Crisp Lettuce Tomato And Cucumber Salad
This fast and refreshing side dish features a smart built-in vinaigrette that guarantees perfectly snappy greens and juicy garden flavor in just 15 minutes.
Equipment
- Salad spinner
- Salad bowl
- Chef’s knife
Ingredients
- 1 bunch romaine lettuce or any other lettuce
- 2 large cucumbers
- 1 cup cherry tomatoes or 2-3 large tomatoes
- 2 Tablespoons extra virgin olive oil
- 2-3 sprigs fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Wash and Prep the Vegetables
- Rinse the cucumbers, tomatoes, romaine lettuce, and fresh dill well under cool water, then dry everything thoroughly. If your cucumbers have a thick or waxy skin, peel them first to keep the texture clean and pleasant.
- Cut the cucumbers into rounds or half-rounds. Chop the lettuce into bite-size pieces and finely chop the dill so it spreads evenly through the salad instead of clumping.
Build the Tomato-Juice Vinaigrette
- Slice the cherry tomatoes in half (or chop large tomatoes into small pieces) and place them in your salad bowl first. Sprinkle in the 1/4 teaspoon of salt and add a splash of red wine vinegar, then let the tomatoes sit for 5 minutes so they soften and release their natural juices.
- By the end of the 5 minutes, you should notice a glossy liquid collecting at the bottom of the bowl. This is the flavorful base of your vinaigrette.
Toss and Serve
- Add the sliced cucumbers, chopped lettuce, and dill to the bowl with the tomatoes. Finish with the 1/4 teaspoon of black pepper and 2 Tablespoons of extra virgin olive oil. Toss well until the tomato juices, vinegar, and oil lightly coat all the vegetables. Serve immediately for maximum crunch, or chill for 1 hour if you prefer it extra cold.
Notes
Preparation Tip: Dry your lettuce extremely well before chopping. A salad spinner is highly recommended because wet leaves will repel the dressing and result in a watered-down flavor.
Make-Ahead Tip: If you want to prepare this in advance, store the chopped lettuce and dill separately from the cucumbers and tomatoes. Do not add the salt, vinegar, or olive oil until right before serving to prevent a soggy salad.
Ingredient Tip: Using cherry or heirloom tomatoes yields the best flavor. If standard cucumbers have a thick or waxy skin, peel them; however, Persian cucumbers can remain unpeeled for extra crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.