Salads
Cherry Tomato, Cucumber & Jicama Salad with Quick-Pickled Red Onions
Fresh, colorful, and packed with crunch, this simple summer salad combines juicy cherry tomatoes, cool cucumber, and crisp jicama with fresh lemon and olive oil. Quick-pickled red onions bring just enough tang to make every bite pop.
Ingredients
- For the salad
- 2 cups cherry tomatoes, halved, preferably a colorful mix
- 1 large cucumber or 2 small cucumbers, diced
- 1 cup jicama, peeled and diced
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Quick-Pickled Red Onions, recipe below
- Salt, to taste
- Freshly ground black pepper, to taste
- Quick-Pickled Red Onions
- 1 red onion, thinly sliced
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 5 whole black peppercorns
Directions
- 1
Make the pickling liquid
In a small saucepan, combine the water, apple cider vinegar, sugar, kosher salt, and peppercorns. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring until the sugar and salt have completely dissolved. Remove from the heat and let the pickling liquid cool slightly.
- 2
Pickle the onions
Place the sliced red onion in a jar or heat-safe container. Pour the pickling liquid over the onions, making sure they are submerged. Refrigerate for at least 1 hour before using.
- 3
Prep the vegetables
Halve the cherry tomatoes. Peel the jicama, then dice the jicama and cucumber into similarly sized, bite-size pieces. Keeping them relatively small gives you a little of everything in each bite.
- 4
Build the salad
Add the cherry tomatoes, cucumber, and jicama to a large serving bowl. Season lightly with salt.
- 5
Dress the salad
Add the fresh lemon juice and olive oil. Gently toss until everything is evenly coated.
- 6
Finish and serve
Add 1/4 cup of drained quick-pickled red onions and freshly ground black pepper. Toss gently, taste, and adjust the salt, lemon juice, or pepper as needed. Serve immediately for the best crunch, or refrigerate briefly before serving.
Chef Healthy Henry Tip
- When choosing jicama, look for one that feels firm and heavy for its size. Once peeled and cut, the flesh should be creamy white, juicy, and crisp. Avoid jicama that looks dry, brown, or woody inside.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
