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Tomato Cucumber Salad

A refreshing and colorful salad made with ripe tomatoes, cool cucumbers, and a tangy dressing, perfect for summer picnics and gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 cups ripe tomatoes, diced Use colorful heirloom varieties for visual appeal.
  • 2 cups cucumbers, peeled and sliced English cucumbers work well for less seed.
  • 1 small red onion, thinly sliced Adds a kick of flavor.
  • 1/4 cup fresh parsley, chopped For garnish and freshness.
Dressing Ingredients
  • 3 tablespoons olive oil Extra virgin is the best choice.
  • 2 tablespoons balsamic vinegar For a tangy contrast.
  • to taste Salt and black pepper Always adjust to your preference.

Method
 

Preparation
  1. Start by dicing the tomatoes and slicing the cucumbers. Ensure they are of uniform size for a consistent bite.
Mixing
  1. In a large bowl, combine the diced tomatoes, cucumber slices, and red onion.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until emulsified.
Combining
  1. Drizzle the dressing over the salad and toss gently to coat all the vegetables evenly.
Garnishing
  1. Finally, sprinkle fresh parsley on top for a pop of color and added flavor.

Notes

For additional crunch, consider adding radishes or swapping the dressing for a yogurt-based one. Store in an airtight container for 2-3 days.