Crisp Tomato Cucumber Onion Salad (Print version)
Refreshing crunchy salad with ripe tomatoes, crisp cucumbers, and tangy red onions in light vinaigrette.
# What goes in:
→ Vegetables
01 - 3 medium ripe tomatoes, diced
02 - 1 large cucumber, sliced into half-moons
03 - 1 small red onion, thinly sliced
04 - 2 tablespoons fresh parsley, chopped
→ Dressing
05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon red wine vinegar
07 - 1 teaspoon lemon juice
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
# Cooking steps:
01 - Combine the diced tomatoes, sliced cucumber, and thinly sliced red onion in a large mixing bowl.
02 - Whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Sprinkle the chopped parsley over the salad and toss once more to distribute.
05 - Serve immediately for optimal crunch, or refrigerate for up to 30 minutes to chill before serving.
# Tips from flavorandfeast:
01 -
- It comes together in under fifteen minutes when you need something fresh but don't want to turn on the stove
- The vinegar wilts the onions just enough to take away that sharp raw bite without losing their beautiful color
02 -
- Letting it sit for about thirty minutes in the refrigerator transforms it completely
- The vegetables will release some liquid, and that liquid becomes part of the dressing
03 -
- Salt the onions for ten minutes before adding them if you find raw onion too aggressive
- A splash of good balsamic vinegar can completely change the character of this salad