How to Chop a Cherry Tomato

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

While I love tinned tomatoes for cooking with, my favourite tomatoes for salads or finger food are sweet little cherry tomatoes.

Hand drawing of three red cherry tomatoes with green leaves still attached

Like onions, tomatoes have smooth, slippery skin that can make them a little tricky to chop. So it’s important to use a good, sharp knife, preferably with a serrated blade. If you’re using a smooth knife I would start each cut by piercing the tomato with the tip of your blade – a great place to do this is the little green spot at the top of the tomato, where it would connect to the vine.

You can eat cherry tomatoes whole (minus the vine), but I find most of them are just a tiny bit big for my mouth. So for finger food, I like to halve my cherry tomatoes.

To halve cherry tomatoes, hold your tomato steady with a thumb and finger, and cut straight down between them.

Hand drawing of a red cherry tomato with cutting guideline (grey dotted line)

For mixed salads, though, I like to dice my tomatoes so all the flavours mix together. The easiest way to do this with cherry tomatoes is to cut them into eighths. Start by cutting them into halves just as above. Then, place each half on its cut face to cut into quarters.

Hand drawing of half a red cherry tomato with cutting guidelines (grey dotted lines)

Tomatoes are a great way to add pops of colour and flavour to plates of salad. And these sweet cherries are often popular with kids too!

How to Chop a Cucumber

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

Although it’s mostly been hidden behind rain clouds today, the summer sun has arrived here in England! With hotter weather comes the desire for more refreshing foods like salads and sandwiches. One of my favourite ingredients for both is cucumber.

Hand drawing of a dark green cucumber

Cucumber has dark green skin, paler green flesh and translucent seeds in the middle. You can basically eat the whole thing but the end parts of the cucumber, which don’t have any seeds in, are often a bit bitter. (I usually chop off the ends and feed them to my guinea pigs!)

Depending on what you want to use your cucumber for, you may want to cut it into slices, sticks, or cubes.

Slices of cucumber are best for sandwiches, and they’re very straightforward to cut. Simply work from one end of the cucumber, cutting off slices as thin or as thick as you like! Although, if you are going to use them in sandwiches, I’d recommend slices thinner than ½ cm (¼ inch).

Hand drawing of a dark green cucumber with cutting guidelines (grey dotted lines)

Sticks of cucumber are perfect for finger food. I especially like them with some fresh hummus. To cut a cucumber into sticks, start by chopping off a chunk of cucumber the same length as you want your sticks. (You may remember this method from my post on carrot sticks here.) Then just keep halving until your cucumber sticks are as thin as you like.

Hand drawing of a chunk of dark green cucumber with cutting guidelines (grey dotted lines)

Cubes of cucumber are perfect for mixing into salads. You can also use slices, but I personally think cubes let you mix all the ingredients together better. You can cut cubes of cucumber from either slices or sticks, but my favourite is using a sort of grid pattern like we did for diced carrot (link). This is the fastest way of cutting cubes I’ve found.

Start with a chunk of cucumber like for sticks, and cut it into long, thick slices as in the picture below.

Hand drawing of a chunk of dark green cucumber with cutting guidelines (grey dotted lines)

Cut each thick slice into sticks, then into cubes about 1cm (½ inch) square. Try and hold the sticks together for faster cutting.

27.6 cucumber diced 6

And there you have it! How to chop a cucumber, for all your summer dishes!

How to Chop a Carrot – diced carrot

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

Oh look, it’s carrots again! This tutorial is for diced carrot, which is perfect when you want all the flavours in the dish to mix together.

Just like before, start by making sure your carrots are clean and chopping out any discolouration or blemishes.

Hand drawing of a carrot showing a close up of a small blemish and cutting guidelines

Next, cut off the top and bottom (or ‘top and tail’) of your carrots.

Hand drawing of a carrot showing cutting guidelines (grey dotted lines)

The next step is to chop each carrot into chunks that are easier to handle, and are a roughly consistent width along their length. You can then deal with each chunk in turn.

 

Hand drawing of a chunk of carrot showing cutting guidelines (grey dotted lines)

 

 

 

 

Start by chopping each chunk into long slices about 1cm (half an inch) wide. Depending on the size of the carrot, this could be thirds, halves or quarters.

 

 

 

Continue to cut the chunks into sticks, about 1cm (½ inch) wide. (A little larger than in last month’s tutorial for carrot sticks (link).) If you can, try and avoid breaking them apart for now.

Hand drawing of thick slices of carrot showing cutting guidelines (grey dotted lines)

Finally, cut in the other direction, to make little cubes of carrot about 1cm (½ inch) square.

Hand drawing of thick slices of carrot showing cutting guidelines (grey dotted lines)

If you’re really looking to save time, you could even try chopping more than one layer of sticks at once! I’d recommend starting with just one and working your way up though.

 

Diced carrot cooks a little faster than slices or sticks, but still takes about 15 minutes to boil, especially if you’re cooking it in a sauce.

How to Chop an Onion – 2 Ways to Dice an Onion

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link) Please remember to give onions special consideration because of their shape, texture, and tendency to make your eyes water!

We’ve been gradually reducing the size of our onions – going from onion chunks (link), to onion slices (link), and now diced onion! Dicing onions is a great way to get a lot of flavour out of them in a short cooking time.

This tutorial contains two different methods to dice an onion. The first method is simpler, but it does take a little time. The second is so fast your eyes barely have time to water, but it is a more advanced technique.

Method 1

Start by chopping your onion into slices. Just follow the tutorial from last month (link), although you can skip cutting the onion into quarters and just slice the halves.

Once you have your slices, lay them down to dice. I like to cut a sort of lazy grid pattern, but you could also cut it into triangles (sort of like a mini pizza; see picture below).

Hand drawing of two onion slices with cutting guidelines (grey dotted lines)

To save time, you can cut through multiple slices at once. I would recommend you start with just one and work your way up slowly to find how many slices you’re comfortable chopping at once. Make sure if you’re stacking slices that you have the largest one on the bottom and the smallest on the top – it’s important that your stack doesn’t fall over during cutting.

 

Method 2

I actually learned this second technique from the anime sweetness & lightning. It’s a little tricky, because it involves breaking my second rule of knife safety (see my earlier post here). But it’s so much faster that I’ve diced onions this way ever since.

To start, remove the skin and top of the onion, but leave the root end on. (This will help the onion stay together as you chop it.) Cut the onion in half.

Hand drawing of half a red onion, peeled but with the root end still attached

Next, cut into the onion towards the root end. You don’t need to cut all the way through, but you’ll need to use your non-knife hand to steady the onion.

Hand drawing of half a red onion with cutting guidelines (grey dotted lines)

Now cut downwards. You don’t need to cut right to the edges, because of the layers in the onion. I usually find just three cuts is plenty.

Hand drawing of half a red onion with cutting guidelines (grey dotted lines)

Finally, cut as if you were slicing the onion. Perfectly diced pieces of onion will simply fall off the end!

Hand drawing of half a red onion with cutting guidelines (grey dotted lines)

As you get towards the end of the onion, you may find that it starts to fall apart a bit. Hold it together if you can, but you can always deal with those parts that do fall off separately.

This technique definitely takes a bit of getting used to, but if you can master it it’s so worth it!

 

Diced onions can be used to add flavour to a huge variety of dishes, including stews, soups, and curries. They’re especially great in dishes where you want a little bit of everything in every spoonful.

You can fry diced onions in about 15-25 minutes, although it rather depends on how soft you like your onions! Onions can be eaten raw, or very well-done, so it’s really a matter of taste.