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Cucumber, Tomato, and Red Onion Salad Recipe from Jiko, Animal Kingdom Lodge

 
Ingredients

For the vanilla dressing:
1/2 cup white balsamic vinegar (you may substitute malt or cider vinegar, but do not use brown balsamic)
1/2 tablespoon vanilla extract
1/4 cup extra virgin olive oil
Pinch or kosher salt
Pinch of fresh ground pepper

For the melon vinaigrette:
1/4 cup cantaloupe juice
6 tablespoons watermelon juice
Pinch of kosher salt
Pinch of fresh ground pepper
1/4 cup fresh-squeezed lemon juice
1/2 cup extra virgin olive oil

1/4 cup cottage cheese
1/2 tablespoon basil leaves, sliced fine

For the salad:
1 English cucumber
1/2 teaspoon kosher salt
1/2 red onion, sliced very thin
2 tomatoes, cubed
Salt and pepper
1/4 pound arugula


Method

Make the vanilla dressing by whisking all the ingredients together and adjusting seasoning to taste. Set aside. For the melon vinaigrette, juice the cantaloupe and watermelon (cut into small pieces and squeeze by hand or use an old-fashioned glass or metal orange juicer) and measure amounts needed. Mix in salt and pepper, then lemon juice. Whisk in olive oil and adjust seasoning. Set aside. When ready to serve, mix in cottage cheese and basil.

Cut cucumber in half, seed, slice fine, and place in a stainless steel bowl. Add salt, mix well, and let sit for a half hour at room temperature. Drain water from cucumber and mix with onions and tomatoes. Add 1/4 cup of vanilla dressing (reserve the rest) and season with salt and pepper to taste.

In the center of a large plate, mound the tomato, cucumber, and red onions and drizzle 2 tablespoons of melon vinaigrette around them. Top with the arugula tossed with 2 tablespoons of vanilla dressing.

The dressings can be made the day before and kept refrigerated.

 


 

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