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Tomato, Cucumber, and Onion Salad

A vibrant salad that captures the best flavors of summer with fresh tomatoes, cucumbers, and onions, perfect for any gathering.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups cherry tomatoes, halved or quartered for larger varieties
  • 1 large cucumber, peeled and diced (or leave the skin on for extra crunch)
  • 1 medium red onion, thinly sliced (soak in water for a milder flavor)
  • 1/4 cup fresh parsley, chopped
Dressing
  • 2 tablespoons olive oil for a luscious dressing
  • 2 tablespoons red wine vinegar adding a zing of flavor
  • Salt and pepper to taste
  • Optional: Feta cheese or olives for added flavor

Method
 

Preparation
  1. Begin by washing your fresh produce thoroughly under cold water.
  2. Halve the cherry tomatoes and place them in a large mixing bowl.
  3. Peel and dice the cucumber, then add it to the bowl with the tomatoes.
  4. Slice the red onion thinly. If you prefer a milder taste, soak the slices in cold water for about 10 minutes, then drain before adding to the salad.
  5. Toss in the freshly chopped parsley for a pop of herbaceous flavor.
  6. Drizzle with olive oil and red wine vinegar, then season with salt and pepper to taste.
  7. Gently toss everything together until well combined, allowing the dressing to coat all ingredients.

Notes

This salad is best served chilled. Store leftovers in an airtight container in the fridge for about 2-3 days. For best taste, consume fresh as the cucumbers may lose their crispness over time.