Equipment
* optional
Ingredients
Vegetables
- 350 g persian cucumbers, small dice (0.5cm)
- 350 g vine-ripened tomatoes, seeded and small dice (0.5cm)
- 60 g red onion, fine brunoise
Herbs & Dressing
- 15 g fresh parsley, finely chopped
- 5 g fresh mint, chiffonade
- 30 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil, high quality
- 4 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the finely diced red onion in a small bowl of ice water. Let it soak for 10 minutes. This removes the harsh sulfurous bite and crisps the texture.
While onions soak, dice the cucumbers and tomatoes into uniform 0.5cm cubes. For the tomatoes, remove the watery seeds before dicing to prevent a soggy salad.
Drain the onions thoroughly and pat dry. Combine cucumbers, tomatoes, onions, chopped parsley, and mint in a large mixing bowl.
Add the lemon juice, salt, and black pepper. Toss well to combine. Finally, drizzle with olive oil and toss gently once more to coat the vegetables.
Serve immediately for maximum crunch, or let rest for 15 minutes to allow flavors to meld (note: liquid will pool at the bottom).
Chef's Notes
- Uniformity is key: Take the time to cut all vegetables to the exact same size (small dice) for the perfect mouthfeel.
- Persian or English cucumbers are superior here as they have thinner skins and fewer seeds than standard slicing cucumbers.
- If preparing ahead for a party, combine all chopped vegetables in a bowl but do not add the dressing (lemon, salt, oil) until the very last minute.
- The soaking of the red onion is a professional technique that transforms the ingredient from aggressive to pleasantly crisp and mild.
Storage
Refrigerator: 1 day — Texture degrades quickly; best consumed fresh. Drain excess liquid before serving leftovers.
