Fresh and easy, salata as a side dish presents beautifully and tastes delicious. It pairs well with poultry dishes and summer sandwiches. This is my go-to side for a large gatherings or a cold mezza family dinner.


Serves: 8-12 guests


large cutting board

chef’s knife

serving bowl


8 plump, firm tomatoes – washed and patted dry

8 firm cucumbers – washed and patted dry

1 large onion

1 lemon

2-3 TSBP good olive oil

salt & pepper

For the salata:

Chop all the vegetables in to even bite-sized pieces.  Mix lightly in the serving bowl.

In a small bowl or tupperware with a lid – juice the lemon. Add olive oil, salt and pepper (to taste). Stir vigorously, or secure lid on tupperware and shake until emulsified. Pour over salata. Mix gently until the dressing is fully incorporated.

Cover and refrigerate until serving. It is best the same day, but after setting a couple of hours so the flavors of the dressing can mix with the vegetables.


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