Receta Tomato-Cucumber Salad

by Thomas Grossmann

A simple tomato and cucumber salad with a fresh and vibrant dressing.

• 1 tablespoon extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup freshly ground pepper
• 1/2 teaspoon raw sugar
• 2 cups heirloom cherry tomatoes (red, orange, and yellow), cut in half
• 1 large hothouse cucumber, thinly sliced
• 1 tablespoon fresh dill

In a large bowl, combine oil, lemon juice, salt, pepper, and sugar. Stir until sugar dissolves.

Add tomatoes and cucumber; toss well and refrigerate.

When ready to serve, add dill and toss again. Strain salad in a colander; serve cold.

Serves 4