Summer Cucumber Jicama Salad
This cucumber jicama salad with tomatoes is a quick and easy, crowd-pleasing starter for a refreshing summer dish.
- 20 min
- Serves 4
- 4 ingredients
Steps
- Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
- Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.
Frequently asked questions
What can I use instead of jicama?
Water chestnuts, kohlrabi or a firm tart apple all give the same sweet crunch. Whatever you use, cut it into matchsticks as the recipe does, since the texture against the soft cucumber is the point of it.
How much lemon juice does this salad need?
One tablespoon, which is what the method calls for even though the ingredients only mention zesting the lemon. Zest the lemon first and then squeeze it, and one lemon gives you plenty for both.
Can I use regular cherry tomatoes instead of white ones?
Yes, ordinary red cherry tomatoes work perfectly and are far easier to find. White ones are milder and less acidic, so a red variety will make the salad slightly sharper against the lemon.
Do I have to peel the cucumber in stripes?
No, it is cosmetic. Alternating strips leave green edges on each slice, which looks better in a salad this plain, but peeling it fully or not at all changes nothing about how it tastes.
Can I make this cucumber salad ahead of time?
It is best within an hour or two of making. Cucumber and tomatoes both weep once cut and dressed, so the salad loosens and softens if it sits. Cut everything ahead if you like and combine it just before serving.
What do you serve with cucumber jicama salad?
It works as a starter or alongside anything grilled, since it is cold and sharp and there is no oil in it. It also sits well next to something rich and spiced, where the crunch is a relief.