ENSALADA DE PEPINO Y TOMATE (CUCUMBER TOMATO SALAD)
This ensalada de pepino y tomate is one of the easiest salads you’ll ever make. I prepare it several times a week for my family. Aside from being nutritious, it’s also beautiful when plated!
Equipment
Ingredients
- 4 Persian cucumbers or 1 English or regular cucumber
- 12 ounces cherry tomatoes or your favorite tomato variety
- ⅛ red onion
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar white or apple cider vinegar also work
- Maldon Sea Salt to taste
- pepper to taste
Instructions
- Prepare ingredients. Cut cucumbers into thin rounds. Cut cherry tomatoes in half, or slice into half moons if using larger tomatoes. Cut red onion into very thin slices.
- Add olive oil and vinegar. Arrange cucumber, tomato, and optional onion in a pretty bowl or plate. Dress salad with olive oil, vinegar, salt, and optional pepper just before serving. PRO TIP: Adding salt too early can result in a soggy salad.
- Serve and enjoy. Mix and serve immediately.
A Note from Lola
TIPS, TRICKS, AND SUBSTITUTIONS
- You can use any type of cucumber or tomato (or a mix of different ones) in this recipe and it’ll still be delicious. If you’re using regular cucumbers, I recommend peeling them because they have thicker skin than Persian and English cucumbers.
- I like using good salt in a salad that’s this simple. Maldon Sea Salt or Diamond Kosher Salt go-to salts for most recipes. Maldon Sea Salt is a great seasoning salt and I like Diamond Kosher salt for cooking.
HOW TO STORE
- This recipe is best enjoyed immediately, therefore I recommend just making as much as you'll eat because it gets soggy when stored.
Nutrition
Calories: 119kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 11mgPotassium: 276mgFiber: 1gSugar: 3gVitamin A: 475IUVitamin C: 21mgCalcium: 20mgIron: 1mg
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