Polish Cucumber, Tomato and Onion Salad Recipe
This simple cucumber, tomato and onion salad is a classic side dish for dinner in many Polish homes. It takes just a few minutes to make and goes with almost everything – from cutlets to fish. It’s a bit like Greek horiatiki, but lighter and without cheese, with a delicate, tangy dressing instead.
This salad showcases the freshness of simple vegetables with a light, balanced dressing. It’s quick to prepare, budget-friendly, and versatile enough to complement many main dishes.
Chef's tips
Use ripe, flavorful tomatoes and firm cucumbers for the best taste and texture. If your onion is very strong, soaking it briefly in cold water really helps mellow the flavor. Adjust the sweetness and acidity of the dressing to match the ripeness of your vegetables.
How to serve
Serve in a large bowl in the center of the table so everyone can help themselves. It pairs especially well with grilled meats, fish, or simple potato dishes, and makes a refreshing addition to summer meals.
Ingredients
- fresh cucumber medium - 2 piece
- tomatoes medium, ripe - 3 piece
- onion medium - 0.5 piece
- oil - 2 tablespoons
- vinegar - 1 tablespoon
- sugar - 0.5 teaspoon
- salt to taste
- pepper to taste
- parsley or dill optional - 0.25 bunch
Preparation
- Wash the cucumbers. If the skin is thick or bitter, peel them. Slice the cucumbers into half-moons.
- Wash the tomatoes and cut them into larger cubes or wedges.
- Peel the onion and slice it into thin feathers. If it’s very sharp, you can cover it with cold water for 5 minutes, then drain – it will be milder.
- In a small bowl, mix the oil, vinegar, sugar, a pinch of salt, and pepper. Stir until the sugar dissolves. The dressing should be slightly tangy and gently sweet.
- Rinse, dry, and finely chop the parsley or dill.
- In a larger bowl, combine the cucumbers, tomatoes, and onion. Pour over the dressing and gently toss.
- Sprinkle the salad with the chopped parsley or dill. Taste and adjust with more salt and pepper if needed. Serve immediately or after a short chill in the fridge.
Storage
Sałatka najlepiej smakuje świeża. Po kilku godzinach warzywa puszczają sok i stają się miękkie. Jeśli zostanie, przechowuj ją w lodówce i zjedz następnego dnia.
