I’ve heard it called cucumber salad, pickled salad and even onion salad. I call it no leaf salad because one night I had prepped some veggies to go on a mixed leaf salad, only to find that my mixed leaves had spoiled. So we ate the prepped veggies in a mustard and dill vinaigrette. I like this with things like quiche (pictured), but it goes pretty well with any rich dish that doesn’t suit a traditional salad or side dish.
- 2 TBSP olive or avocado oil
- 3 TBSP apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp EACH: dry dill, dry parsley, fine sea salt, fresh ground black pepper
- 1 English cucumber, peeled, deseeded, & cut into 1/2 inch pieces
- 24 cherry or grape tomatoes, sliced in half
- 1 carrot, peeled and sliced very thin
- 1/4 cup chopped onion
- In a bowl large enough to hold all the ingredients, whisk together the oil, vinegar, mustard, herbs, salt, and pepper until you have a smooth dressing.
- Add the prepared vegetables, and fold them gently into the dressing to coat them.
- Cover tightly and refrigerate for at an hour (or a few hours) before serving.
Best eaten the day it’s made, but will keep in the fridge for a day or two.
Makes 2 large or 4 small servings
- You can of course leave the seeds in the cucumber.
- You can substitute the vinegar for another type, but it will change the flavor.
- You can use full size tomatoes and slice them up bite size.
- You can serve this over salad leaves, and confuse people by not changing the name.