Recipe for Castilian-Style Cucumber and Tomato Salad | Almanac.com

Castilian-Style Cucumber and Tomato Salad

Photo Credit
Catherine Boeckmann
The Editors
4 (3-ounce) servings
Print Friendly and PDF

This quick and easy summer salad celebrates the fresh taste of the harvest! This refreshing side dish is perfect for a light lunch or served alongside a grilled protein and is made with cucumbers, cherry tomatoes, and red onion. It’s studded with flavor thanks to the addition of green olives, minced garlic, and fresh herbs—many of which you may already be growing in your garden. 

The recipe is courtesy of Daniel Chong-Jimenez, former executive chef of The Spa at Norwich Inn in Norwich, Connecticut.

Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

1/2 English cucumber, peeled, seeded, and sliced
1/2 small red onion, cut into thin strips
1 cup cherry tomatoes, cut into halves
1/2 cup chopped fresh parsley
1/4 cup sliced green olives
2 small garlic cloves, minced
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: arugula leaves
  1. Stir together the first ten ingredients. 
  2. Cover and chill. Garnish with fresh arugula prior to serving, if desired.
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs