Ingredients
Vegetables
- 1 large English cucumber
- 3 large tomatoes, cored
- 1 small red onion, peeled
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
Instructions
- Prepare the vegetables: Cut 1 large English cucumber into thick slices and halve those slices to create half moons. Then, cut 3 large tomatoes into wedges and slice them thinner by cutting the wedges again. Thinly slice 1 small red onion. Place all the prepared vegetables into a large mixing bowl.
- Make the dressing and combine: Pour 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper over the vegetables. Gently toss everything together until the veggies are evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper if needed.
- Chill before serving: Refrigerate the salad until ready to serve to allow flavors to meld and the salad to stay fresh and crisp.
Notes
- Use a large English cucumber as it has fewer seeds and a milder flavor compared to regular cucumbers.
- The balsamic vinegar adds a sweet and tangy balance to the fresh vegetables.
- Adjust the salt and pepper to your taste preference.
- This salad is best served chilled and can be stored refrigerated for up to 1 day for optimal freshness.
- For added freshness, consider garnishing with chopped fresh herbs such as basil or parsley.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
