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Cheryls Refreshing Cucumber Tomato Salsa – vegetarian recipe
Stav Kogan

Cheryl's Refreshing Cucumber Tomato Salsa

A simple, vibrant salsa from a dear friend, Cheryl Castle. This incredibly refreshing dish combines fresh tomatoes, crisp cucumber, and a bright lemon-herb dressing. It's the perfect taste of summer in a bowl, best served chilled with tortilla chips.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 70
Ingredients Method Nutrition

Ingredients
  

  • Some of the best recipes are the ones shared between friends, and this one is a true gem from my dear friend, Cheryl Castle. I first tried this incredibly refreshing salsa at her home, where she served it alongside a creamy Hummus Spread with warm pita bread. The combination was absolutely divine! Cheryl's secret is to serve it just after it's had a short time to chill, allowing all those bright, fresh flavors to meld together perfectly without losing their crispness. It's a simple, vibrant dish that tastes like summer in a bowl.
  • ¼ cup (60 ml) (2 fl oz) freshly squeezed lemon juice
  • 2 tbsp (30 ml) olive oil
  • ½ tsp (2.5 g) (0.09 oz) salt
  • ¼ tsp (0.5 g) (0.02 oz) freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 cups (800 g) seeded, chopped tomatoes
  • 2 cups (300 g) seeded, chopped cucumber
  • ⅓ cup (20 g) (0.71 oz) loosely packed thinly sliced green onion tops
  • ¼ cup (15 g) (0.53 oz) loosely packed chopped fresh parsley
  • 1 tbsp (4 g) chopped fresh cilantro
  • Tortilla chips, for serving
  • For the best texture, use firm, ripe tomatoes like Roma or vine-ripened varieties. English or Persian cucumbers are ideal as they have fewer seeds and thinner skin.
  • For a spicy kick, add one finely minced jalapeño (seeds removed for less heat) or a pinch of red pepper flakes along with the other vegetables.
  • Transform this salsa into a light lunch by adding a can of rinsed chickpeas or black beans. It's also a fantastic fresh topping for grilled tofu or veggie burgers.

Method
 

  1. In a medium bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and freshly ground black pepper to create the dressing.
  2. Add the minced garlic, chopped tomatoes, chopped cucumber, green onion tops, fresh parsley, and cilantro to the bowl.
  3. Gently toss all the together until everything is well combined and coated in the dressing.
  4. Cover the bowl and chill in the refrigerator for at least 20 minutes to allow the flavors to meld.
  5. Serve chilled with your favorite tortilla chips.
  6. While best enjoyed the day it's made, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the vegetables will release more water and soften over time.

Nutrition

Calories: 70kcalCarbohydrates: 8gProtein: 1gFat: 4g

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