Cucumber Tomato Salad Lemon

This cool and colorful cucumber tomato salad is my go to for summer picnics or anytime I need something vibrant and refreshing on the table. Fresh cilantro and microgreens give each bite a nutrient packed punch, while a tangy lemon vinaigrette ties everything together for a dish that tastes just as lively as it looks. Every time I make this salad it disappears fast, and friends ask me for the recipe every single time.

Every time I made this salad for my family they devour it and someone always comments on how bright and flavorful it is The first time I tried it with microgreens my daughter became an instant fan and now it is in our summer rotation

Ingredients

• Lemons: fresh lemon juice adds brightness and helps balance all the flavors Use fresh juice whenever possible for the best taste
• Olive Oil: choose good quality extra virgin olive oil for that smooth fruity finish
• Salt and Pepper: to season and bring out the flavors Adjust to your taste
• Cucumber: I love English cucumbers for their mild skin and crunch Slice thin and half for the best texture
• Tomatoes: cherry tomatoes cut in half give a burst of juicy sweetness Roma tomatoes are a good substitute if needed
• Onion: thinly sliced red onion brings a gentle bite to the salad For milder flavor soak it in cold water first
• Cilantro: chopped fresh cilantro for bright herbal notes If you are not a cilantro fan parsley or basil work especially well
• Microgreens: these offer a nutritious boost and an appealing texture Baby greens are a fine substitute Try to pick a fresh box without any signs of wilting or yellowing

Step-by-Step Instructions

Make the Dressing:

In the bottom of a large salad bowl whisk together lemon juice olive oil salt and pepper until it all comes together as a smooth dressing This simple vinaigrette will highlight every ingredient

Prep the Vegetables:

Slice the cucumbers into thin half moons and halve your tomatoes Slice the red onion as thin as possible Chop your cilantro and have microgreens or baby greens washed and ready

Combine Everything:

Add cucumbers tomatoes red onion cilantro and microgreens to the salad bowl with the dressing Gently toss everything so all the veggies are well coated

Taste and Adjust:

Give the salad a taste and tweak salt pepper or even a spritz more lemon if you like

Serve and Enjoy:

Serve right away for the crunchiest texture Add extra microgreens on top for a beautiful finish

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One thing I absolutely love about this salad is the microgreens They bring a peppery bite and boost the nutrition way above an average side dish Every time I toss them in it reminds me of picking fresh baby greens from my grandmother’s garden on warm summer mornings

Storage Tips

Cucumber tomato salad tastes best when served fresh right after tossing with the dressing If you want to make it ahead simply store the cut veggies and dressing separately in the fridge and mix them just before serving For up to 24 hours your prepped ingredients will stay crisp and flavorful any longer and the salad can get soggy

Ingredient Substitutions

If you do not have cilantro no worries Just use fresh parsley or basil for an herbal twist English cucumbers are my favorite for texture but Persian cucumbers work just as well If onions are too strong for your taste try using sliced green onions instead Feta or goat cheese are tasty creamy additions if you are looking for something different

Serving Suggestions

This salad pairs seamlessly with grilled steak kabobs roast chicken or your favorite barbecue mains You can also make it a meal by topping with grilled shrimp chickpeas tofu or even a hard boiled egg I like to serve it on top of rice for a cool grain bowl or on the side with pita for a Middle Eastern inspired plate

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A Little Background on Microgreens

Microgreens are harvested young for maximum flavor and nutrients These tiny shoots are actually denser in vitamins than their mature counterparts Originally popular with chefs for garnishing they are now in everyday home kitchens too Try greens like mustard arugula or radish for varied spice and color

Common Recipe Questions

→ Can I use different herbs instead of cilantro?

Yes, you can substitute parsley, basil, or even dill for cilantro, depending on your favorite flavors.

→ What type of cucumbers work best?

English cucumbers are recommended for their thin skin and mild flavor, but any variety works well if sliced thinly.

→ How can I make the onion flavor milder?

Soak sliced red onion in cold water for a few minutes or swap with green onion for a gentler taste.

→ Are microgreens necessary?

Microgreens add extra nutrition and color, but you can use baby greens or skip them entirely if preferred.

→ What proteins pair well with this salad?

Try grilled chicken, shrimp, steak, or vegetarian options like edamame or crumbled cheese for a heartier meal.

→ How should I store leftovers?

Keep salad and dressing separate in the fridge up to 24 hours. Toss together just before serving for best results.