A simple, refreshing salad that accompanies any type of food.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

31.3 calories; 1.3 g protein; 7.1 g carbohydrates; 0 mg cholesterol; 5.8 mg sodium. Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2003
I do a slight variation on this recipe, which I learned from my 1/4 Lebanese roommate! First, "gut" the tomatoes before they are chopped so they don't have all those seeds and runny juices! Second, use red onion, and only 1/4 to 1/2 an onion depending on size. Third, in addition to the fresh-squeezed lemon, add a drizzle of extra virgin olive oil. And finally, I season with a dash of dried basil, kosher salt, pepper, and a generous sprinkle of dried (or fresh would be fine) parsley! Chill before serving. This dish is great with chicken and rice, or as a light lunch salad! Read More
(374)

Most helpful critical review

Rating: 3 stars
05/23/2003
This recipe had a few too many raw onions for my family's liking. If I made it again I'd either omit or greatly reduce the amount of onion I'd use. Very simple to make! Read More
(51)
167 Ratings
  • 5 star values: 88
  • 4 star values: 55
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
12/23/2003
I do a slight variation on this recipe, which I learned from my 1/4 Lebanese roommate! First, "gut" the tomatoes before they are chopped so they don't have all those seeds and runny juices! Second, use red onion, and only 1/4 to 1/2 an onion depending on size. Third, in addition to the fresh-squeezed lemon, add a drizzle of extra virgin olive oil. And finally, I season with a dash of dried basil, kosher salt, pepper, and a generous sprinkle of dried (or fresh would be fine) parsley! Chill before serving. This dish is great with chicken and rice, or as a light lunch salad! Read More
(374)
Rating: 4 stars
12/23/2003
I do a slight variation on this recipe, which I learned from my 1/4 Lebanese roommate! First, "gut" the tomatoes before they are chopped so they don't have all those seeds and runny juices! Second, use red onion, and only 1/4 to 1/2 an onion depending on size. Third, in addition to the fresh-squeezed lemon, add a drizzle of extra virgin olive oil. And finally, I season with a dash of dried basil, kosher salt, pepper, and a generous sprinkle of dried (or fresh would be fine) parsley! Chill before serving. This dish is great with chicken and rice, or as a light lunch salad! Read More
(374)
Rating: 5 stars
01/22/2003
I've been making this salad for many years. I make a few changes though. I use 3 medium plum tomatoes, 1/2 of a peeled english cucumber, and only about 1/4 of a medium sweet onion at the most. I'm not a big onion fan and if there's any more onion in it then that, it's too overpowering but I've also made it without any and the salad doesn't have enough flavor. Just a small amount is all you need to make a big difference. I also like to sprinkle some parsley on the top for a nice appearance. This is a great salad that everyone seems to enjoy and you can make it several hours in advance which works well when you are entertaining. You may want to drain it before serving because after it sits for a while it becomes very watery. Read More
(155)
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Rating: 3 stars
05/23/2003
This recipe had a few too many raw onions for my family's liking. If I made it again I'd either omit or greatly reduce the amount of onion I'd use. Very simple to make! Read More
(51)
Rating: 5 stars
01/22/2003
This is a delicious salad that tastes great with Indian food. I like to add some chopped fresh cilantro leaves or mint. Read More
(25)
Rating: 4 stars
10/05/2004
I followed the tips mentioned below and only used a third of an onion -- next time I'll use only a quarter of a medium red onion. I also pitted the tomatoes rested all veggies on paper towels and still had excess juices that I poured out of the salsd bowl just before serving. Nevertheless a very tasty salad. Will make again. Read More
(23)
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Rating: 1 stars
01/03/2006
Too many onions and it needed more than just a squeeze of lemon juice. Read More
(23)
Rating: 5 stars
08/19/2009
I used 2 roma tomatoes and 1 large cucumber (peeled). I removed the seeds from the cucumber and tomatoes, then sprinkled with salt to remove the excess moisture. I eyeballed the lemon juice and added a splash of garlic infused olive oil, a dash of dried italian seasoning and pepper as stated. I used 1/2 of a green onion (I prefer a lighter onion flavor). I let it sit overnight and ended up eating the ENTIRE thing for breakfast because I couldn't get enough of it. This will be made often--OUTSTANDING! Read More
(22)
Rating: 4 stars
06/08/2003
This is the standard Indian "vegetable salad" that you find in all the restaurants with the tomatoes and cubumbers sliced or chopped in fancy ways. It still remains a favourite with dad who likes all the veggies finely chopped. A plate of curd(yogurt)-rice and this salad is the best way to settle a messed up tummy!:) Read More
(21)
Rating: 5 stars
08/06/2005
We followed the suggestions below and it turned out great! Perfect cold salad on a hot summer day! Read More
(19)