- Prep
- 15 min
- Total time
- 15 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 115 kcal
Quick summary
“A vibrant and aromatic salad inspired by the freshness of the Middle East, combining juicy cherry tomatoes with an abundance of chopped fresh herbs and crunchy cucumber cubes. The citrus vinaigrette of olive oil and lemon ties the flavors together with lightness.”
What you need to know
- The generous proportion of fresh herbs acts as the leafy base of the salad, bringing intense herbaceous notes.
- Draining the chopped tomatoes prevents water accumulation at the bottom of the bowl, preserving the crunchy texture.
- The quick emulsion of extra virgin olive oil with fresh lemon juice distributes the seasoning homogeneously.
Ingredients
Main
- cups Cherry tomatoes (or mixed), roughly chopped
- cup Mix of fresh herbs (parsley, basil, mint, scallions), coarsely chopped
- unit Cucumber, diced small
- unit Red onion, thinly sliced
- tablespoons Good quality extra virgin olive oil
- tablespoon Fresh lemon juice
- clove Garlic, finely minced (optional)
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Wash and dry all vegetables and herbs carefully. This step is crucial to ensure the crispy texture and pure flavor of your salad. Tomatoes, cucumber, and onion must be impeccable before being chopped. Use a salad spinner for the herbs, if possible, to remove excess water. A dry surface is the base for a good seasoning.
- Chop the cherry tomatoes in half or quarters, depending on the size. Coarsely chop the fresh herbs, preserving their individual textures and aromas. The cucumber should be cut into small cubes and the red onion into thin slices. The consistency of the cuts will influence the harmony of each bite, creating a pleasant palate experience.
- In a large bowl, combine the chopped tomatoes, fresh herb mix, cubed cucumber, and sliced red onion. Ensure all ingredients are well distributed, allowing their vibrant colors to mix and create the visual 'mosaic' that gives this recipe its name. The beauty lies in the diversity and simplicity of the components.
- For the dressing, in a small bowl, mix the extra virgin olive oil, fresh lime juice, minced garlic (if using), sea salt, and freshly ground black pepper. Whisk well with a fork until the ingredients are emulsified. The professional technique here is to taste and adjust the seasoning of the sauce before adding it to the salad, ensuring the perfect balance of acidity and salinity.
- Pour the dressing over the salad ingredients in the large bowl. Mix delicately with two spoons or tongs, ensuring that all herbs and vegetables are evenly coated by the sauce. Serve immediately to enjoy the maximum freshness of the ingredients. The short answer is: do not let the salad rest for too long after seasoning, to prevent the vegetables from softening.
Chef's tips
- Dry the sanitized herbs very well in a salad spinner so that the olive oil adheres perfectly.
- Let the sliced red onion soak in ice water for 10 minutes to soften the characteristic pungent bite.
- Mix the sauce with the vegetables only in the minutes leading up to serving to prevent the leaves from wilting.
Variations
- Add 100 grams of crumbled feta or goat cheese to introduce salty notes and a creamy texture.
- Add half a cup of pitted Kalamata black olives and pomegranate seeds for sweet and sour contrast.
- Incorporate pita bread cubes toasted in olive oil with za'atar to transform the dish into a fattoush-style salad.
Substitutions
- Fresh lemon juice can be replaced by good quality red wine vinegar or apple cider vinegar.
- Common cucumber can be replaced with Japanese cucumber without removing the skin to maintain maximum crunch.
- The herbs can be complemented or replaced with chopped fresh cilantro or young dill leaves.
How to store
This salad should preferably be consumed on the same day of preparation to enjoy the freshness of the herbs. If there are leftovers, store in a tightly closed glass jar in the refrigerator for up to 24 hours, draining the broth before serving.
Can it be frozen?
Freezing this recipe is not recommended under any circumstances. Tomatoes, cucumber, and fresh herbs contain a high water content that breaks cells in extreme cold, resulting in a wilted and watery mass.
What to serve with
Serve as a side dish for grilled meats, lamb kaftas, chicken skewers, or roasted fish. Warm pita bread with chickpea paste or dry curd forms a complete Mediterranean meal.
Frequently asked questions
Can I use regular salad tomatoes instead of cherry tomatoes?
Yes, use ripe and firm Italian-type tomatoes, removing the seeds and excess liquid before chopping into cubes.
How to prevent mint from darkening in the salad?
Chop the mint with a very sharp knife with a single cut without crushing and add to the protective olive oil immediately after cutting.
Doesn't raw garlic make the sauce too strong?
Use only half a clove, well crushed and emulsified in the lemon, or rub the garlic on the bowl to impart a subtle aroma.
Can I season the salad in advance for parties?
Keep the chopped vegetables on the tray and the sauce in a separate container in the refrigerator; combine and mix at the time of serving.
