Salad with cucumbers and tomatoes with butter

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Let's prepare the ingredients for the salad. It is better to use vegetables grown on your own plot, or purchased at the market from private sellers; they are much tastier than vegetables from the store. But if this is not possible, the main thing is that the vegetables are fresh, without damage or spoilage. Wash the tomatoes, cut out the place where the stalk attaches, cut the pulp into cubes or slices, as you like.

2. STEP 2

   

   Wash the cucumbers and cut off the ends on both sides; it is believed that they accumulate nitrates. Cut the cucumbers into cubes or halves and quarters.

3. STEP 3

   

   Wash the green onions, let the water completely drain from the leaves and finely chop them with a knife. A vegetable salad of fresh cucumbers and tomatoes and fresh herbs will perfectly complement it.

4. STEP 4

   

   You can use any greens you like. Fresh parsley and dill will make the salad more fragrant. We wash the greens, dry them with a paper towel and finely chop them with a knife. Green or purple lettuce will also add a special taste to the salad; wash and finely chop a few leaves with a knife. You can also add basil, spinach and cilantro, but just a little at a time, they have a pronounced taste that may not be to everyone's taste.

5. STEP 5

   

   Place vegetables and herbs in a deep salad bowl. Add salt and ground black pepper to taste.

6. STEP 6

   

   Season with vegetable oil. Vegetable oil can be replaced with olive oil, it will be even healthier. Thoroughly mix the ingredients with the dressing. Salad ready. You can let it cool a little in the refrigerator, but no more than 20 minutes, the salad will be tastier.

7. STEP 7

   

   Serve it to the table with fresh bread and hot to taste. Bon appetit!

Comments on the recipe

Julia

27.09.2023

4.7

I liked the recipe. For those who are not afraid of mayonnaise, I will offer a cucumber and tomato salad.

Natalia M

27.09.2023

5

In early spring, I really crave fresh vegetables and the vitamins they contain. Of course, in the summer, tomatoes and cucumbers are much tastier, but even now any vegetable will be beneficial) That’s why I prepared this salad for dinner. For greens, I didn't have basil or lettuce. To achieve more flavor, I added wild garlic feathers to the salad. This is a very fragrant greenfinch, which is just beginning to grow in the garden. Dressed the salad with fragrant unrefined mustard oil and sprinkled with freshly ground pepper mixture. The result was a juicy, aromatic, crispy salad with cucumbers and tomatoes with butter, which we ate with meat cutlets. Well, I offered my husband this salad with lean pea cutlets.