Marinated Tomato, Cucumber and Cilantro Salad
This fresh chopped tomato and cucumber salad is tossed with plenty of cilantro and a bright lemon-garlic marinade. Letting the vegetables sit in the dressing for a short time brings all the flavours together while keeping the cucumbers crisp and refreshing.
Equipment
- Large mixing bowl
- Small bowl or glass jar for the dressing
- Whisk or fork
- Sharp kitchen knife
- Cutting board
- Measuring cups and spoons
- Salad servers or large spoon
- Airtight storage container, optional
Ingredients
For the Salad
- 4 tomatoes medium ripe, diced
- 1 English cucumber large and diced
- ½ sweet onion or red onion, small and finely chopped
- 1 bunch cilantro packed cup chopped fresh
- 2 tablespoons parsley chopped fresh optional
- ¼ cup toasted pine nuts or sunflower seeds, optional
Marinated Lemon-Garlic Dressing
- ¼ cup olive oil extra-virgin
- 3 tablespoons lemon juice fresh
- 1 tablespoon red wine vinegar
- 1 garlic clove small and finely minced or grated
- 1 teaspoon honey or maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon salt plus more as needed
- ¼ teaspoon freshly ground black pepper
- 1 Pinch red pepper flakes optional
Instructions
Prepare the vegetables.
- Add the diced tomatoes, cucumber, onion, chopped cilantro and parsley to a large bowl.
Make the marinated dressing.
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, garlic, honey, cumin, salt, black pepper and red pepper flakes.
Dress the salad.
- Pour the dressing over the chopped vegetables and gently toss until everything is evenly coated.
Let it marinate.
- Cover and refrigerate the salad for 20 to 30 minutes. This gives the tomatoes and cucumbers time to absorb the lemony cilantro dressing without becoming too soft.
Finish and serve.
- Toss the salad again, taste and add more salt, lemon juice or black pepper as needed. Sprinkle with toasted pine nuts or sunflower seeds just before serving, if using.
For the best marinated tomato, cucumber and cilantro salad, let the chopped vegetables sit in the lemon-garlic dressing for 20 to 30 minutes before serving. This gives the tomatoes and cucumber time to soak up the fresh citrus flavour without becoming too soft. Give the salad one final toss before serving, and add any toasted nuts or seeds at the very end so they stay crunchy.
Notes
- Use ripe but firm tomatoes so the marinated tomato cucumber cilantro salad stays fresh and does not become too watery.
- An English cucumber works especially well because the skin is thin and the seeds are small. No peeling needed.
- Cut the tomatoes and cucumber into similar-sized pieces. It makes the salad easier to serve and gives every bite a good mix of vegetables.
- Fresh cilantro is a key flavour in this recipe. Chop both the leaves and tender stems for the best flavour.
- Let the lemon-garlic dressing sit for about 5 minutes before adding it to the salad. The garlic, cumin and red pepper flakes blend into the oil nicely.
- Marinate the salad for 20 to 30 minutes. Any longer and the cucumber may start to lose some of its crisp texture.
- Tomatoes naturally release juice as they sit, so the dressing may look thinner after marinating. That is normal and actually adds more flavour.
- Taste the salad again just before serving. A little extra salt, lemon juice or black pepper may be needed once the vegetables release their juices.
- Add toasted pine nuts, sunflower seeds or other crunchy toppings right before serving so they stay crisp.
- This easy marinated cucumber tomato salad is best served the same day, although leftovers can be refrigerated for up to 2 days.
- The recipe makes about 6 side-dish servings and pairs well with grilled chicken, fish, kebabs, burgers or rice dishes.
- For a slightly different flavour, replace the lemon juice with lime juice or add crumbled feta just before serving.
Tried this recipe?Let us know how it was!