Description
Knackige Gurkenscheiben treffen auf süß-saftige Cocktailtomaten, verfeinert mit mild scharfer Schalotte. Das Dressing aus Essig, Zucker, Öl und Wasser verbindet frische Säure mit zarter Süße – ein erfrischender, bunter Genuss voller Leichtigkeit.
Ingredients
Scale
- 1 Gurke(n)
- 1 Schalotte(n)
- 11 Cocktailtomaten (Rispentomaten)
- 2 EL Essig
- 1 TL Zucker oder Honig
- 3 EL Öl
- 3 EL Wasser, kaltes
- Salz und Pfeffer
- Kräuter
Instructions
- Begin by thoroughly washing the cucumber under cold running water to remove any dirt or residues. Then, peel the cucumber completely using a vegetable peeler to remove the skin. After peeling, cut the cucumber lengthwise in half to create two halves. Next, slice these halves into thin half-moon pieces or bite-sized chunks, depending on your preference. Place the sliced cucumber into a large mixing bowl.
- Wash the cocktail tomatoes gently under cold water to clean them. Remove the green stems (Strunk) from each tomato carefully. Once cleaned and stemmed, cut each tomato into quarters. Add these tomato quarters to the bowl with the cucumber slices. Sprinkle an appropriate amount of salt over the vegetables and gently toss them together with your hands or a spoon. Allow the mixture to rest for about 10–15 minutes. This resting time helps the salt to draw out excess moisture from the vegetables and enhances the flavor.
- While the cucumber and tomatoes are resting, peel the shallot by first removing the outer dry skin. Then finely chop the shallot into small pieces, aiming for a size that will integrate well into the salad without overpowering it. Next, wash your preferred fresh herbs (such as parsley, dill, or chives) thoroughly under cold water to remove any soil or impurities. Pat the herbs dry with a clean kitchen towel or paper towel, then finely chop them. Add both the chopped shallots and herbs into the bowl with the cucumber and tomatoes.
- Prepare the dressing by combining 2 tablespoons of vinegar, 3 tablespoons of cold water, and 3 tablespoons of oil (such as sunflower or olive oil) in a small bowl or measuring cup. Season the dressing with freshly ground black pepper to taste. To balance the acidity and add a subtle sweetness, add 1 teaspoon of sugar or honey to the dressing, depending on your preference. Whisk the ingredients together thoroughly until the sugar or honey is completely dissolved and the dressing is emulsified.
- Pour the prepared dressing evenly over the vegetable mixture in the bowl. Using a large spoon or salad tongs, gently fold and mix the salad ingredients together, ensuring that all cucumber and tomato pieces are well coated with the dressing and herbs. Once mixed, allow the salad to sit for another 10–15 minutes, giving the flavors time to meld and intensify.
- Just before serving, give the salad one more gentle toss to redistribute the dressing and herbs evenly. Taste the salad and adjust the seasoning if necessary by adding more salt, pepper, or a touch more vinegar or sugar/honey according to your preference. Serve the salad fresh and chilled for the best flavor and crisp texture.
Notes
For the herbs, fresh parsley, dill, chives, or basil work wonderfully and can be combined according to your taste preference. To enhance the salad’s crunch and flavor, you can optionally add thinly sliced radishes or a handful of toasted sunflower seeds. Serve the salad chilled and consume it within a few hours for optimal freshness. This salad pairs perfectly as a refreshing side dish with grilled meats or as a light summer meal.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
