Cucumber and Tomato Salad with Miso-Onion Vinaigrette...

It's well into summer 🌞! While days are long and really hot, it's important to keep hydrated and stay cool. Our eating has changed too... reaching for the Bbq for cheery grilled foods and refreshing cool sides to complement. Happy to announce that I have partnered with Produce Made Simple to promote Ontario Greenhouse Vegetable Growers (OGVG) by sharing one of my favourite summer sides with their local produce of cool cucumbers and tangy tomatoes.

Try them with this brilliant Japanese-inspired chunky dressing. Grated onion's sharpness is tempered by miso's delicate umami flavour imparting savoury sweetness without adding salt or sugar. Lifted with acidic rice vinegar and tart lemon juice and finished with creamy bodied avocado oil, it is super delicious to enliven our fresh green and red tasty friends. The key is to maximize the flavour infusion in cucumbers with a fun Japanese knife cut using the help of a ruler. Read on to see how.

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, see how-to images below
3 medium OGVG tomatoes, cut into wedges, then halved 
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds
Additional tool: a ruler

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

A handy ruler is used as a knife stop guard.

Grate the onion in the big hole grater.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for refreshing coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving. 

Note: Extra dressing can be refrigerated for up to 3 days!

Accordian slits for maximum flavour to seep in! This works well with mini cucumbers as coins- use a pair of wooden disposable chopsticks instead of a ruler. For regular cucumbers, cut in half for moon shapes.

This guy loves his juicy tomatoes and wanted to drink the savoury miso-onion sauce :).

What a salivation-inducing stunner!

A unique and tasty refreshing side to your fave grilled summer foods! Try it with yours!

Full Recipe:

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, prep as per below
3 medium OGVG tomatoes, cut into wedges, then halved
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving.