This salad is best made a few hours ahead and kept in the fridge, which will allow all the flavors to meld. Depending on how juicy your tomatoes are, you may end up with extra juices in the bottom of the serving dish. If so, don’t toss it! Just put it in a glass jar and save it in the fridge for the next salad or dish that would benefit from the added flavors and all your fresh, healthy fats from the Udo’s Oil.
If you can find red pearl onions (I found some super fresh ones with the onion greens still attached at the Union Square Farmer’s Market in NYC), slice about 5 pearl onions and the cherry tomatoes into rounds for variety (as seen in the photo). As always, find the freshest tomatoes you can. As long as you purchase an organic cucumber, there’s no need to remove the peel since skins are a great source of additional nutrients.
This Tomato Cucumber Salad is a perfect addition to a chicken and rice dish, a Mediterranean mixed plate or meal, or to top your favorite toast or mixed greens.
TOMATO CUCUMBER SALAD
Serves 4 (about 3-4 cups)
1 pint or 2 cups mixed cherry tomatoes, sliced into rounds
½ english cucumber, diced into squares
½ medium red onion, diced
¼ cup Udo’s Oil 3·6·9 Blend
2-3 tablespoons apple cider (or red wine) vinegar
Sea salt and freshly ground pepper to taste
- In a small bowl or cup using a whisk or fork, whisk Udo’s Oil, the apple cider vinegar, and salt and pepper. Set aside;
- Place the tomato, cucumber, and onion in a medium bowl. Cover with the dressing and toss. Adjust salt and pepper to taste;
- Transfer to individual bowls and serve immediately;
- Remaining salad can be stored in the fridge for a few days. Remaining dressing and juice can be stored in the fridge and reused as a dressing.