GREEK CUCUMBER AND TOMATO SALAD RECIPE (AGOURODOMATA)
Greek Cucumber and Tomato Salad is ready in minutes and doesn't require any store-bought salad dressing or complicated ingredients. Just the pure, simple taste of a handful of quality, fresh ingredients will bring a touch of Greek summer to your table year-round.
Servings: 4
Ingredients
- 1 English cucumber peeled, cut into half-moon-shaped slices
- 1 large tomato cut into medium-sized chunks
- 1/4 cup extra virgin olive oil
- dash sea salt
- 1/4 red onion peeled, thinly sliced *OPTIONAL*
- splash red wine vineagr *OPTIONAL*
- pinch dried oregano "OPTIONAL*
Instructions
- Add prepared cucumber and tomatoes to a bowl.
- Sprinkle with a bit of sea salt to taste. *Optional: add red onion, a splash of red wine vinegar, and/or a pinch of dried oregano*. Pour extra virgin olive oil on top. Mix with a spoon to combine.
- Serve as a side dish with your favourite meals. Remember to have a piece of fresh, crusty bread to soak up the juicy, oily dressing. Smile and Enjoy!
Notes
SUBSTITUTIONS:
Agourodomata relies on good quality tomatoes, cucumbers, and extra virgin olive oil to round out the taste. Any type of tomato will do, whether it’s a large juicy heirloom or baby cherry tomatoes; quality is the key to good taste. Likewise, for the cucumber, you may use small or large cucumbers.
OPTIONAL ADDITIONS:
The most popular optional additions are red onion, red wine vinegar, and dried oregano. Other options are sliced fresh green pepper, pepperoncini peppers, olives, and capers.
STORAGE INSTRUCTIONS:
Greek Cucumber and Tomato Salad is best when eaten fresh, at the time of preparation. I recommend storing leftovers in the refrigerator in an air-tight glass container for a maximum of one day.