Hello everyone, lovers of fresh flavors and light days! With the arrival of the heat, the desire for quick, nutritious, and super refreshing dishes skyrockets, right? And this is where she comes into play, the undisputed queen of summer: the big salad!
Today I am offering you a simple but incredibly tasty version: my Carrot and Cucumber Salad, enriched with tomatoes, peppers, and a special touch for the onion that makes it super delicate! It’s a true concentrate of vitamins and freshness, perfect as a light lunch, quick dinner, or tasty side dish.
If, like me, you sometimes find yourself without the classic leafy greens, this recipe will save you and make you look great! Preparing it is a piece of cake, and the result will surprise you with its explosion of flavors. Let’s get started!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Spring, Autumn
Ingredients
- 2 Carrots
- 2 Cucumbers
- 2 Tomatoes
- 1 Pepper
- 1 1/2 Onion
- to taste Salt
- to taste Extra virgin olive oil
- to taste Oregano
- Basil
- to taste Lemon juice
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Colander
- 1 Lemon squeezer
Step-by-Step Preparation
Carrots and cucumbers: Wash and thoroughly clean the carrots and cucumbers. For an elegant touch and to make them easier to eat, you can peel the cucumbers in alternating stripes. Cut both the carrots and cucumbers into thin slices or julienne (if you have a food processor, like your Kenwood Prospero, use it! It will speed up the work and give you a perfect cut). Place them in the large bowl.
Why this cut? Thin slices or julienne allow the ingredients to blend better and absorb the dressings, making each bite a flavor explosion.Tomatoes and peppers: Wash the tomatoes and pepper. Remove the stem and seeds from the pepper. Cut the tomatoes into cubes and the pepper into thin strips. Add them to the bowl with carrots and cucumbers.
Prepare the onion: Peel the half onion and cut it into very thin slices or very fine julienne.
Magic soaking: Put the sliced onion in a colander and run it under cold running water for a minute, then leave it to soak in cold water for about 10 minutes. Afterwards, rinse it many times under running water and squeeze it well.
Why? This trick is a real lifesaver! The cold water helps to eliminate the strong and pungent taste of raw onion, making it incredibly more delicate and digestible, without losing its aroma.
Add to the salad: Add the well-drained and dried onion to the rest of the vegetables in the bowl.Season: Add a pinch of fine salt, a generous sprinkle of dried oregano, and a good splash of fresh lemon juice.
Extra virgin olive oil: Pour a generous drizzle of quality extra virgin olive oil. The right oil really makes a difference in a simple salad like this!
Final aromas: Tear some fresh basil leaves directly into the salad.
Mix and serve: Carefully mix all the ingredients so that the flavors blend together. And that’s it! Your Carrot and Cucumber Salad is ready to be enjoyed!
Tips and Variations
Quality of ingredients: For such a simple salad, the freshness and quality of the vegetables are everything! Choose seasonal and, if possible, organic products.
Don’t overdo the salt: Dress the salad just before serving to prevent the vegetables from releasing too much water. Taste and adjust the salt only at the end.
Protein Variations: If you want to turn this big salad into a complete single dish, you can add:
Grilled chicken or turkey strips
Tuna in oil (well-drained) or natural
Hard-boiled eggs in wedges
Cheeses: cubes of feta, mozzarella, or shaved Parmesan.
Legumes: chickpeas, lentils, or cannellini beans.
Other vegetables: The sky’s the limit! Sweet corn, pitted black or green olives, crunchy lettuce, or fresh spinach are great additions.
Alternative dressings: Instead of lemon, you can use a good apple cider vinegar or Balsamic Vinegar of Modena for a different taste.
FAQ – Refreshing Carrot and Cucumber Salad
Can I prepare the salad in advance?
Yes, you can cut all the vegetables (excluding the basil) and store them in separate containers in the fridge. Dress the salad just a few minutes before serving. This way, the vegetables will remain fresh and crispy.
I don’t like raw onion, can I omit it?
Of course! If you don’t like raw onion, you can simply omit it. Or, if you want a similar flavor touch, you can use some fresh, chopped chives, which are much milder.
Is this salad suitable as a main dish?
Absolutely yes, especially if you enrich it with a protein source (chicken, tuna, hard-boiled eggs, or legumes) and maybe some croutons. On its own, it’s perfect as a fresh side dish or a very light lunch.
Can I use frozen vegetables?
For this recipe, which relies on the freshness and crunchiness of the vegetables, I do not recommend using frozen vegetables. Their texture would not be suitable for a big salad.
And here you are, with your Refreshing Carrot and Cucumber Salad ready to delight you! You see how easy it is to bring to the table a dish that is a true ode to freshness and simplicity, without giving up on taste.
This big salad proves that you don’t need to complicate things in the kitchen to eat well and with taste, especially when the sun is beating down! It’s the perfect ally for your summer days, to be enjoyed at the beach, in the office, or at home, in total relaxation.
What will be your secret touch to enrich this big salad? Leave a comment below and share your ideas! And don’t forget to share this recipe with your friends who love good food!
