Description
A refreshing, crisp, and simple summer salad made with vine-ripened tomatoes, English cucumbers, and a tangy olive oil and red wine vinegar dressing. Ready in just 15 minutes.
Ingredients
Scale
- 2 pounds tomatoes (heirloom or vine-ripened)
- 2 large cucumbers (English or Persian)
- 1 small red onion
- 1/2 cup fresh herbs (dill and parsley mix)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and black pepper (to taste)
Instructions
- Wash and dry the cucumbers and tomatoes. If using standard cucumbers, peel them; otherwise, leave the skin on.
- Slice cucumbers into 1/4-inch half-moons and place in a large mixing bowl.
- Core and slice tomatoes into wedges or chunks of similar size to the cucumber slices. Add to the bowl.
- Thinly slice the red onion into half-rings. If the bite is too strong, soak in ice water for 10 minutes, then drain and pat dry before adding to the bowl.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, salt, and pepper until emulsified.
- Finely chop the fresh herbs and sprinkle over the vegetables.
- Pour the dressing over the salad and gently toss with tongs or a large spoon to coat evenly without crushing the tomatoes.
- Let the salad sit in the refrigerator for 15 to 30 minutes to allow flavors to meld and vegetables to chill.
- Give the salad a final gentle toss before serving, drizzling any remaining dressing from the bottom of the bowl over the top.
Notes
For best results, use cold vegetables for a crisp texture. Do not salt the salad too early if serving hours in advance, as this draws out moisture. If meal prepping, keep dressing separate and toss just before eating. This salad is best eaten within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
Keywords: cucumber tomato salad, summer salad, easy salad, gluten-free, vegan, healthy side dish, 15-minute recipe, fresh vegetables