Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

For wife Jan’s birthday, I am making carrot salad. Daughter Miriam is having trouble chewing and eating carrots might be a bit hard for her. I decided to make a tomato and cucumber salad with tender greens just for her.

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

Warning!: I bought my mesclun from the farmer’s market. While I have bought these tender greens many times from this particular farmer, today there was a toxic thistle in the mix—a strong laxative. Two of the party spent a bad night after having only bitten—but not swallowing—bits of the weed. Carefully check non-commercial salad mixes for weeds that should not be there.

Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

Ingredients

Dressing

2 Tbs. lemon juice
1 Tbs. honey, local preferred
½ tsp. dill, dried
¼ tsp. black pepper
¼ tsp. Kosher salt

3-5 beefsteak tomatoes, seeded
3 Persian cucumbers
½ medium red onion, sliced thin

6 oz. mesclun, mixed baby greens

Directions

1. Mix the dressing in a small bowl and let stand for 10-15 minutes to meld.

2. Slice the tomatoes and cucumbers into similar sized pieces and place in a mixing bowl.

Tip: Sometimes I like to roll-cut the cucumbers. Take a diagonal slice from the cucumber and then roll it a quarter turn. Take a second diagonal cut. The cucumber piece will be wedge-shaped on one side and rounded on the other. This is a more interesting shape that simple round or half moon slices. Continue rolling and cutting until done.

3. Add the sliced onions and dressing to the bowl and mix well.

Tip: Let the vegetables stand for 20-40 minutes to briefly marinate, tossing occasionally to distribute the dressing.

4. Wash the mesclun and place the greens in the bottom of a serving bowl

5. Pour the cucumber/tomato mix on top of the greens.

Tip: I prefer to use the greens as a bed for the other ingredients, so I do not toss the marinated vegetables with the greens.

6. Serve at room temperature.

1 Comment

Filed under Salads, Side Dishes, Vegan, Vegetarian

One response to “Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette

  1. Pingback: Karl’s Barbecued Big Plate Chicken (Da Pan Ji) | Jabberwocky Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.