Lettuce Salad with Tomato and Cucumber


Ingredients

  • 2 medium English (1 lb) cucumbers, coarsely chopped*
  • 4 medium (1 lb) tomatoes, coarsely chopped*
  • 1 large bunch (1 lb) lettuce, coarsely chopped*
  • 1 small bunch dill, finely chopped
  • 1/4 cup white or red onion, sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp toasted sesame oil
  • 1 tsp salt
  • Ground black pepper, to taste
  • Garlic and vinegar, to taste (optional)

Instructions

  1. In a large bowl, add all ingredients in order as listed and as you are preparing them (washing and chopping the vegetables).
  2. Stir well and gently, and serve immediately or within a few hours.

Store: To make ahead, refrigerate all vegetables covered in a bowl, and add oils, salt and pepper right before serving (as soon as you add salt – salad “leaks”).

Notes

*Use garden’s bounty or winter store’s availability. Any type of cucumbers (pickle, dill, garden, long English, Persian), peeled or not, work. Any type of full-grown, grape or cherry tomatoes work. As for lettuce – Boston, red leaf, romaine, butter, green leaf are great. Just make sure to chop all vegetables in similar sizes.


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