A cucumber tomato salad built on a single technique — pre-salting the cucumbers — promises a crisp, never-watery result in about 10 minutes. The recipe calls for just a handful of fresh ingredients and one bowl, making it a practical choice for solo cooks and summer gatherings alike.
In brief
- —Ready in about 10 minutes, one bowl required
- —Salting cucumbers first prevents a watery dressing
- —Avocado oil replaces heavy mayonnaise-based dressings
The osmosis trick that keeps cucumbers from turning soggy
The central technique in this recipe is straightforward food science. Cucumbers are composed mostly of water, and if they are dressed immediately, the salt in the dressing draws that moisture out through osmosis, leaving a watery puddle at the bottom of the bowl.
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