Tomato Cucumber And Papaya Salad Recipes

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

TOMATO CUCUMBER SALAD WITH CUMIN VINAIGRETTE

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Pour the cumin oil into a large bowl and add the shallot, lemon juice and 1/2 teaspoon salt; cool slightly. Add the tomatoes, cucumber and cilantro and serve immediately.

TOMATO CUCUMBER SALAD

Steps:

• Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

TOMATO PAPAYA SALAD

Steps:

• Combine and toss the first eight ingredients (include any reserved juices).
• Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes.
• Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.

CUCUMBER-PAPAYA SALAD

Steps:

• Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
• In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
• Serve.

TOMATO AND CUCUMBER SALAD

Steps:

• Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.

TOMATO-CUCUMBER SALAD

Steps:

• Core the tomatoes and cut lengthwise into 6 to 8 wedges. Cut each wedge in half crosswise. Place the tomatoes in a big bowl and wake them up with a big pinch of salt, pepper, and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin. Cut the cucumber in half lengthwise and then crosswise into 1/4-inch slices. Add to the tomatoes. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good tossing.
• Clean and dry the basil leaves. Stack them on top of one another and then roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into the salad.
• Throw together a batch of dressing. Whisk all the ingredients together in a small bowl. Pour over the tomatoes and cucumbers.
• Marinate the salad at room temperature for several hours. Serve when you're ready, and then refrigerate the leftovers-if there are any.

CUCUMBER-PAPAYA SALAD

Steps:

• Sprinkle cucumber with salt and let drain in a colander for 20 minutes.
• Rinse and pat dry.
• In a bowl, whisk together the vinegar, sugar, oil, chiles and ginger.
• Add the cucumber, papaya and cilantro and toss.
• Line a serving platter or 4 indivicual plates with lettuce leaves and top each with about 1/2 cup salad.

TOMATO SALAD WITH CUCUMBER AND GINGER

Steps:

• Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
• Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
• Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.