Cucumber Tomato Salad Lemon (Printer-Friendly)

Crisp cucumbers and tomatoes shine with fresh herbs and a zesty lemon vinaigrette for a vibrant, easy salad.

# What You’ll Need to Cook:

→ Salad

01 - 1 large English cucumber, thinly sliced into half-moons
02 - 250 g cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 30 g fresh cilantro, chopped
05 - 50 g microgreens or baby salad greens

→ Vinaigrette

06 - 2 tablespoons freshly squeezed lemon juice
07 - 2 tablespoons extra virgin olive oil
08 - 0.5 teaspoon fine sea salt, or to taste
09 - 0.25 teaspoon freshly ground black pepper, or to taste

# Steps to Prepare:

01 - In the bottom of a large salad bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper until well combined.
02 - Add the sliced cucumber, halved cherry tomatoes, red onion, chopped cilantro, and microgreens to the bowl with the dressing.
03 - Gently toss all ingredients until evenly coated with the vinaigrette. Serve immediately as a refreshing side or light main dish.

# Extra Cooking Tips:

01 - For a milder onion flavor, soak sliced red onion in cold water for several minutes before using.
02 - Enhance the salad with extras like bell peppers, radishes, grated carrots, or crumbled cheese if desired.
03 - Dress the salad just before serving for optimal texture.
04 - Store leftover salad undressed in an airtight container in the refrigerator for up to 24 hours.

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