Heirloom Tomato and Cucumber Salad

by Chef

Serves: Serves 4 - 6Prep Time: 10-15 minutesCook Time: 1 hour 15 minutes


For the dressing:

  • 1 cup plain yogurt
  • 1/8 cup apple cider vinegar
  • 1/8 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ cup sugar
  • 2 teaspoons prepared horseradish
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 2 teaspoons flat-leaf parsley, chopped fine
  • Kosher salt and fresh-cracked black pepper

For the salad:

  • 3 large heirloom tomatoes, cut into wedges
  • 3 medium cucumbers, peeled and sliced thin
  • 1 medium green bell pepper, cut into thin strips
  • 1 small red onion, cut in half and sliced thin
  • 1 serrano pepper or jalapeño, chopped fine




 For the dressing: In a small mixing bowl combine yogurt, vinegars, olive oil, sugar, salt, horseradish, celery and mustard seeds, and parsley. Set aside.

 For the salad: In a large glass bowl, combine cucumbers, bell pepper, red onion, serrano (or jalapeño) and tomatoes. Pour the yogurt mixture over the vegetables and then season with salt and pepper to your liking. Fold together, stir and cover with plastic wrap. Refrigerate for several hours. Use a slotted spoon for serving to drain excess liquid. To serve, spoon onto platter or individual plates.