Ingredients
Scale
- 3 ripe tomatoes, chopped
- 2 crisp cucumbers, sliced
- 1/4 cup red onion, thinly sliced
- Fresh parsley or basil, chopped (optional but recommended)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Wash the tomatoes and cucumbers thoroughly. Chop the tomatoes into bite-sized pieces and slice the cucumbers thinly. Thinly slice the red onion for added flavor.
- In a large mixing bowl, combine the chopped tomatoes, sliced cucumbers, and red onion. Toss gently to mix.
- Chop fresh parsley or basil and sprinkle over the salad. Drizzle with extra virgin olive oil and balsamic vinegar or lemon juice. Season with salt and freshly ground black pepper to taste.
- Toss everything gently until evenly coated. Serve immediately for the freshest flavors or refrigerate for up to 2 hours for a chilled, more infused taste.
Notes
- Store in an airtight container in the refrigerator.
- Consume within 24 hours for optimal freshness.
- If preparing in advance, add fresh herbs and dressing just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 3g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg