Cucumber, Tomatoes & Red Onion Salad Recipe / Salad Recipe
Cucumber Tomatoes Red Onion Salad
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Labor Day is our last summer holiday and this cucumber, tomatoes and red onion salad will pair perfectly with Bar-B-Que, fish, steak, or pork. In this video, I will also show you how to make a dressing for this delicious salad.
This is a very simple and inexpensive recipe to make and your family and friends will enjoy it.
Try the recipe and tell me your results.
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OLD SCHOOL TOMATO ????,CUCUMBER AND RED ONION ???? SALAD (CANNED) GREAT REFRESHING SALAD
This is a cool refreshing salad
I usually make this in the spring time or summer time when vegetables are more flavorful
RECIPE
2 large cucumber peeled, and sliced
2 cups large diced tomatoes
1 large red onion sliced
1 tablespoon fresh dill chopped
1 cup olive oil /vegetable oil blend
1/4 cup granulated sugar
1/2 cup vinegar ( your choice)
Salt and pepper to taste
Add all veggies to large bowl
I whisk oil ,salt and pepper .sugar and vinegar and add to veg
Mix together and season with salt and pepper
place in jars and cover with liquid dressing
place in fridge
go for a few weeks(if it last that long)
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Cucumber, Tomato and Onion Salad
Hi Guys, today I’ll show you how to make a Cucumber, Tomato and Onion salad. I had a similar salad at a Middle Eastern Restaurant and couldn’t wait to recreate it at home. It’s an extremely simple salad but it’s so tasty. It’s one of those salads that you want to keep eating. I’ll put all the ingredients in the description below.
Ingredients:
2 seedless cucumbers
3 ripe tomatoes
¼ cup or more fresh lemon juice
2 cups romaine lettuce
¼ of a medium red onion
1 tsp dried mint leaves
½ tsp salt
½ tsp sugar
¼ tsp ground black pepper
2 tablespoons olive oil
We’ll need 2 seedless cucumbers, these are the variety without the large seeds found in regular cucumbers. You can substitute the small persian cucumbers for these large ones. A few ripe tomatoes, fresh lemons, a quarter of a medium onion, you don’t want too much onion, it’ll overwhelm the salad. Romaine lettuce, a small bunch. Dried mint leaves, now if you can’t find this you can use fresh mint leaves or even some fresh flat leaf parsley. A lot of middle eastern salads contain fresh parsley, so you can definitely add the parsley even in addition to the dried or fresh mint. I want to keep it exactly like the restaurant version so I’m adding only the dried mint. Get a big bowl. Trim the ends of the cucumber. Cut it in half and half again. You want everything in small pieces for this salad. I’ll cut this into three pieces. Line them up and cut into small pieces. Chop up the onion. Cut three lemons in half so we can juice them later. Cut three tomatoes in half. I always keep a bowl to put the waste in, it’s much easier for cleanup. We want to get all the juice and seeds out of the tomatoes for this salad. Look at how much liquid comes out of the tomatoes, you don’t want that in this type of salad. Now cut the tomatoes into small pieces. So we have the cucumbers, tomatoes and onion in the bowl. Let’s work on the lettuce. These are washed and dried leaves of romaine. Put them on top of each other to form a neat pile. Trim off the hard ends. The lettuce should be in small pieces as well. Cut straight down the middle and slice. If the leaves are larger, cut into three pieces. This is a delicate salad, not one with big torn up leaves. This is about 2 cups of lettuce. If you don’t have a juicer, put a large strainer over a bowl and squeeze the lemons. We’ll need about a ¼ cup of lemon juice. I always squeeze a little extra just in case. Take 1 tsp of the dried mint and crush it in your palms right over the bowl. Add ½ tsp salt, lemon juice and 2 tblsps of olive oil. Add ¼ tsp ground black pepper and ½ tsp sugar to balance out the lemon juice. Mix this really well. Taste and adjust the seasonings if you like. I eat this salad right away. You can also let it sit for 30 minutes and the flavors will get even deeper. If you let it sit, there will be more liquid in the bowl since we’ve added salt and it draws water out of the vegetables.
Since I’ve added lettuce, this salad won’t be great to keep in the fridge, the lettuce will wilt and get soggy the next day. If you want to make this salad ahead of time, add the lettuce right before you want to serve it so it stays crunchy. The cucumber, onion and tomato will be fine in the fridge for a day or two. When I had this salad at the restaurant, there was only a little bit of liquid in it. They probably add the dressing to the vegetables just before serving so you can also do that. Prep the bowl of vegetables ahead of time and pour the dressing on when you’re ready to eat. This is a perfect salad for the warmer weather. It makes a great side to any grilled meat or fish. The lemon juice is so bright, fresh and makes this salad addictive. It’s extremely healthy, so you can eat as much as you want. Try this simple salad and let me know how you like it. Subscribe and I’ll see you next time. Thanks for watching :)
How to Make Marinated Cucumber, Onion, and Tomato Salad | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make a marinated cucumber, onion, and tomato salad. This recipe involves tossing the sliced vegetables in a homemade dressing that’s made from white vinegar, olive oil, salt, pepper, and sugar mixed together. The salad gets juicier and better with age, so make sure to let it marinate in the fridge for a few hours. It’s bursting with flavor and is the perfect side for any cookout or summer party!
#Allrecipes #Recipe #Food #Salad #Veggies #Homemade
Read the article and get the recipe here:
0:00 Introduction
0:08 Making the Dressing
0:42 Slicing the Veggies
1:41 Marinating the Salad
2:20 The Perfect Bite
3:16 Outtakes
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How to Make Marinated Cucumber, Onion, and Tomato Salad | Get Cookin' | Allrecipes.com