Tomato And Cucumber Salad With Lemon Recipe

Name: Tomato and Cucumber Salad with Lemon
Prep time: 10 min
Ingredients: 3 Tomatoes (ripe, chopped into wedges); 1 Cucumber (halved lengthways and sliced); ½ Red onion (thinly sliced); 1 Lemon (juiced); 3 tsp Sea salt; ½ tsp Black pepper (freshly ground); 2 tbsp Fresh parsley (chopped); 2 tbsp Fresh mint (chopped)

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Fresh Salads Work with Grilled Meats

When grilled meats are rich and spiced, a fresh salad brings contrast. I love the crispness of cucumber and the juiciness of ripe tomatoes, sharpened with lemon juice. It’s a side dish that feels quick, light, and refreshing, and it never overwhelms the koftas.

I first made this salad on a hot summer’s day when I wanted something cooling to go alongside grilled meat, and it’s become a regular ever since. For more ideas on pairing koftas with sides, sauces, and cooking techniques, I’ve gathered everything in my complete African lamb koftas guide.

The Simplicity of Tomato and Cucumber Salad

This salad is all about freshness. Tomatoes bring sweetness and acidity, cucumbers offer crunch, and lemon juice ties everything together. Olive oil adds richness while herbs make the dish fragrant. It’s the kind of side that comes together in minutes but adds brightness to the whole plate. If you enjoy simple sides like this, my grilled aubergine with garlic oil is another light but flavourful pairing for koftas.

Ingredients for Tomato and Cucumber Salad with Lemon

3 large ripe tomatoes, chopped into wedges
1 cucumber, halved lengthways and sliced
½ red onion, thinly sliced
Juice of 1 lemon
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped

How to Make Tomato and Cucumber Salad with Lemon

Place tomatoes, cucumber, and onion in a large bowl. In a small jug, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat. Scatter parsley and mint over the top and serve immediately with lamb koftas.

Cooking Technique Explained: Dressing Fresh Vegetables

The trick with fresh salads is timing. Add the dressing just before serving so the vegetables stay crisp. Salt draws out moisture from tomatoes and cucumber, which makes the salad watery if left too long. Always taste the dressing and adjust acidity with more lemon juice if needed. For a cooked alternative, see my couscous salad with roasted vegetables.

What to Serve with the Salad

This salad pairs beautifully with apricot glazed koftas as the freshness balances the sweetness. It also works with spiced koftas with harissa to temper the heat. Add warm pita with za’atar for a complete plate.

Wine and Beer Pairings

The brightness of this salad calls for crisp wines. A dry Rosé brings fruit and acidity that mirror the tomatoes, while a Sauvignon Blanc works beautifully with the herbs.

For beer, a citrusy wheat beer highlights the lemon dressing, while a light lager keeps the pairing refreshing.

FAQs about Tomato and Cucumber Salad with Lemon

Can I make this salad ahead of time?

It’s best fresh, but you can chop the vegetables ahead and dress them just before serving.

What other herbs can I use?

Coriander or dill both work well. For a herby lamb dish, try my mint and coriander koftas.

Can I add cheese to the salad?

Yes, crumbled feta adds richness and saltiness.

How do I stop cucumbers from watering down the salad?

Deseed them before slicing or salt lightly, then pat dry.

Tips for Success

Choose ripe tomatoes for sweetness and crisp cucumbers for texture. Don’t overdress — just enough oil and lemon to coat the vegetables is perfect. Always taste and adjust seasoning before serving.

Storage and Reheating Tomato and Cucumber Salad

This salad is best eaten fresh. Leftovers can be kept in the fridge for 1 day, but the vegetables soften and release water. It’s not suitable for reheating.