Saffron Mosaic · Starters

Cucumber, Tomato & Green Olive Salad

Name: Cucumber, Tomato & Green Olive Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g Cucumber; 350 g Tomato; 40 g Red onion; 60 g Pitted green olives; 12 g Parsley; 0.5 whole Lemon; 1.5 tbsp Olive oil; 0.25 tsp Ground cumin; 0.25 tsp Salt; 0.13 tsp Black pepper

A finely chopped salad with crisp cucumber, ripe tomato, green olives and parsley, dressed simply with lemon and olive oil.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cucumber300 g
Tomato350 g
Red onion40 g
Pitted green olives60 g
Parsley12 g
Lemon0.5 whole
Olive oil1.5 tbsp
Ground cumin0.25 tsp
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the listed ingredients; check olive and spice labels.

Method

Cut a small dice

Wash the cucumber and tomatoes. Halve the cucumber lengthwise and scrape out any watery seed core with a teaspoon. Cut the cucumber and tomatoes into roughly 1 cm dice. Put the tomatoes in a sieve over a bowl for 5 minutes while you prepare the other ingredients; discard the watery runoff.

Prepare the savoury accents

Finely dice the red onion and chop the parsley. Drain the olives, check for any stray pits and slice into rings. Combine these with the cucumber and drained tomatoes in a serving bowl.

Dress just before serving

Whisk the juice from the half lemon with the oil, cumin, salt and pepper. Pour over the salad and fold gently to coat. Divide among four small bowls and serve straight away. If preparing ahead, refrigerate the chopped vegetables and dressing separately and combine at the table.

Removing the wet cucumber core keeps the dressing bright rather than diluted.

Ratings & comments

Loading reviews…