Try this Lettuce Salad with Tomato and Cucumber recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 2 medium english (1 lb) cucumbers coarsely chopped*
- 4 medium (1 lb) tomatoes, coarsely chopped*
- 1 large bunch (1 lb) lettuce, coarsely chopped*
- 1 small bunch dill, finely chopped
- 1/4 cup white or red onion, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp toasted sesame oil
- 1 tsp salt
- ground black pepp
While a classic Greek salad relies on a dense block of feta and lacks leafy greens entirely, this version centers on a bulky bunch of crisp lettuce paired with juicy tomatoes and cucumbers. Preparing raw vegetable salads ahead often leads to soggy leaves, but keeping the dressing separate until service prevents premature wilting and preserves the cellular structure of the cucumbers. Whisking two tablespoons of extra virgin olive oil with two tablespoons of toasted sesame oil creates a balanced fat base that clings to sturdy romaine or leaf lettuce without weighing it down. When storing leftover chopped produce in an airtight glass container lined with a dry paper towel in the refrigerator set to 38 degrees Fahrenheit, moisture is wicked away to maintain texture for up to twenty-four hours. Incorporating finely chopped dill adds a pungent, grassy note that intensifies as the ingredients sit together overnight. Pairing this verdant mixture alongside grilled white fish or roasted poultry provides a refreshing, acidic contrast to rich, warm proteins. Draining excess liquid from the salted tomatoes before tossing ensures the final bowl remains vibrant rather than watery.
