustard, the finely grated garlic, the dried dill and the chopped chives.
- 10 ml fresh lemon juice
- black pepper
Squeeze in the lemon juice and season with sea salt and freshly cracked black pepper, then whisk until well mixed.
- 30 ml extra virgin olive oil
Slowly add the extra virgin olive oil while whisking continuously.
- 300 g cherry tomatoes
Halve the cherry tomatoes and add them to the bowl with the yogurt dressing.
- 1 whole red onion
Thinly slice the small red onion and add it in.
Pat the cucumber slices completely dry, wiping off any excess salt, cut the rounds in half into half moons and add them to the bowl.
Season with freshly cracked black pepper; no more salt is needed, since the dressing and the cucumber are already salted. Mix gently.