Simple Tomato Cucumber Salad

Simple Tomato Cucumber Salad

Layered salad with a bright lemon dressing—recipe from Angie at Siriusly Hungry. Use whatever ripe tomatoes you have; mixing sizes and cuts makes it pretty on the plate.

Ingredients

• 2–3 cups baby arugula, washed and dried
• 1 medium red onion
• 2–3 lemons (for pickling onion and dressing)
• A generous handful mixed ripe tomatoes (cherry, grape, slicers, etc.)
• ½ English cucumber
• 1 cup black olives (or another favorite olive)
• 1 block feta cheese (about 6–8 oz), diced or crumbled
• 1 tsp dried oregano
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• Crushed red pepper flakes (optional)

Method

1. Spread the arugula on a large serving platter.
2. Slice the red onion into thin strips, place in a small bowl, and squeeze the juice of two lemons over the top. Add a pinch of salt and let the onions quick-pickle while you prep the rest.
3. Cut tomatoes for variety: halve small ones, wedge large ones, leave tiny cherries whole if you like. Layer them over the arugula.
4. Slice the cucumber into half moons and add to the platter. Season the tomatoes and cucumber with a light pinch of salt (tomatoes take well to early seasoning).
5. Scatter olives and feta over the salad.
6. Drain the pickled onions onto the salad, reserving the lemon juice in the bowl.
7. To the reserved juice, add the oregano and olive oil. If the juice looks skimpy, squeeze more lemon until you have about ¼ cup liquid total. Whisk, then season the dressing to taste with salt and pepper.
8. Pour the dressing over the salad, add crushed red pepper if you want heat, and serve right away.