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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cucumber, Tomato, Pickled Beet & Orange Salad

34.0

7 English cucumbers, diced

5 lb tomatoes, cut into bite-sized pieces

2½–3 cups pickled beets, drained and diced

1 large red onion, very thinly sliced

2 cups fresh dill, roughly chopped

3 large oranges

Zest of 1 orange

Segments from all 3, cut into bite-sized pieces

1½ cups white wine vinegar

¾ cup extra-virgin olive oil

½ cup fresh orange juice

3 tbsp Dijon mustard

2 tsp kosher salt, plus more to taste

1¾ tsp freshly ground black pepper

Zest of 1 orange

Whisk together the vinegar, olive oil, fresh orange juice, Dijon, salt, pepper and orange zest. Refrigerate.
Combine the cucumbers, tomatoes and red onion. Keep refrigerated.
About 30 minutes before serving, add the dill and drained pickled beets. Toss gently.
Fold in the orange pieces just before dressing the salad.
Add the vinaigrette a little at a time and toss gently. You may not need every drop. Taste and adjust the salt and vinegar.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m

Created last week

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