Description
A refreshing and zesty tomato cucumber salad perfect for summer, featuring ripe tomatoes, crunchy cucumbers, fresh herbs, and a vibrant homemade vinaigrette. This easy no-cook salad is great as a light side dish or healthy snack.
Ingredients
Scale
Vegetables & Herbs
- 4 medium Tomatoes (ripe and juicy)
- 2 medium English Cucumbers (for crunch and hydration)
- 1 small Red Onion (adjust based on preference)
- 1/4 cup Fresh Parsley (can substitute with dill or basil)
- 1/4 cup Fresh Cilantro (can substitute with dill or basil)
For the Vinaigrette
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar (can substitute lemon juice)
- 2 cloves Garlic (minced)
- 1 teaspoon Oregano (can substitute with basil or tarragon)
- 1 teaspoon Honey (maple syrup or agave as alternatives)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Vegetables: Wash and quarter the tomatoes, slice the English cucumbers, finely chop the red onion, and roughly chop the fresh parsley and cilantro. Place all prepared vegetables and herbs into a large mixing bowl.
- Season the Salad Base: Generously season the vegetables and herbs with salt and pepper to taste, mixing gently to distribute the seasoning evenly.
- Make the Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, oregano, honey, and a pinch of salt and pepper until the mixture is smooth and well blended.
- Toss the Salad: Pour the prepared zesty vinaigrette over the seasoned vegetables and herbs in the large bowl. Gently toss everything together to ensure the salad is evenly coated with the dressing.
- Let it Marinate: Cover the salad and let it rest at room temperature for 1 to 3 hours to allow the flavors to meld beautifully, enhancing the overall taste and texture.
Notes
- For a tangier flavor, increase the red wine vinegar slightly or substitute it with fresh lemon juice.
- Adjust the amount of onion based on your preference for sharpness or sweetness.
- Fresh herbs can be swapped as suggested, such as dill or basil instead of parsley and cilantro, to customize flavor profiles.
- This salad is best served fresh, but it can be refrigerated for up to 24 hours; let it come to room temperature before serving again.
- To make it vegan, use maple syrup or agave instead of honey.
