Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

This Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing is so refreshing and easy to make. 

The salad consists of English cucumbers, fresh Campari tomatoes, red onion, and parsley..  all simple and fresh ingredients. 

The dressing is simply fresh lemon juice, olive oil, salt and pepper, and minced garlic, and can be made at the same time as the salad. 

The key to this salad's deliciousness is fresh, ripe tomatoes. The first time I made this salad, I found mine at a farmer's market in the middle of the summer. The tomatoes were amazing. 

If your grocery store carries heirloom tomatoes, definitely use those if you can find them. 

Otherwise, during other times of the year, or if you are limited to your local grocery store, my favorite tomatoes to use are Campari. They are juicy, sweet, and flavorful. Plus, they lack the mealiness of regular supermarket tomatoes. 

If you can't find good full-sized tomatoes, you can make this salad with grape or cherry tomatoes, which seem to be delicious and juicy year round. They have been my go-to tomatoes in a pinch because they are so reliable. 

Another trick for bringing out the most from grocery store tomatoes is to slice them, sprinkle them with salt, and let them drain for about an hour in a mesh sieve to concentrate the flavors. 

Along with the tomatoes, this salad includes English cucumber, thinly sliced red onion, fresh parsley, and sliced kalamata olives. 

While the recipe calls for unpeeled cucumber, you can peel it if you prefer, however, English cucumber is pretty mild. 

What brings out the flavor of the fresh ingredients is the latholemono dressing, which consists of olive oil, fresh lemon juice, salt and pepper, and minced garlic. 

Emulsify the ingredients of the dressing and pour it over the salad and let everything marinade for about an hour at room temperature before serving. 

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing Recipe Variations: 

You could leave out the onions if you prefer. Another option is to slice and refrigerate the onions the day before to cut back on their pungentness. 

Another variation would be to lower the amount of tomatoes in the recipe for a more cucumber forward salad. 

Add some garlicky croutons to the mix while the salad is marinating for a panzanella-type salad. 

This post was first published in April, 2015. I participated in the one-year anniversary blog tour to celebrate the cookbook, It's All Greek to Me by Debbie Matenopoulos. This post is updated with new photos, instructions, and a printable recipe card. 

This week, the Sunday Funday group is celebrating "Eat the Rainbow" recipes. April 3rd is National Eat A Rainbow Day. 

"Eating the rainbow involves eating fruits and vegetables of different colors every day. Plants contain different pigments, or phytonutrients, which give them their color. Different-colored plants are linked to higher levels of specific nutrients and health benefits" (Healthline.com). 

Check out everyone's colorful dishes:

• Cereal and Milk Pancakes from Palatable Pastime
• Colourful Fruit Salad Pudding  from Sneha’s Recipe
• Crispy Rainbow Egg Rolls from Culinary Adventures with Camilla
• French Bean Watermelon Radish Salad from Food Lust People Love
• Moroccan Rainbow Carrot Salad from Mayuri’s Jikoni
• Naturally Dyed Rainbow Pasta  from Amy’s Cooking Adventures
• Rainbow Roasted Vegetables from A Day in the Life on the Farm
• Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing from Karen’s Kitchen Stories

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinInactive time: 1 HourTotal time: 1 H & 20 M

This Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing is so refreshing and easy to make.

Ingredients

For the Salad

• 1 seedless English cucumber, unpeeled, sliced into 1-inch chunks
• 8 to 10 ripe Campari tomatoes, sliced into wedges
• 1/3 large red onion, thinly sliced into half-moons
• 1 to 2 tablespoons finely chopped fresh Italian flat-leaf parsley or fresh dill
• 1/4 cup kalamata olives, sliced lengthwise
• 1/2 recipe Latholemono dressing
• Sea salt, to taste
• Freshly ground black pepper, to taste

Latholemono Dressing

• 6 tablespoons fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1 clove garlic, minced
• 1/2 cup extra virgin olive oil.

Instructions

To Make the Salad

1. Toss the cucumber, tomatoes, onion, parsley, and olives together in a large salad bowl.
2. Add theLatholemono dressing. Season with salt and pepper to taste and set aside to marinate at room temperature for up to 1 hour.

To Make the Dressing

1. Whisk together the ingredients until emulsified.

Nutrition Facts

Calories

267.09

Fat (grams)

27.21

Sat. Fat (grams)

3.77

Carbs (grams)

6.21

Fiber (grams)

0.71

Net carbs

5.52

Sugar (grams)

2.26

Protein (grams)

0.78

Sodium (milligrams)

343.82

Cholesterol (grams)

0.05

https://www.karenskitchenstories.com/2015/04/tomato-cucumber-and-red-onion-salad_23.html

Karen's Kitchen Stories

salads, tomatoes, cucumbers

Salad

Greek

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