Though summer has technically come to an end, grilling season definitely has not. And I can’t say that I’m mad about it! Just about anything tastes better when cooked on the grill. Gathering for an al fresco get together or poolside BBQ with friends is a classic summer pastime in many parts of the world. Besides having great wine and cocktails, serving tasty side dishes is crucial to a successful summer grill out. Enter the herby cucumber and tomato salad.
If Greek salad and tabouleh had a summer love child, this salad would be it. My friend’s mom once told me my quinoa tabouleh salad was “dancing on her palate.” I think this herby cucumber and tomato salad would be doing the electric slide! This salad is best in summer when juicy tomatoes are in season and temperatures are hot because it is SO refreshing. Packed with a ton of fresh parsley, fresh mint, lemon juice, lime juice, and cooling cucumber, you’ll feel refreshed with each and every bite. Serve this herby cucumber and tomato salad alongside grilled meats like these spiced chicken kebabs or in a Mediterranean style bowl or pita. Don’t forget the tzatziki, too!
This salad pairs especially well with a chilled Grenache rosé or glass of Sauvignon Blanc because of the fresh green herbs and citrus. Recipe below and if you give her a whirl, I’d love to hear your thoughts in the comments below. Enjoy!
This salad is packed with flavor from fresh herbs, citrus, and juicy tomatoes. The perfect salad to serve alongside grilled meats and so much more!
- 1 hothouse cucumber
- 4 medium sized campari tomatoes (or 2 vine ripened tomatoes)
- 1 bunch curly-leaf parsley
- 2 tbsp fresh mint, chopped
- 2 tbsp chopped red onion
- juice of one lemon
- juice of one lime
- 1/4 cup olive oil
- 1/8 tsp cumin
- pinch of salt
- pinch of pepper
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Wash all of the vegetables and herbs.
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Partially peel the skin from the cucumber. Quarter the cucumber lengthwise and remove the seeds. Cut each quarter in half lengthwise and dice the cucumber into small pieces.
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Eighth the tomatoes. Remove the seeds and dice into small pieces.
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Finely chop the curly-leaf parsley and mint.
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Combine the vegetables and herbs in a medium sized serving bowl. Add the lemon juice, lime juice, olive oil, cumin, salt, and pepper. Stir and cover the bowl with plastic wrap. Place the salad in the refrigerator for 15 minutes to allow the flavors to combine. Serve cold.
