Recipe of the Week: Spicy Tomato and Cucumber Salad

Can you tell we are ready for summer foods here?

Crisp cucumbers, fresh summer tomatoes and just a little sweet heat from peppers make this light, bright salad perfect for your next summer cookout. There are no greens, which wilt quickly when dressed, so it’s also a great salad to bring along to share with family and friends.


Spicy Patio Choice tomato salad using AAS Winners

(Photo courtesy of Jonathan Bardzik)

Servings 6


For salad:

  • 1 pint yellow cherry tomatoes halved
  • 4 medium gherkin type cucumbers halved and cut in ¼” slices
  • 6-8 bunching onions scallions, roots removed and thinly sliced
  • 2 sweet, non-bell peppers seeded, deribbed and thinly sliced
  • ¼ cup chopped fresh cilantro

For vinaigrette:

  • 1 clove garlic minced
  • 1 tsp honey
  • 1 tsp cumin
  • 1/3 cup Sherry vinegar
  • 2/3 cup olive oil – the good stuff!


Make Vinaigrette:

  1. Place garlic on cutting board and sprinkle with a pinch of coarse salt. Using the flat side of your knife, mash the garlic and salt into a smooth paste.

  2. Combine in a small bowl with honey, cumin and vinegar. Whisk together and season with black pepper.
  3. Drizzle vegetable oil into vinegar, while whisking, to form a creamy emulsion.

For the salad:

  1. In a large bowl, toss together tomatoes, cucumbers, bunching onions, peppers, and fresh cilantro.
  2. Taste dressing with a forkful of salad. Season dressing to taste with additional salt, pepper, oil and vinegar as needed. Lightly dress salad, starting with ½ cup of dressing and adding more to taste.


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