Now that local tomatoes and cucumbers are available, it’s the perfect time to prepare a refreshing salad.

Adding a grilled salmon fillet makes the meal complete, says Paolo Vasapolli, executive chef in Food and Catering Services. His recipe calls for long ribbons of cucumber and a purée of flavourful herbs, and feeds four.

Tomato Onion Cucumber Salad with Grilled Salmon and Scallion Cilantro Purée

Ingredients

Salad

• 2 lbs heirloom tomatoes
• 1 English cucumber
• 6 green onions

Dressing

• 2-3 tbsp apple cider vinegar
• ¼ cup of extra virgin olive oil
• ½ tsp of sea salt plus more to taste
• 1 pinch of fresh cracked black pepper

Purée

• 1 cup cilantro
• ½ cup of oil
• ¼ teaspoon of lime juice
• ¼ teaspoon of Worcestershire sauce
• 2 cloves garlic
• 2 scallions roughly chopped
• pinch of cumin

Garnish

• 4 pcs of 4-5 oz salmon fillet
• ¼ cup of fresh basil leaves
• 2 tbsp fresh thyme leaves

Instructions

1. In a large bowl whisk together the olive oil and vinegar. Season to taste with sea salt and freshly cracked black pepper.
2. Use a serrated knife to slice the tomatoes in half. Using a mandolin or a vegetable peeler, slice the cucumber lengthwise into ribbons. Chop the green onions and combine all. Set aside.
3. Place all the purée ingredients in a small food processor and blend everything together, adjust seasoning.
4. In the meantime, season the salmon with salt and pepper and heat up a little oil in a frying pan. Once the pan is hot, sear the salmon skin side up first, then cook on both sides.
5. Once the salmon is cooked, toss the salad together with the dressing and adjust seasoning to taste. Sprinkle with the basil and thyme leaves.
6. Place the salad in the center of the plate, place the salmon on top, and drizzle with the cilantro-scallion purée.

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.