Ingredients
Units
Scale
- 2 small tomatoes, diced in small pieces
- 1/4 teaspoon Kosher salt
- 1/4 red onion, diced
- White wine vinegar, for soaking onion
- 1/2 cup English cucumber, diced in tiny pieces
- 1/4 cup blue cheese crumbles
- 1/4 cup Ranch dressing
- 1 head Iceberg lettuce, outer leaves discarded, quartered through core
Instructions
- Salt your tomatoes. Dice your tomatoes into small pieces, remember think confetti size! Place a fine-mesh strainer over a bowl and add your tomatoes. Sprinkle with the salt and toss to combine. Let tomatoes stand, ~10 minutes.
- Dice your onions into super small pieces. Place your onion in a bowl and pour enough vinegar on top to cover. Let onion sit as you prepare the rest of your ingredients. Or you can prep some for the rest of the week and use my ‘quick pickle‘ technique here.
- Dice your cucumber into tiny bite-sized pieces.
- Cut your Iceberg lettuce into wedges. Remove the outer leaves and then quarter through core in order for each piece to hold together.
- Prepare your dressing. This dressing is always on repeat at my house and in the refrigerator. Feel free to buy one, ranch or blue cheese, however, aim to get a lower-sodium, no-added sugar when/if possible!
- Plate the salad. Arrange the wedges on plates and spoon the dressing over each, ~1 tablespoon. Sprinkle the tomatoes, cucumber, pickled red onion, and blue cheese crumbles (1 tablespoon/wedge).
- Prep Time: 10
- Category: Salads