Tomato-Cucumber-Onion Salad
Tomato-Cucumber-Onion Salad offers a twist on a classic summer dish, combining bright colors and fresh textures in every bite. This vibrant salad balances juicy tomatoes with crisp cucumbers and sharp red onions, making it a standout side for any meal.
Equipment
- Large Bowl For mixing salad ingredients
- Small Bowl For whisking dressing
- Knife For chopping vegetables
- Cutting board For preparing vegetables
Ingredients
- 3 ripe tomatoes sliced into wedges or chunks
- 1 English or Persian cucumber peeled and thinly sliced
- ½ red onion thinly sliced into rings or half-moons
- 3 tablespoons extra virgin olive oil to coat ingredients and add richness
- 2 tablespoons vinegar or fresh lemon juice to add brightness and balance sweetness
- ½ teaspoon salt to taste, also used to draw out moisture from cucumbers and onions
- ¼ teaspoon black pepper to taste
- 2 tablespoons fresh herbs parsley, dill, or basil, finely chopped, added just before serving
Instructions
- Wash tomatoes and cucumbers thoroughly. Slice tomatoes into wedges or chunks. Peel and thinly slice cucumbers. Cut red onions into thin rings or half-moons.
- Lightly salt cucumber and onion slices, then let sit about 10 minutes to draw out excess moisture and soften onion sharpness. Squeeze gently to remove liquid.
- In a small bowl, whisk extra virgin olive oil with vinegar or lemon juice. Add salt, pepper, and optional sugar to balance acidity if desired.
- Toss tomatoes, cucumbers, and onions gently in a large bowl. Pour dressing over and mix carefully to coat evenly without crushing the vegetables.
- Finely chop fresh herbs and sprinkle over the salad just before serving. Let salad rest 15 to 20 minutes to meld flavors.
Notes
- Salting cucumbers and onions helps prevent watery salad and softens sharpness.
- Optional quick-pickled onions or fresh herbs enhance freshness and flavor.
- Prepare vegetables and dressing separately if making ahead; combine 30 minutes before serving.
- Use airtight containers to store leftovers in the refrigerator; consume within 2 to 3 days.
- Avoid freezing to preserve texture and flavor.
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