Tomato and Cucumber Salad

Updated Sept. 2, 2025

Recipe Overview

A vibrant, light salad celebrating the fresh contrast between crisp cucumber and sweet-tart cherry tomatoes, infused with Indian-inspired flavors from toasted cumin, mustard seeds, and curry leaves. Perfect as a side dish or a quick, healthy meal, it balances tangy lemon, earthy spices, and a fragrant tempering oil for depth.

Recipe Metadata

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 10 minutes (tempering step)

Ingredients

Serves 4–6

• 1 medium English cucumber (seedless, ~8–10 oz), peeled

• 2 cups halved yellow cherry tomatoes (about 16–20 small tomatoes)

• 3 tablespoons fresh lemon juice (from 1 large lemon)

• ½ teaspoon kosher salt, to taste

• ¼ teaspoon freshly ground black pepper, to taste

• ½ teaspoon ground cumin (preferably toasted)

• Pinch of ground cayenne pepper (adjust to heat preference)

• 2 tablespoons neutral oil (e.g., canola or sunflower)

• ½ teaspoon whole brown mustard seeds

• 8–10 fresh curry leaves (optional, for aroma)

• Fresh dill sprigs (for garnish, optional)

Preparation

Step 1: Prep the Vegetables

1. Peel and cut the cucumber: Using a vegetable peeler, remove the thin, waxy skin from the cucumber. Cut the cucumber in half lengthwise with a sharp chef’s knife, then scoop out any residual seeds (though English cucumbers are typically seedless). Slice each half into 3-inch-long strips, then cut these strips into ½-inch-thick spears for uniform texture.

2. Halve the tomatoes: Gently slice each cherry tomato in half through the equator, ensuring even halves for consistent flavor distribution.

3. Assemble the base: Transfer the cucumber spears and halved tomatoes to a large, shallow platter. Pat the cucumber with a paper towel briefly if excess moisture is present (optional, but helps the dressing adhere).

Step 2: Temper the Spices and Finish the Salad

1. Prepare the tempering oil: Heat the neutral oil in a small, dry skillet over medium-high heat until it shimmers (≈350°F/175°C). Add the whole brown mustard seeds and cook, stirring frequently, until they begin to sizzle and pop (≈30–60 seconds).

2. Add curry leaves (if using): Immediately toss in the curry leaves and stir for 5–10 seconds to release their aromatic oils. Do not overcook to avoid bitterness.

3. Finish the salad: With the skillet still hot, carefully pour the spiced oil over the cucumber-tomato mixture, ensuring even distribution.

4. Season: Sprinkle with salt, black pepper, toasted cumin, and a pinch of cayenne. Drizzle with lemon juice and toss gently to coat all ingredients. Adjust seasoning to taste (add more lemon juice if the mixture is too dry, or a splash of water if too tangy).

5. Garnish: Top with fresh dill sprigs for a bright, herby finish. For an extra layer of flavor, serve immediately or chill for 30 minutes to let spices meld.

Reader Reviews

Feedback Highlights

• “I found that it tastes even better kept overnight in the fridge.”

• “I would use less lemon juice (e.g., 1–2 tablespoons) and add a splash of olive oil before serving. The whole lemon was too sour.”

• “Delicious! I added fried halloumi (Indian-style cheese) and diced it on top. Cut cucumbers into bite-sized chunks for easier eating.”

• “Completely underwhelming—too acidic and liquidy. Not worth fixing, even for a Madhur Jaffrey fan.”

• “Too acidic and overly wet after mixing. Next time, reduce lemon juice and add a pinch of sugar to balance.”

Note: Adjust lemon juice and oil quantities to taste; the salad benefits from a light, bright dressing. For a heartier version, add grilled tofu, paneer, or seasoned chickpeas.