Description
A refreshing and simple tomato cucumber salad featuring crisp cucumber, juicy tomatoes, and sharp red onion, all tossed with fresh herbs and a tangy white balsamic vinaigrette. Perfect as a light side dish or accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 large cucumber (halved lengthwise and thinly sliced)
- 1 pound tomatoes (sliced; cherry tomatoes recommended)
- 1 small red onion (peeled, halved, and thinly sliced)
Herbs
- Bunch fresh soft herbs (chopped; such as parsley, basil, or dill)
Dressing
- 1 recipe white balsamic vinaigrette
Instructions
- Prepare the vegetables: Start by halving the cucumber lengthwise and then thinly slicing it. Slice the tomatoes (cherry tomatoes work wonderfully here) and peel, halve, and thinly slice the red onion.
- Chop the herbs: Finely chop a bunch of fresh soft herbs of your choice, such as parsley, basil, or dill, to add vibrant flavor to the salad.
- Toss the salad: In a large bowl, combine the sliced cucumber, tomatoes, red onion, and chopped herbs. Pour the white balsamic vinaigrette over the mixture.
- Serve immediately: Toss everything gently to coat all ingredients with the vinaigrette and serve the salad right away to enjoy its fresh, crisp flavors.
Notes
- Use cherry or grape tomatoes for the best texture and sweetness.
- For the white balsamic vinaigrette, you can use a store-bought version or make your own with white balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- This salad is best served fresh, but you can refrigerate leftovers for up to one day. The vegetables may release extra moisture over time.
- Feel free to add other fresh vegetables like bell peppers or radishes for added crunch.
