Best Cucumber Tomato Sauce Recipes

Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1 clove garlic, grated
6 pieces skinned and deboned chicken thighs, cut into 1 inch strips (about 1 1/2 pounds)
3 1/2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons quality olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
1 teaspoon dried oregano
2 Roma tomatoes, chopped
1 English cucumber, chopped
1 clove garlic, grated
1 lemon, juiced
1/2 small red onion, minced
Handful fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
Four 6-inch store-bought white pita pockets
Olive oil

Steps:

For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

Sarasota's Cucumber Tomato Salad in a Creamy Dill Sauce image

Provided by SarasotaCook

Time 15m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9

4 -5 large plum tomatoes, lightly seeded and diced (roma tomatoes)
1 large English seedless cucumber, peeled and cut in half moons
1 shallot, thin sliced
1/4 cup plain yogurt (you can use sour cream or even a mix of the two if you want)
1 garlic clove, minced
1 -1 1/2 teaspoon fresh dill, minced (more or less to taste, start with 1 teaspoon and you can always add more)
1/4 teaspoon sugar
salt
pepper

Steps:

Dressing -- Mix the yogurt, shallot. garlic, sugar, salt and pepper in a small bowl and set to the side.
Salad -- In a medium bowl add the cucumbers and tomatoes. Now, if you can't find a seedless cucumber, use a "regular" cucumber and lightly seed it. .
Add the dressing to the salad along with the fresh dill and toss lightly.
Serve -- I love to serve mine over a bed of fresh greens and broiled fish on the side. ENJOY!

Nutrition Facts : Calories 37.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 2, Sodium 12.4, Carbohydrate 7.2, Fiber 1.1, Sugar 3.9, Protein 1.7

SALMON WITH A WARM SALAD OF CUCUMBER OLIVES AND TOMATO BUTTER SAUCE image

Yield 4 persons

Number Of Ingredients 17

Tomato butter sauce:
About 1/2 lb vine-ripened cherry tomatoes, quartered
1 tsp sherry vinegar
1 tsp caster sugar
1 tbsp freshly chopped basil
About 1/2 cup heavy cream
3-4 tbsp of unsalted butter, diced
Salmon and Salad:
4 salmon filets, 5-6 oz each, skinned
4 tbsp olive oil
1 large cucumber, peeled and diced
2 tomatoes, skinned, deseeded and diced
1/2 cup black olives, chopped
1 tbsp chopped fresh parsley
2 heads baby gem lettuce
3 tbsp classic vinaigrette
Sea salt and freshly ground black pepper

Steps:

Tomato Butter Sauce: Blend the tomatoes in a food processor with the vinegar, sugar and basil until smooth. Pass the puree through a sieve into a saucepan. Cook over a moderate heat for about 10 minutes until reduced by half. Mix in the cream and simmer for 1-2 minutes. Gradually whisk in the butter over low heat until you have a smooth and glossy sauce. Check for seasoning. Salmon and Salad: Rub both sides of the fillets with 1 tbsp of olive oil and set aside. Sauté briefly the cucumber, tomatoes, olives and parsley together in 1-2 tbsp olive oil. Season well and set aside. Quarter the gem lettuces lengthways and cut out the core. Heat the remaining oil in a heavy-based non-stick frying pan then sauté the lettuces with some seasoning for about 2 minutes. Once the leaves start to wilt, toss them in 2 tbsp vinaigrette. Transfer them to a warm plate and set aside. Heat a heavy based non-stick frying pan and when hot, add the salmon, skinned side down. Turn the heat to medium and cook for 3-4 minutes. Season the fish as it cooks. Turn over and finish cooking the other side for about 30 seconds to 1 minute. To serve, reheat the salad and toss in the remaining vinaigrette. Arrange the salad into the middle of the serving plates and place the wilted lettuce on top. Rest the salmon on top and serve the sauce around.

Cucumber-Tomato Sauce image

Provided by Zucchini-Houdini

Time 45m

Yield 6

Number Of Ingredients 12

¼ cup olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 cup chopped roma (plum) tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon black pepper
4 ½ teaspoons white sugar
¼ teaspoon salt
½ cup chopped red bell pepper
2 cups diced cucumber

Steps:

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 8.2 g, Fat 9.2 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 100.8 mg, Sugar 5.5 g