Tomato and Cucumber Salad

Recipe from Madhur Jaffrey and MasterClass

Adapted by David Tanis

Updated Sept. 2, 2025

Tomato and Cucumber Salad
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(28)
Comments
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This adaptation of a Madhur Jaffrey recipe is lovely in its simplicity. Yellow or gold cherry tomatoes are especially summery here, but any color of tomato will work — as will large ones, sliced or wedged if you wish. But try, if you can, to find the curry leaves at an Indian grocery. They add a subtle fragrance. —David Tanis

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Ingredients

Yield:4 to 6 servings
  • 1English cucumber
  • 2cups halved yellow cherry tomatoes
  • Juice of 1 large lemon (about 3 tablespoons)
  • Salt and freshly ground black pepper
  • ½teaspoon ground cumin, preferably toasted
  • Pinch of ground cayenne
  • 2tablespoons vegetable oil
  • ½teaspoon whole brown mustard seeds
  • 8 to 10fresh curry leaves (optional)
  • Dill sprigs, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

64 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel cucumber and cut in half lengthwise. Cut each half into 3-inch lengths. Cut those pieces into spears. Place cucumber spears and cherry tomatoes on a platter. Sprinkle with lemon juice, then season with salt and pepper to taste. Dust with cumin and cayenne.

  2. Step 2

    Just before serving, heat oil in a small pan over medium-high. When oil is hot, add mustard seeds. When seeds begin to sizzle and pop, add curry leaves, if you like, and let sizzle for a few seconds. Carefully add oil, seeds and curry leaves over the cucumber and tomatoes. Garnish with dill.

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Ratings

4 out of 5
28 user ratings
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Comments

Vlad

I found that it tastes even better kept overnight in the fridge.

Chuck

I would use less lemon juice and splash a little olive oil before serving next time. The recipe calls for the juice from a whole lemon or 3 tablespoons. I used the whole lemon and it turned out puckeringly sour. Next time I would use a couple of squeezes from 1/2 of a lemon.

Brent

Unbalanced. Too acidic, too liquidy afterwards,

Bonnie Lemons

Delicious! I sprinkled the lemon as directions said, less than the instructions called for. To make it more of a meal, I fried some halloumi, which reminds me of Indian cheese, and added it diced on top. Also cut cukes into bite-size chunks. I’ll definitely make it again, perhaps with seasoned tofu.

Chris

Prepared as written and it was completely underwhelming. Poor enough that I’m not even interested in trying to fix it, and that’s from someone who is usually really happy with anything suggested by Madhur Jaffrey.

Brent

Unbalanced. Too acidic, too liquidy afterwards,

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Credits

Adapted From Madhur Jaffrey, MasterClass

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