Tomato Cucumber Salad: A Refreshing and Flavorful Summer Delight
A vibrant and easy-to-make salad with juicy tomatoes, crisp English cucumber, and tangy red onions dressed in a zesty blend of olive oil, apple cider vinegar, white vinegar, honey, herbs, and seasonings. Perfect for warm weather, offering a refreshing and satisfying meal.
Servings: 6 servings
Calories: 220kcal
Ingredients
- 6 medium vine ripe tomatoes, diced
- 1 English cucumber, peeled and thinly sliced
- ½ cup thinly sliced red onion
- ½ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons white vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons flat parsley, chopped
- 2 teaspoons fresh minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- 1. Wash the tomatoes and cucumber thoroughly.
- 2. Dice tomatoes into bite-sized pieces.
- 3. Peel the cucumber to remove bitterness and slice it thinly.
- 4. Thinly slice the red onion to ensure even blending.
- 5. Whisk together olive oil, apple cider vinegar, white vinegar, honey, garlic, thyme, parsley, Italian seasoning, salt, and pepper in a medium bowl until smooth.
- 6. In a large mixing bowl, combine the tomatoes, cucumber, and red onion.
- 7. Pour the dressing over the vegetables and gently toss to coat evenly.
- 8. Cover the bowl and refrigerate for at least 15 minutes, ideally up to 1 hour, to let flavors meld.
- 9. Toss salad gently before serving. Garnish with reserved herbs if desired.
Notes
Substituted red wine vinegar and balsamic vinegar with apple cider vinegar and white vinegar for a halal/non-alcoholic option. Adjust vinegar types based on personal preference. Refrigerate for enhanced flavor. Best served within 24 hours of preparation.