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Tomato Cucumber Salad

A refreshing combination of ripe tomatoes and cool cucumbers, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 pieces ripe tomatoes Choose firm yet slightly soft tomatoes for the best flavor.
  • 2 pieces cucumbers Opt for English cucumbers for their thin skin and fewer seeds.
  • 1/2 cup red onion Adds subtle sweetness and a pop of color.
  • 1/4 cup fresh parsley, chopped A burst of freshness that elevates the dish.
Dressing Ingredients
  • 3 tablespoons olive oil Use quality olive oil for enhanced flavors.
  • 2 tablespoons red wine vinegar Adds a tangy zing that balances sweetness.
  • to taste salt Essential for enhancing all flavors.
  • to taste pepper Adjust according to personal preference.

Method
 

Preparation
  1. Rinse the tomatoes and cucumbers under cold water, then gently pat dry.
  2. Dice the tomatoes, removing the seeds if desired for less juiciness. Place in a large mixing bowl.
  3. Thinly slice the cucumbers into rounds or half-moons and add them to the bowl.
  4. Finely chop the red onion and parsley, then incorporate them into the mixture.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create a dressing.
  6. Pour the dressing over the salad and gently toss to combine, ensuring every piece is well-coated.
  7. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Notes

To maintain freshness, store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh as cucumbers can become soggy over time.