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Cucumber, Tomato and Red Onion Salad

Yield: 4 to 6 servings.

BYOC: Feel free to add some nice salty feta cheese to this dish to make a nice light lunch.  You will be eating this salad all summer long and dreaming of it all winter. You can also chop all the parts the night before so when it comes time to serve all you have to do is mix it together.

Ingredients

  • 1/4 small red onion, cut into thin slices
  • 1/2 seedless cucumber, cut into 1/3-inch dice
  • 1 pounds vine ripe tomatoes or roma, cut into 1/3-inch dice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup basil infused olive oil
  • kosher salt and freshly cracked black pepper to taste

Method

  1. In a small bowl soak onion slices in icy cold water for 15 minutes. Remove from water and pat dry.  In a large bowl add onion, cucumber, tomatoes and toss to combine. 
  2. In a small bowl whisk together lemon juice, olive oil and salt and pepper to taste.  Pour over salad and serve immediately.