Photo: Thomas J. Story

 

YieldsMakes about 3 cups (serving size: 1/2 cup)
AuthorCharles Bililies

At Souvla, the San Francisco restaurant mini-chain specializing in spit-roasted meats, this crunchy, refreshing salad is an indispensable part of pork souvlaki (grilled-meat pita wraps).

This recipe goes with: Grilled Pork Souvlaki with Fresh Pita

How to Make It

1

Whisk oil, lemon juice, oregano, and salt together in a large bowl. Add tomatoes and cucumbers and toss well.

2

Make ahead: Up to 1 day, vinaigrette and vegetables chilled separately.

Ingredients

 3 tablespoons extra-virgin olive oil
 1 tablespoon lemon juice
 1/2 tablespoon dried oregano
 1/2 tablespoon kosher salt
 1 1/2 cups halved grape or cherry tomatoes
 3 Persian cucumbers, cut into 1/2-in. dice, or 1/2 English cucumber, diced

Directions

1

Whisk oil, lemon juice, oregano, and salt together in a large bowl. Add tomatoes and cucumbers and toss well.

2

Make ahead: Up to 1 day, vinaigrette and vegetables chilled separately.

Cucumber-Tomato Salad