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Tomato Cucumber Salad

A refreshing blend of ripe tomatoes and crisp cucumbers, perfect for summer gatherings and quick meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 4 ripe tomatoes, chopped Feel free to use heirloom for extra flavor.
  • 2 medium cucumbers, peeled and diced Or leave the skin on for added crunch.
  • 1 medium red onion, finely chopped For a touch of sweetness.
  • ½ cup fresh parsley, chopped A burst of freshness.
Dressing
  • 3 tablespoons olive oil For richness.
  • 2 tablespoons red wine vinegar Adds a zing.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Wash your tomatoes and cucumbers thoroughly. Chop them into bite-sized pieces and place them in a large mixing bowl.
  2. Finely chop the red onion and add it to the bowl, infusing the salad with a sweeter flavor.
  3. Toss in the fresh parsley to add a vibrant touch and an aromatic lift.
Mixing the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create a tangy dressing.
Combining
  1. Pour the dressing over the vegetable mixture and gently toss to ensure everything is well coated.
  2. Let the salad sit for a few minutes before serving to allow the flavors to meld.
Serving
  1. Serve in a colorful bowl, garnished with extra parsley for aesthetic appeal.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To preserve textures, avoid mixing in the dressing until ready to serve.