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Tomato Cucumber Salad

A refreshing and vibrant salad featuring juicy tomatoes, crunchy cucumbers, and a hint of tang from red onions, perfect for family gatherings or a quick lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups cherry tomatoes, halved Use ripe, fresh tomatoes for the best flavor.
  • 1 unit cucumber, diced Choose a firm cucumber for added crunch.
  • 1/4 unit red onion, thinly sliced Slice thin to enhance flavor without overwhelming the dish.
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar Feel free to substitute with apple cider vinegar or lemon juice.
  • to taste unit salt and pepper Adjust according to your preference.
Garnish
  • as needed unit fresh basil leaves Adds a burst of fragrance and color.

Method
 

Preparation
  1. Wash the cherry tomatoes and cucumbers thoroughly.
  2. Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
  3. Peel and slice the red onion as thinly as possible.
Combine
  1. In a large mixing bowl, add the halved tomatoes, diced cucumbers, and sliced red onions.
  2. Gently toss them together to combine.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
Dress the Salad
  1. Pour the dressing over the tomato and cucumber mixture.
  2. Toss everything gently to coat each bit in the dressing.
Garnish and Serve
  1. Finish with fresh basil leaves for a vibrant touch.
  2. Serve immediately or chill in the refrigerator for 30 minutes to let flavors mingle.

Notes

Store leftovers in an airtight container in the refrigerator. Best enjoyed within 2-3 days. This salad is meant to be enjoyed cold.