Tomato and Cucumber Salad
Updated September 1, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 English cucumber
2 cups halved yellow cherry tomatoes
Juice of 1 large lemon (about 3 tablespoons)
Salt and freshly ground black pepper
½ teaspoon ground cumin, preferably toasted
Pinch of ground cayenne
2 tablespoons vegetable oil
½ teaspoon whole brown mustard seeds
8 to 10 fresh curry leaves (optional)
Dill sprigs, for garnish (optional)
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 65 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 1 gram fiber; 286 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel cucumber and cut in half lengthwise. Cut each half into 3-inch lengths. Cut those pieces into spears. Place cucumber spears and cherry tomatoes on a platter. Sprinkle with lemon juice, then season with salt and pepper to taste. Dust with cumin and cayenne.
- Step 2
Just before serving, heat oil in a small pan over medium-high. When oil is hot, add mustard seeds. When seeds begin to sizzle and pop, add curry leaves, if you like, and let sizzle for a few seconds. Carefully add oil, seeds and curry leaves over the cucumber and tomatoes. Garnish with dill.
Private Notes
Comments
I would use less lemon juice and splash a little olive oil before serving next time. The recipe calls for the juice from a whole lemon or 3 tablespoons. I used the whole lemon and it turned out puckeringly sour. Next time I would use a couple of squeezes from 1/2 of a lemon.
I found that it tastes even better kept overnight in the fridge.
Delicious! I sprinkled the lemon as directions said, less than the instructions called for. To make it more of a meal, I fried some halloumi, which reminds me of Indian cheese, and added it diced on top. Also cut cukes into bite-size chunks. I’ll definitely make it again, perhaps with seasoned tofu.
After reading comments- and being mindful of my need to avoid hot spices (it may come to you too) I used a Meyer’s lemon because they’re sweeter (hybrid of lemon and tangerine). I added some Vidalia onions, I subbed celery seeds for pepper, I did use toasted cumin. I cut my cucumber smaller after scraping out the seeds with a tomato corer I’ve had for decades. I put it all in a glass bowl and added good olive oil. Shook, covered and placed in fridge until now. Delicious! Not overly acidic. I’m serving it with white chili (with good pasta- chili mac!). A lovely little dinner with a Wilmette Valley Pinot Noir Rose. It’s hot outside but I’m getting protein and a cool salad with lovely wine. Thank you commenter’s! I read, I incorporate, I improvise with my needs/ingredients/sales/seasonality Viva and Bon Appetite!
good with a little avocado added
Delicious! I sprinkled the lemon as directions said, less than the instructions called for. To make it more of a meal, I fried some halloumi, which reminds me of Indian cheese, and added it diced on top. Also cut cukes into bite-size chunks. I’ll definitely make it again, perhaps with seasoned tofu.