Texas de Brazil Cucumber Salad Recipe
The Texas de Brazil Cucumber Salad Recipe is fresh, crisp and full of bright flavor. It is simple but very refreshing.
Ingredients
- 3 large cucumbers thinly sliced
- 1/2 small red onion thinly sliced
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
Prepare the Cucumbers
- Wash cucumbers well. Slice them thin using a sharp knife. Thin slices absorb dressing better and taste more refreshing.
Slice the Onion
- Peel the red onion. Slice it very thin. Thin slices blend gently with the cucumbers and do not overpower the salad.
Cut the Tomatoes
- Slice cherry tomatoes in half. This adds color and sweetness. Tomatoes also balance the tangy dressing.
Make the Dressing
- In a small bowl, mix olive oil, vinegar, lemon juice, sugar, salt and pepper. Whisk until smooth and well combined.
Combine Vegetables
- Place cucumbers, onions and tomatoes in a large bowl. Toss gently to mix evenly.
Add the Dressing
- Pour dressing over vegetables. Toss slowly until everything is coated. Make sure dressing spreads evenly.
Add Fresh Herbs
- Sprinkle chopped parsley on top. Mix lightly. Fresh herbs add brightness and aroma.
Chill Before Serving
- Refrigerate for at least 20 minutes before serving. Chilling enhances flavor and keeps salad crisp.
Serve Fresh
- Serve cold as a side dish. Stir gently before serving to redistribute dressing.
Notes
- Use English cucumbers for fewer seeds.
- Add thin slices of bell pepper for extra crunch.
- Replace white vinegar with apple cider vinegar.
- Add feta cheese for a creamy touch.
- Sprinkle chili flakes for mild heat.
- Use fresh dill instead of parsley for different flavor.