Description
A vibrant and refreshing cucumber tomato salad, perfect for summer gatherings.
Ingredients
Scale
- 2 large cucumbers (peeled and sliced)
- 3 medium ripe tomatoes (diced)
- ½ small red onion (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar (or lemon juice)
- ½ teaspoon salt (add more to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- 1 garlic clove (minced, optional)
Instructions
- Start by washing all your vegetables. Use plenty of cold water for the cucumbers and tomatoes; they should gleam with freshness!
- Next up, thinly slice the red onion. If red onions are too potent for your liking, give them a soak in ice water for a few minutes and then drain.
- Now, chop the parsley. It’s not only a garnish but a key component in brightening the flavors of this salad.
- In a large mixing bowl, combine the diced tomatoes, sliced cucumbers, onions, and chopped parsley. Grab a big spoon and gently toss everything together.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, oregano, and garlic if using. Pour this mixture over the salad and give it another gentle toss.
- Let it sit for about five to ten minutes; this allows the flavors to mingle.
- Taste your salad! Add a pinch more salt, some extra pepper, or even a splash of lemon juice if needed.
- Transfer your salad to a beautiful serving dish.
Notes
The salad is best enjoyed fresh but can last up to 2 days in the fridge, although the cucumbers might get a little soggy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber, tomato, salad, summer, healthy, fresh, vegetarian