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Cucumber Tomato Salad

A refreshing and simple salad combining crisp cucumbers and flavorful ripe tomatoes, perfect for summer picnics and light lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large large cucumbers, thinly sliced
  • 3 medium medium tomatoes, chopped Use ripe tomatoes for the best flavor.
  • 1/2 small small red onion, thinly sliced Soak in cold water for milder flavor if desired.
  • 2 tablespoons fresh parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar Balsamic or apple cider vinegar can be used as alternatives.
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Method
 

Preparation
  1. Slice the cucumbers and red onion, then chop the tomatoes into bite-sized pieces. Add everything to a large bowl.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, honey or sugar, salt, black pepper, and oregano.
Combine and Serve
  1. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
  2. Sprinkle the fresh parsley over the salad and toss once more.
  3. Cover and refrigerate for about 15 minutes before serving to blend the flavors.
  4. Give the salad a gentle toss just before serving and adjust the seasoning to taste.

Notes

Best served chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.