Castilian-Style Cucumber and Tomato Salad

4.00 avg. rating (80% score) - 4 votes

Castilian-Style Cucumber and Tomato Salad

Recipe by executive chef Daniel Chong-Jimenez of The Spa at Norwich Inn.

Yield: 4 (3-ounce) servings


  • 1/2 English cucumber, peeled, seeded, and sliced
  • 1/2 small red onion, cut into thin strips
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup chopped fresh parsley
  • 1/4 cup sliced green olives
  • 2 small garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: arugula leaves


Stir together first ten ingredients. Cover and chill. Garnish, if desired.

  • Anonymous

    I did not use arugula in my recipe, and I used balsamic vinegar. This is a nice twist.

  • Anonymous

    I made two separate batches of this recipe. One batch as the recipe stated (didn’t put arugula leaves on for garnishment), was really good. The second batch I didn’t put the parsley or lemon juice in and we enjoyed it much much more. The lemon juice is just a taste preference for my husband & I, we don’t like lemons in/on anything except lemonade.

  • I’ve made this recipe twice, the 1st time as is, and the 2nd time replacing the green olives with black and the lemon juice with wine vinegar. Even better.

  • Florence

    Added garlic, fresh basil and oregano to this recipe. Everyone enjoyed it; we have made it a number of times.


Leave a Comment

Enter Your Log In Credentials