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Cucumber Tomato and Cumin Salad

Cucumber Salad with Cumin

Cucumber Salad with Cumin

I love the flavor of cumin in all kinds of Mexican dishes. I ran across a simple vegetable salad recipe that had cumin as a seasoning and I was intrigued. It was a pretty ordinary vinaigrette with cumin. It was tossed with diced cucumbers and tomatoes, which we eat often. It was time to try new salad!

The recipe serves 4 and it didn’t look like it would last well once it was assembled. I cut the recipe in half and made it for dinner for the two of us. I listed the recipe as found, for 4 servings. The salad could easily be cut in half or doubled, depending on how many you are serving.

Peel and cube cucumber

Peel and cube cucumber

I peeled a large cucumber and cut it up into 1” chunks.  I cut up two large Roma tomatoes into 1” chunks and added them to the container.

Add chopped green onions

Add chopped green onions

I had sliced green onions, and added about ¼ cup of them to the container, along with some fresh chopped parsley.

Mix vinaigrette and stir into vegetables

Mix vinaigrette and stir into vegetables

I mixed together the vinaigrette ingredients in a small container. I poured them over the vegetables and tossed to coat. I set them in the fridge while I made the rest of our dinner.

Serve cold as a side dish

Serve cold as a side dish

We loved the salad! It was a great combination of flavors. The acid of the rice wine vinegar balanced out the cumin. The vinaigrette was a touch more bitter than I’d have liked. I think next time I’ll double the amount of honey. It would still be pretty zesty even with the addition.

Cucumber Tomato Cumin Salad

Cucumber Tomato Cumin Salad

I’m always looking for quick ways to amp up raw vegetables and this was a keeper. It would be a great summer salad when grilling meat outdoors.

Cucumber Tomato Salad with Cumin

3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey (I’d double this next time to cut the bitterness a little more)
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper, or more to taste
2 medium cucumbers; cut into 1” chunks (peeled or unpeeled, your choice)
4 medium Campari or Roma tomatoes; cut into ½ inch wedges
1/2 red onion, diced (I used green onions)
2 tablespoons coarsely chopped parsley

Whisk together rice vinegar, oil, honey, cumin, salt and pepper. Toss with vegetables and herbs and serve.

Serves 4

Adapted from The Little Yellow KitchenTiara Logo


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