Description
This tomato cucumber salad is crisp, refreshing, and full of flavor–the perfect light side dish for any occasion!
Ingredients
Scale
- 5 large tomatoes, quartered
- 1 English cucumber, peeled and sliced
- 1/2 red onion, sliced
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped
- Pinch of salt
- Pinch of black pepper
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon salt
- Pinch of pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon honey (optional)
Instructions
- Wash and prepare all vegetables by slicing tomatoes, cucumber, and onion
- Chop parsley and cilantro finely
- Combine vegetables and herbs in a large bowl and season with salt and pepper
- In a separate bowl, whisk olive oil, vinegar, garlic, oregano, salt, pepper, and honey
- Pour dressing over vegetables and toss gently
- Let salad sit for 1 to 3 hours before serving
- Serve fresh and enjoy
Notes
- Use ripe tomatoes for best flavor
- Let the salad rest to allow flavors to blend
- Store leftovers in the refrigerator up to 2 days
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6
- Sodium: 220
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0