Description
A no-cook Mediterranean salad combining juicy cherry tomatoes, crisp cucumbers, and a zesty chili-lime dressing for a refreshing summer lunch. Perfect for hot days, this light dish balances umami, acidity, and spice for vibrant flavor.
Ingredients
2 cups ripe cherry tomatoes, halved
2 medium English cucumbers, sliced and diced
1 small red onion, thinly sliced and soaked in ice water
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili flakes, shredded
Sea salt, to taste
Instructions
Wash cherry tomatoes and English cucumbers in cold running water. Pat dry with paper towels to maintain crispness
Trim cucumbers and dice into irregular pieces (1″ chunks)
Place cucumbers in a mesh strainer and gently press with your hand for 30 seconds
Shred chili flakes into a fine powder using the side of a spoon
Add freshly squeezed lime juice and ½ tsp sea salt to the chili powder
Mix tomatoes, cucumbers (after straining), and soaked red onion into the dressing until well-combined
Chill in the fridge for at least 20 minutes before serving
Notes
Use heirloom tomatoes for natural sweetness to balance acidity
Add microgreens as a garnish for an extra chlorophyll boost
Soaking the red onion in ice water reduces pungency and adds crispness
Sea salt can be substituted with kosher salt or any non-pork-based salt
For a spicier version, increase chili flakes quantity
- Prep Time: 10
- Method: No-cook
- Cuisine: Mediterranean