PS: My Riff on Grandma's Cucumber, Tomato and Red Onion Salad

Chef: Andrea Seppinni
Makes: 4-6 servings
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes



  • 2 medium or one very large thin-skinned cucumber, such as English cucumbers, peel left on, thinly sliced
  • 6-8 smaller or 4-5 large vine ripe tomatoes, multiple colors are great, red, yellow, orange, cored and wedged
  • Dressing
  • 1 c plain non-dairy yogurt (unsweetened if possible such as So Delicious Coconut Milk Unsweetened Plain Yogurt)
  • 1/4 c good quality red wine vinegar
  • 2 t dried dill or tarragon or 1 1/2 tablespoons fresh dill or tarragon
  • Sweetener of choice, to taste, optional
  • Sea salt, to taste, optional
  • Freshly ground black pepper, to taste



  1. Whisk together all the dressing ingredients in a medium bowl; taste and adjust seasoning as necessary.
  2. Fold in the prepped cucumber, tomatoes and onion.
  3. Allow to marinate for at least an hour (longer is even better!) in the refrigerator, gently stirring through occasionally.
  4. Serve.

Andrea Seppinni


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