Description
This tomato cucumber salad is crisp, refreshing, and full of flavor. It is a perfect light side dish for any occasion.
Ingredients
Scale
- 5 large tomatoes, quartered
- 1 English cucumber, peeled and sliced
- 1/2 large red onion, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1 pinch black pepper
- 1 garlic clove, minced
- 1/2 teaspoon honey or brown sugar
- 1 teaspoon dried oregano
Instructions
- Wash and prepare all vegetables by chopping tomatoes, slicing cucumber, and slicing onion.
- Combine tomatoes, cucumber, onion, parsley, and cilantro in a large bowl.
- Sprinkle salt and pepper and toss gently.
- In a separate bowl, whisk olive oil, vinegar, garlic, oregano, honey, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Cover and let sit for 1 to 3 hours before serving.
Notes
- Use ripe tomatoes for best flavor.
- Let the salad rest before serving for better taste.
- Store leftovers in the refrigerator for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6
- Sodium: 180
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0