Equipment Needed
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Serving spoon or tongs
Step-by-Step Instructions
When I start, I always prep the vegetables first. I slice the cucumbers into even rounds, not too thin so they stay crunchy, and cut the tomatoes carefully to keep their juices intact. The red onion gets sliced as thin as I can manage, because thick onion slices can overpower the salad. As everything lands in the bowl, the colors alone already make it feel like something special.
Next, I drizzle the olive oil over the vegetables, followed by the lemon juice or vinegar. I’ve learned not to pour everything at once—going slowly helps avoid overdressing. I sprinkle in the salt and freshly ground black pepper, then gently toss everything with a light hand. You want the vegetables coated, not crushed, and I always remind myself that gentler mixing keeps the tomatoes from breaking down too fast.
Once mixed, I taste the salad immediately. This is the step where I usually adjust the seasoning, because tomatoes vary so much in sweetness and acidity. Sometimes I add a pinch more salt; other times, an extra squeeze of lemon makes all the difference. Trust me, tasting at this point saves you from a flat or unbalanced salad later.
Finally, if I’m using parsley or cilantro, I sprinkle it on just before serving. I’ve tried mixing it in earlier, but adding it last keeps the herbs vibrant and fragrant. I let the salad sit for about five minutes before serving so the flavors can mingle, but not longer—this salad shines when it’s fresh and crisp. (See the next page below to continue…)