Sometimes you don’t need a full meal — just something cold, crisp, and sharp enough to wake you up.
This salad is built for hot days, tired evenings, and moments when turning on the stove feels like too much.
Difficulty
Easy
Prep Time
15 minutes
Total Time
15 minutes
Servings
2–3
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Ingredients
Instructions
- Cut the tomatoes into uneven chunks and place them in a wide bowl.
- Slice the cucumber thinly, then cut the slices in half so they stay light and crunchy.
- Add very thin slices of red onion and finely chopped green chili.
- Sprinkle in the salt and gently toss once to let the vegetables release a little juice.
- Pour in the lemon juice and olive oil.
- Add cumin and chili flakes, then fold everything together slowly.
- Tear the cilantro with your hands and scatter it over the top just before serving.
Typical mistakes to avoid
- Cutting everything too small — this salad needs texture, not mush.
- Adding herbs too early — they lose freshness fast.
- Overmixing — one gentle toss is enough.
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