Decoracion de el plato con pepino y tomate.

¡¡¡Hola amiga, amigo y a migue de Cocina de To2!!!

Hoy te traigo esta propuesta de decoración de platos de comida con pepino y tomate.

Mira al final del post los  valiosos concejos  culinarios para esta propuesta de decoración de platos de comida.

Escribo este post específico para la decoración de platos de comida con pepino y tomate porque es un formato que se adapta a un gran número de platos, que complemeta como una ensalada combinada con el plato principal a la vez que balancea la dieta del día.


INGREDIENTES (para un plato)

  • 1 tomate mediano.
  • 1 trozo de pepino de 60 cm de largo
  • 1 cucharada de aceite vegetal
  • 1 chorrito de limón.
  • 1 cucharada de azucar blanca.
  • 1 cucharadita de sal.


  1. Corta el tomate a la mitad, luego en media  ruedas y luego en cuartos de rueda y colócalas todas en la periferia del plato
  2. Corta el pepino semi pelado en cubos pequeños y colócalos en la periferia del plato en el lado contrario al de los tomates.
  3. Échale con tus dedos azucar a gusto sobre el tomate y el pepino cortados, añade seguidamente unas goticas de jugo de limón, agrega el aceite vegetal y por último la sal.
Preparación de la decoración del plato con tomate y pepino.

También puedes mezclar a gusto el pepino y el tomate

Tomate y pepino cortados y sazonados con azúcar blanca, aceite de oliva, limón y sal.


  1. Lo más importante para esta receta es no sobrepasarte con el jugo de limón, la sal o el azúcar. Aquí es mejor que falte y no que sobre, porque se trata de que sea todo lo más natural posible para que contraste suavemente con el plato principal.
  2. Si un tomate grande te resulta demasiado para un plato, puedes emplear la mitad de un tomate para cada plato, según el apetito de los comensales.

Aquí te dejo algunas fotos de comidas con esta propuesta de decoración.

Bola de arroz integral + arroz silvestre y picadillo de res.
El Huevo Rey con su corona de Kechut entre tomates, pepino y berenjena empanizada.


Franjas de res a la sartén- grill con patatas fritas.


Filete de pescado carbonero de Alaska empanizado con arroz amarillo.


Chicharrones de panceta de cerdo con puré de patatas.


Congrí de lentejas pardinas


Contacta con la página y envia tus comentarios, sugerencias e inquietudes culinarios.

Recibe un cálido abrazo de Cocina de To2.

Jorge Luis.

Mientras escribo acepto una invitación a una taza de café en mi E-mail:

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