Tomato and Cucumber Salad with Nut Dressing
A fresh salad of tomatoes, cucumbers, and red onion with a nutty dressing. Cilantro, garlic, and vinegar add bold flavor while keeping the dish light.
- Time
- 15 min
- Serving
- 310 kcal
- Ingredients
- ≈ $2.31
- Protein
- 8 g
Ingredients
- 1 Tomatoes≈ $4.67 per kg 170 g
- 2 Cucumbers≈ $3.67 per kg 120 g
- 3 Red onion≈ $3.00 per kg 30 g
- 4 Walnutspack 150 g ≈ $4.00 25 g
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Cilantropack 50 g ≈ $1.20 12 g
- 7 Vinegar 9% 6 ml
- 8 Sunflower oil 8 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice tomatoes1 into thick wedges, halve cucumbers2 into half-moons, and thinly slice red3 onion.
Pulse nuts, garlic5, cilantro6, vinegar, oil, salt, and pepper into a thick dressing.
Add 1–2 tablespoons of water if needed to loosen the dressing.
Gently toss the vegetables with the nut dressing.
Serve immediately, before the vegetables release too much juice.
Tips
- Why it works
- Slice the onion thinly and cover it with vinegar right away, so it doesn't turn bitter or tint the salad pink. Skip this step and the taste will be sharp and unpleasant.
- Substitutions
- Replace the walnuts with pine nuts or almonds by weight. You can leave out the vinegar and add 6 ml of lemon juice for tartness.
- Common mistakes
- If the salad turns watery and soft, you cut the cucumbers too small or mixed it too long.
- Storing and reheating
- Keeps for 1 day in the fridge, but it's best eaten right away. It can't be reheated, so serve it fresh.
- Serve with
- Serve with grilled chicken or as a side dish to borscht at lunch.
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