Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

This Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing is so refreshing and easy to make. The dressing is simply fresh lemon juice, olive oil, salt and pepper, and minced garlic, and can be made at the same time as the salad. 

The key to this salad's deliciousness is fresh, ripe tomatoes. I found mine at a market that is known for its fresh produce, and they were worth the special trip. 

While the recipe calls for unpeeled cucumber, you can peel it if you prefer. I also tossed in a few pieces of kalamata olives for their saltiness. 

I am participating in the one year anniversary blog tour to celebrate the cookbook, It's all Greek to Me. The book is full of authentic, delicious, and healthy Greek recipes by Debbie Matenopoulos. 

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

Reprinted with permission from It's all Greek to Me #OneYrGreek

Tomato, Cucumber, and Red Onion Salad

This fantastic summer salad is so easy to prepare. It pairs well with lamb, fish, chicken, and vegetarian main dishes alike.

SERVES 4

1 seedless English cucumber, unpeeled, sliced into

1-inch chunks

4 to 5 large ripe tomatoes, sliced into wedges

1 large red onion, thinly sliced into half-moons

1 to 2 tablespoons finely chopped fresh Italian flat-leaf parsley or fresh dill

1 recipe Latholemono 

Sea salt, to taste

Freshly ground black pepper, to taste

Toss the cucumber, tomatoes, onion, and parsley or dill together in a large salad bowl. Add the

Latholemono. Season with salt and pepper to taste and set aside to marinate at room temperature for up to 1 hour.

VARIATION: For a more soothing and cooling salad, leave out the red onion. For a crunchier salad, leave out the tomato. If you’d like a more acidic salad to pair with a rich main course, omit the cucumber. In other words, make it your own!

Latholemono Dressing

In a shaker, add 4 to 6 tablespoons fresh lemon juice, 1/2 tsp sea salt, 1/4 tsp freshly ground pepper, 1 clove garlic, minced, and 1/2 cup extra virgin olive oil. Shake to emulsify, and add to the salad. 

Check out the blogs below for more recipes for the #OneYrGreek anniversary tour! 

Disclosure: I received a review copy of the book to participate.