Description
This Tomato and Cucumber Salad is the ultimate summer refresher—tangy, crisp, and packed with garden-fresh flavor. With tomatoes, cucumbers, and onions marinated in a sweet and zesty vinaigrette, it is quick to make and perfect for barbecues, picnics, or everyday meals.
Ingredients
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4 medium tomatoes, diced or sliced
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2 medium cucumbers, peeled and sliced
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2 onions, sliced into rings
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2 tablespoons vinegar (30 ml)
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1/4 cup olive oil (60 ml)
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2 tablespoons sugar (25 g)
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1 teaspoon salt (5 g)
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1/2 teaspoon black pepper (2.5 g)
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2 teaspoons minced fresh parsley (10 g)
Instructions
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Prepare the vegetables by slicing the tomatoes, cucumbers, and onions.
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In a large bowl or mason jar, whisk together vinegar, olive oil, sugar, salt, pepper, and parsley.
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Add the vegetables to the bowl or jar and toss (or shake) well to combine.
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Cover and refrigerate for at least 2 hours to allow the flavors to marinate.
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Stir before serving and enjoy chilled.
Notes
English cucumbers can be used without peeling.
Red onions give a milder flavor than white.
For a natural sweetener, substitute honey or agave for sugar.
Dried parsley can be used instead of fresh—reduce the quantity.
Salad tastes even better after a day in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American / Mediterranean-inspired