Cucumber, tomato and onion salad

One of the things I love about summer is that I get to grill a lot which stops me from complaining about the heat for all  fifteen minutes. I am one of those people who likes to grill in the winter too. I will grill whenever I feel like it, so I will fire up the grill mid-week too.

I think you can grill just about anything and one of the healthiest ways to cook.  In Zimbabwe a lot of people like to go to bottle stores to eat grilled meat. One of the most popular places to have grilled meat is called KwaMereki, but I have never been, yeah I am boring. The place itself does not look like much but its more about the people who you go there with that make the process enjoyable for those that go. People eat while standing and place their food on the hood of their cars. The women there sell sadza, grilled meat and salads – usually cucumber, tomato and onion salad. Even though I have never been there people talk about it so much that I feel like I know what goes on there. I think there is a song that was done about the place, I can not remember.  

At home my mom would make a similar salad, though we ate more as a snack. She would chop the vegetables add a bit of salt and vinegar and we would eat it. Cucumbers have a way of cooling you down on a hot afternoon and even more so when paired with sadza.

Last sunday I decided to grill meat and serve it a salad and sadza.

It was one of those days where I actually planned my day so I knew what we were having dinner. I made the salad in the morning and let the flavours mingle all day long and it was yummers! Leo Sr, does not like raw onion but by the end of the day it was sweet. Granted I had used red onion but the smell was not as strong.

Like I said I served it with sadza and grilled meat and tasted better than what my mother used to make. 

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Cucumber, tomato and onion salad

Prep Time 10 minutes

Total Time 10 minutes

Author Princess Tafadzwa

Ingredients

• 1 sliced cucumber
• 1 chopped tomato
• 1 chopped small red onion
  
  Dressing
• 1/4 cup canola oil
• 1/4 cup red wine vinegar
• salt and pepper
• red pepper flakes
• 1 tablespoon chopped parsley

Instructions

1. Make the dressing but mixing it all together.
2. Toss the vegetables together in a bowl. Add the dressing and sprinkle the parsley.
3. Refredgerate for at least two hours before serving