Tomato, cucumber, and onion salad
Description
Minimum effort — excellent result. This dish is a great opportunity to experiment with different oils or any other dressings to your taste. I used unrefined brown mustard oil. This oil doesn't have a strong aroma, but it's rich in vitamins and has a beautiful amber color—perfect for this recipe! You can try calcium-rich sesame oil or the foolproof option—nutritious extra virgin olive oil. The shape and cut of the vegetables don't matter; go with your personal preference. In summer, this vegetable salad can be wonderfully diversified and enriched with vitamins by adding fresh bell pepper or juicy radish. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Thoroughly rinse the herbs and vegetables and dry them.
- 2
Step 2
If the cucumber skin is too tough or bitter, you can peel it off. Also cut off the ends of the cucumbers, then slice the cucumbers into small pieces. Transfer to a salad bowl.
- 3
Step 3
Cut the tomatoes into slices and add them to the salad bowl with the cucumbers.
- 4
Step 4
Add any fresh herbs of your choice to the vegetables as well.
- 5
Step 5
Peel the onion and slice it thinly into half-rings or quarter-rings. Add to the salad bowl with the other ingredients. Season with salt and pepper to taste.
- 6
Step 6
The tomato, cucumber, and onion salad is ready. All that's left is to dress it. I used unrefined mustard oil, but you can use any other oil you prefer, or dress the salad with sour cream, plain yogurt, or mayonnaise, as you like.
- 7
Step 7
Mix well and serve the salad immediately.