I have made this salad many times when I want something quick for dinner or I just have a few leftover vegetables in the fridge. If I have a cucumber, half a tomato, and a radish, I don't hesitate much. It's not a recipe that takes much time, and you don't need any fancy utensils. I've noticed it goes very well alongside a simple meal, but sometimes I also make it just as a snack.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: none
Servings: 1
Difficulty: easy
Recipe type: quick salad, summer, snack or side dish
Ingredients
half a large cucumber
a half tomato
a radish
a green onion
salt, to taste
pepper, to taste
lemon juice, to preference
Preparation method
1. Peel the cucumber. I sometimes use a small knife and go along the length of the vegetable to avoid any tough parts.
2. Cut the cucumber into suitable slices, neither too thin nor too thick.
3. Place the slices in a large bowl.
4. Cut the tomato into slices. If it has a lot of juice, don’t drain it, as it adds flavor to the salad.
5. Add the tomato slices over the cucumber.
6. Wash the radish and cut it into slices. I add it immediately to prevent oxidation.
7. Cut the green onion into suitable pieces. I prefer to use the green part as well, not just the white part.
8. Sprinkle salt and pepper. I don’t add too much salt at first, I taste at the end.
9. Squeeze a little lemon juice over all the vegetables. Gently mix to avoid crushing the vegetables.
10. Check the taste and add more salt, pepper, or lemon if needed.
Why I make the recipe often
It’s quick and doesn’t dirty many dishes. It doesn’t have many ingredients, and the combination feels fresh. Because it doesn’t contain heavy dressing or cheese, this salad is light. I make it when I have vegetables on hand and don’t want to spend much time in the kitchen. I like that I can easily adjust it after checking the fridge.
Tips and variations
Tips
If the vegetables are very cold from the fridge, the salad will be crunchier.
Cut the vegetables into similar sizes for better mixing.
Don’t add too much lemon juice at the start; it’s easier to add more at the end.
Substitutions
You can use red onion instead of green onion if you don’t have anything else.
If you don’t have radish, you can leave the salad without it, but the taste will be simpler.
Variations
You can add chopped dill or parsley if you like.
Sometimes it also works with a few leaves of lettuce, also chopped finely.
If you want a different texture, try adding a few slices of bell pepper.
Serving ideas
This salad pairs well as a side dish with potato or rice dishes.
You can put it on a slice of toasted bread for a light breakfast.
If you need a quick snack, this portion is enough for one person.
Frequently asked questions
What type of cucumber works best?
Any classic cucumber, but if you have a smaller one with thin skin, you can skip peeling. For the recipe version, I used a large garden cucumber.
How much lemon juice should I put?
It depends on how sour you want the salad. I add a few drops initially and adjust at the end, to taste.
Can it be prepared in advance?
I don’t recommend making it too far in advance, as the vegetables will soften and release juice.
Can I use other vegetables?
Yes, but in this classic recipe, only the mentioned ingredients work for a balanced taste.
If I don’t have green onion, can I use regular onion?
Yes, but regular onion is sharper. Use less and maybe soak it in water before adding it.
Nutritional values
Estimate for one serving: approximately 40 kcal.
Protein: 1 g
Carbohydrates: 8 g
Fats: under 0.5 g
It has no significant fats and contains fiber and vitamin C from the vegetables. The values are estimates and may vary depending on the exact amount of vegetables and lemon juice used.
Storage and reheating
This salad is for immediate consumption. If it does remain, keep it in the fridge and consume it within a few hours. It doesn’t hold well overnight, as the vegetables will soften. It is not reheated.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: none
Servings: 1
Difficulty: easy
Recipe type: quick salad, summer, snack or side dish
Ingredients
half a large cucumber
a half tomato
a radish
a green onion
salt, to taste
pepper, to taste
lemon juice, to preference
Preparation method
1. Peel the cucumber. I sometimes use a small knife and go along the length of the vegetable to avoid any tough parts.
2. Cut the cucumber into suitable slices, neither too thin nor too thick.
3. Place the slices in a large bowl.
4. Cut the tomato into slices. If it has a lot of juice, don’t drain it, as it adds flavor to the salad.
5. Add the tomato slices over the cucumber.
6. Wash the radish and cut it into slices. I add it immediately to prevent oxidation.
7. Cut the green onion into suitable pieces. I prefer to use the green part as well, not just the white part.
8. Sprinkle salt and pepper. I don’t add too much salt at first, I taste at the end.
9. Squeeze a little lemon juice over all the vegetables. Gently mix to avoid crushing the vegetables.
10. Check the taste and add more salt, pepper, or lemon if needed.
Why I make the recipe often
It’s quick and doesn’t dirty many dishes. It doesn’t have many ingredients, and the combination feels fresh. Because it doesn’t contain heavy dressing or cheese, this salad is light. I make it when I have vegetables on hand and don’t want to spend much time in the kitchen. I like that I can easily adjust it after checking the fridge.
Tips and variations
Tips
If the vegetables are very cold from the fridge, the salad will be crunchier.
Cut the vegetables into similar sizes for better mixing.
Don’t add too much lemon juice at the start; it’s easier to add more at the end.
Substitutions
You can use red onion instead of green onion if you don’t have anything else.
If you don’t have radish, you can leave the salad without it, but the taste will be simpler.
Variations
You can add chopped dill or parsley if you like.
Sometimes it also works with a few leaves of lettuce, also chopped finely.
If you want a different texture, try adding a few slices of bell pepper.
Serving ideas
This salad pairs well as a side dish with potato or rice dishes.
You can put it on a slice of toasted bread for a light breakfast.
If you need a quick snack, this portion is enough for one person.
Frequently asked questions
What type of cucumber works best?
Any classic cucumber, but if you have a smaller one with thin skin, you can skip peeling. For the recipe version, I used a large garden cucumber.
How much lemon juice should I put?
It depends on how sour you want the salad. I add a few drops initially and adjust at the end, to taste.
Can it be prepared in advance?
I don’t recommend making it too far in advance, as the vegetables will soften and release juice.
Can I use other vegetables?
Yes, but in this classic recipe, only the mentioned ingredients work for a balanced taste.
If I don’t have green onion, can I use regular onion?
Yes, but regular onion is sharper. Use less and maybe soak it in water before adding it.
Nutritional values
Estimate for one serving: approximately 40 kcal.
Protein: 1 g
Carbohydrates: 8 g
Fats: under 0.5 g
It has no significant fats and contains fiber and vitamin C from the vegetables. The values are estimates and may vary depending on the exact amount of vegetables and lemon juice used.
Storage and reheating
This salad is for immediate consumption. If it does remain, keep it in the fridge and consume it within a few hours. It doesn’t hold well overnight, as the vegetables will soften. It is not reheated.