4 Ingredient Tomato, Cucumber & Onion Salad

Recipe by SarasotaCook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4-6
YIELD: 4-6 Salads
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups heirloom tomatoes, lightly seeded and rough chopped (I like to use a combination of heirlooms, purple, orange, red, yellow, whatever looks best)
  • 1
    large sweet onion, cut in quarters and thin sliced (I use a FL sweet, but you want a sweet onion)
  • 2
    English seedless cucumbers (cut lengthwise in half, and then again in half, and then seed and then thin slice)
  • 13
    cup seasoned rice vinegar, there are many other brands available (Nakano Seasoned Basil & Oregano)
  • 12
    cup crouton, crushed and broken up (Garlic cheese, or plain garlic)
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DIRECTIONS

  • Salad -- The tomatoes should be lightly seeded and then rough chopped then added to a medium size bowl. Add the cucumbers, onion and toss lightly. Add the Nakano Rice vinegar, salt and pepper and toss lightly.
  • If you only have access to plain rice vinegar; 1/8 teaspoon dried oregano and dried basil can be added to 1/2 cup to plain rice wine vinegar to obtain the same flavor. But the Nakano is well worth purchasing even online. It can be used for so many dishes.
  • Croutons -- In a small baggie or ziplock bag, add the croutons. With a meat mallet, rolling pin, can, or just your hand, "crunch" up the croutons. Not to fine, just a rough texture.
  • Finishing -- Top the bowl with the croutons and lightly toss.
  • Serving -- I love to serve this on a lettuce leaf and a sprig of fresh basil for a elegant presentation. I usually serve a toasted baguette on the side. Or if it is just everyday, just serve it as is. It is a great simple salad!
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