Chopped Tomato, Cucumber and Onion Salad with the Best Dressing!
This easy chopped tomato, cucumber, and onion salad is reminiscent of an Israeli salad made with diced tomatoes, cucumbers and lots of parsley. For the salad dressing, use vinegar or fresh lemon juice. Since we add raw onions to our salad, the sweeter the onions, the better. If you can find them, try Walla Walla onions or Vidalia onions. This is one of our favorite salad recipes!
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This Italian style tomato and cucumber salad will make your day!
If you don't have time at all, this tomato cucumber salad recipe will always help you. This easy salad with tomato and cucumber can be made very quickly for breakfast, lunch or dinner without any cooking skills. A little bit of mint is my secret ingredient to make it super fresh and delicious. Hope you will try to cook it yourself and enjoy its amazing taste!
Ingredients:
2 tomatoes
1 cucumber
Parsley
Spring onion
Mint
3-4 tablespoons olive oil
1 lemon
Salt and black pepper to taste
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Cucumber Tomato Salad
Creamy Cucumber Tomato Salad is an easy recipe that is fresh, light, and very healthy. An appetizer that is ideal to start any meal for family or guests!
Get the Recipe:
Cucumber Tomato Salad
#cucumber #tomato #redonion #tutorial
Hey, RitasEatas!
In this video, I'll show you how I Ritatize the popular cucumber tomato salad. It's one of my hubby's and my favorites. I think you'll add this one to your recipe box! Enjoy????
Here's what you need; I'll show you what to do:
Cucumbers
Cherry tomatoes
Red onions
Dressing
Minced garlic
EVOO
Balsamic vinegar
Apple cider vinegar
Lemon Pepper
Kosher salt
Black pepper
Garlic powder
Cayenne pepper
Italian seasoning
White sugar
Video recorded, edited, downloaded, and uploaded by me using my Samsung Galaxy S10+ and YouCut editing app
Here's the link for the Oven Ribs:
Garlic Smashed Cucumber Salad - super refreshing!
#shorts #cucumber #salad #garlic
Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.