Cucumber Tomato Salad
This delicious cucumber tomato salad features juicy tomatoes, sharp red onions, crisp cucumbers, and a light and tangy dressing
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large vine-ripened tomatoes cut into bite-sized chunks
- 1 large English cucumber cut into half-moons
- 1 small red onion or Vidalia onion thinly sliced
- 15 fresh basil leaves whole or cut into ribbons
Instructions
- In a large bowl, whisk together 2 tablespoons extra virgin olive oil. 1 tablespoon apple cider vinegar, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until well combined.
- Add the diced tomatoes, sliced cucumbers, and thinly sliced onions to the prepared dressing and gently toss gently to coat the vegetables with the dressing.
- Cover and refrigerate for 30 minutes, or up to 4 hours prior to serving, to allow time for the flavors to meld together.
- Right before serving, sprinkle the salad with fresh basil ribbons, gently toss, and serve immediately.
Notes
Tomatoes: Use any variety of seasonal ripe tomatoes you like. Out of season, replace the vine-ripened tomatoes with 1 pint of grape tomatoes or cherry tomatoes, cut in half.
English/Hothouse Cucumber: Feel free to use regular cucumber in place of an English cucumber, just be sure to peel and remove the seeds from the cucumber for best results.
No Apple Cider Vinegar? Replace it with fresh lemon juice, red wine vinegar, or white wine vinegar.
Note on Storage: This salad is best served within 4 hours after preparation. Longer than that the salad will begin to become watered down and soggy.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 308mg | Potassium: 437mg | Fiber: 2g | Sugar: 8g | Vitamin A: 922IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 1mg
