Cucumber and Tomato Salad
A light, refreshing medley of crisp cucumber, sun-ripened tomatoes, and aromatic herbs dressed in a simple oil and vinegar blend. This chilled salad offers a vibrant and wholesome addition to any warm-weather meal.
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Servings: 4
Ingredients
- 2 to 3 large garden tomatoes chopped into bite-sized pieces
- 1 tablespoon red wine vinegar
- A pinch of freshly ground black pepper and sea salt to your preference
- 2 tablespoons cold-pressed olive oil
- ½ of a medium red onion finely sliced into thin slivers
- A mix of fresh herbs such as chopped dill, parsley, or basil, 1 tablespoon, if desired
- 1 seedless cucumber English variety, cut into thin rounds
Instructions
- In a mixing bowl, combine the sliced cucumber, diced tomatoes, and red onion.
- Drizzle the olive oil and red wine vinegar over the vegetables, then sprinkle with salt and pepper to taste.
- Add the fresh herbs if using, and gently toss the ingredients until evenly coated.
- Cover the bowl and place in the refrigerator for a minimum of 20 minutes to allow the flavors to blend.
- Serve chilled as a crisp, flavorful side.