From Meredith’s Ono Island Kitchen

Ono Island Tomato
& Cucumber Salad

Ripe tomatoes, crisp cucumbers, sweet onion, lemon and fresh herbs come together in a cool Gulf Coast side dish made for seafood and evenings by the water.

Ono Island Tomato Cucumber Salad Recipe Search The Gulf

Living on Ono Island, I love having a few simple side dishes that can be prepared before the fish goes into the oven. This tomato-and-cucumber salad is cool, colorful and bright enough to balance buttery seafood without competing with it.

“The best summer side dishes taste like they belong beside the water—fresh, uncomplicated and full of color.” — Meredith

Recipe at a Glance

Serves: 4–6  •  Preparation: 15 minutes  •  Resting Time: 20–30 minutes

Fresh Gulf Coast Flavors

Ingredients

  • 4 ripe tomatoes, cut into wedges or large pieces
  • 2 cucumbers, thinly sliced
  • 1/2 sweet onion, very thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple-cider or white-wine vinegar
  • Juice of 1/2 lemon
  • 1 teaspoon honey, optional
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil, parsley or dill
  • Optional: 1/2 cup crumbled feta cheese

Simple and Fresh

How I Prepare It

Step One I place the tomatoes, cucumbers and sweet onion in a large serving bowl.
Step Two In a small bowl, I whisk together the olive oil, vinegar, lemon juice, honey, sea salt and black pepper.
Step Three I pour the dressing over the vegetables and toss everything gently, taking care not to break apart the tomatoes.
Step Four I allow the salad to rest for 20–30 minutes before serving. This gives the tomatoes time to release some of their juices and mingle with the dressing.
Step Five Just before serving, I add the fresh herbs and taste for seasoning. If I want a slightly richer salad, I finish it with crumbled feta.

At Home on Ono Island

A Side Dish Made for Seafood

I love that this salad can be assembled before dinner and allowed to rest while the fish cooks. Its lemony dressing and crisp vegetables are especially delicious beside crab-stuffed grouper, grilled Gulf shrimp, blackened fish or almost any coastal seafood meal.

Ono Island Tomato Cucumber Salad

Meredith’s Gulf Coast Tips

A Few Simple Details

Choose fragrant tomatoes. I look for tomatoes that feel heavy for their size and smell fresh near the stem.
Use tender cucumbers. English or Persian cucumbers work beautifully because their skins are tender and they contain fewer large seeds.
Soften a strong onion. If the onion tastes especially sharp, I soak the slices in ice water for 10 minutes and drain them before assembling the salad.
Add herbs at the end. I add the herbs shortly before serving so they remain fresh and vibrant.
Save the juices. The flavorful dressing at the bottom of the bowl is wonderful with crusty French bread.

Complete the Coastal Table

What I Would Serve Alongside It

Crab-stuffed grouper  •  Grilled Gulf shrimp  •  Blackened fish  •  Fresh crab cakes  •  A simple seafood dinner after a day on the water

From My Gulf Coast Recipe Collection

Try My Gulf Coast West Indies Salad

If you enjoy simple coastal salads, my West Indies Salad features sweet Gulf Coast blue crab, finely chopped onion and a bright cider-vinegar marinade.

View My West Indies Salad Recipe

Because We Live Here

Explore Ono Island and Gulf Coast Living

I love sharing the recipes, waterways and traditions that make our coast feel like home. SearchTheGulf.com is the Gulf Coast’s premier website for searching real estate listings throughout our coastal communities.

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By Meredith

Ono Island Homeowner • Gulf Coast Real Estate Advisor

Contact Meredith Amon Gulf Coast Realtor #searchthegulf #meredithamon #becausewelivehere

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