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Cucumber and Tomato Salad


Rate this recipe 4.4/5 (11 Votes)


  • 1 cucumber
  • 3 tomatoes
  • 2 tablespoons sherry vinegar
  • 4 tablespoons walnut oil
  • 1 shallot
  • salad greens
  • 1/2 cup grated Parmesan


Servings 4
Level of difficulty Easy
Cost Average budget


Step 1

Preheat oven to 350 degrees

Tartare: Peel cucumber and dice small. Peel the tomatoes, remove seeds and dice small also.

Step 2

Chop shallots, add the vinegar, oil and salt and pepper. Mix half with previously cut tartare and refrigerate.

Step 3

Make 4 small piles of parmesan on parchment paper. Bake a few minutes until browned. Once colored, remove from the oven and put parmesan on a rolling pin, let cool.

Season the salad greens with remaining vinaigrette.

Step 4

Assemble: Place tartare in a dish, then salad greens, and top with a parmesan crisp.

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VIDEO: Tasty Beef Tomato Pockets

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  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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Cucumber and Tomato Salad CUCUMBER SALAD