Cucumber and Tomato Salad with Yogurt Dressing

This is the first community kitchen debut for Jorge (pronounced as ‘Hor Hey’). Jorge is from Columbia and a lawyer by profession. Jorge had worked in many restaurants; for eg. Bishop, Ganache Patisserie, Joe Fortes, to name a few. The South Arm Cooking Club for Seniors is glad to have Jorge to lead the kitchen.

Jorge selected a middle eastern theme for his first kitchen. The first recipe is Cucumber and Tomato Salad with Yogurt Dressing. This is very similar to Greek Salad.


For the Salad:

  • 2 tomatoes, medium size
  • 2 English cucumbers
  • 12 lettuce leaves for underliners

For the Yogurt Dressing:

  • 3 cups of plain yogurt
  • 1/3 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup of crushed roasted peanuts (reserve some for garnishing)
  • 4 tablespoons chopped cilantro (reserve some for garnishing)


Source: Jorge Viduenez

Prep time: 20 minutes; Yield 12 servings


Cucumber-Tomato-Salad-2-300x200To prepare the dressing, combine the yogurt, sour cream, salt, sugar, part of the cilantro and peanuts in a bowl. Beat with a fork until smooth. Taste and adjust the salt and sugar according to the tartness of the yogurt.
Cucumber-Tomato-Salad-3-300x200Wash the tomatoes and cut out the core at the stem end. Cut each tomato into 5 slices of uniform thickness.

Wash the cucumbers. Peel the cucumber or score them lengthwise with a fork. Cut the cucumbers of the bias into 1/8 inch (3mm) thick slices.

Wash the lettuce.

Cucumber-Tomato-Salad-5-200x300Arrange the crisped lettuce leaves on a cold plate ready for service.Arrange the tomatoes and cucumbers on top of the lettuce, overlap 1 slice of tomato alternating with 1 slice of cucumber. Season with salt.

Dress each salad wit 2 tablespoons of yogurt dressing and sprinkle with chopped cilantro and roasted peanuts (optional).

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