An Accidental Salad
This incredibly easy, healthy cucumber-onion-tomato salad came about one time when I was casting about the refrigerator trying to decide what I could possibly throw together for a vegetable. (Back-story: I made a New Year’s resolution last year that I’d serve vegetables with dinner in an effort to get the Frank family to eat more healthfully in 2016 [more on that here]). I had only a cucumber and a tomato in the refrigerator—no lettuce. Rooting through the pantry turned up a red onion.
And there it was: I decided to thinly slice the onion and toss it with chunks of cucumber and tomato in a light vinaigrette dressing and called it salad.
I now make cucumber-onion-tomato salad (cumbersome name, I know, but…?) on purpose all the time. I especially like to serve it with spicy dishes like curries or Jerk Chicken: the salad is cool and also acts as a nice palate cleanser. It’s a similar concept to the raitas served in Indian cuisine.
In the recipe below, the dressing will make way more than you need. This is the Flipped-Out Food MO: make large quantities of stuff so you have it on-hand later for busy times. I store extra dressing in a jar so that all I have to do is give it a shake before putting it on my salad.
Be sure to check out the recipes that pair well with this salad (below). Enjoy!
- For the salad:
- 1 cup English cucumber, thickly sliced ~1/4" into half-rings
- 1 cup Roma tomatoes, cut into thick chunks
- 1 cup of red onion, thinly sliced into half rings
- For the dressing:
- ¾ cup canola or grapeseed oil
- ¼ cup red wine vinegar
- 1 tbsp. Dijon mustard
- Salt & freshly ground black pepper to taste
- Optional: fresh or dried herbs
- Add the ingredients for the dressing to a jar with a tight-fitting lid and shake.
- Combine ingredients for the salad in a bowl. Toss with about ⅓ of the dressing.
Pairs well with these spicy dishes:
|Jerk Chicken made with my Angry Jerk Sauce|
|Thai Green Curry|
|Pork Salsa Verde|