Description
A refreshing, no-cook summer salad featuring juicy tomatoes, crisp cucumbers, and sharp red onions in a tangy vinegar dressing. This simple dish is perfect for BBQs, picnics, or light weeknight dinners.
Ingredients
Scale
- 3 large Beefsteak or Vine-Ripened Tomatoes
- 2 medium English Cucumbers
- 1 medium Red Onion
- 1/4 cup White Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Granulated Sugar
- 1 teaspoon Kosher Salt (divided)
- 2 tablespoons Fresh Dill or Parsley, chopped
- 1/2 teaspoon Black Pepper
Instructions
- Wash and dry all produce. Slice tomatoes into half-inch thick wedges, cucumbers into half-moons or rounds, and red onion into thin rings.
- Place cucumber slices in a colander, sprinkle with half of the kosher salt, and let sit for 10 minutes to draw out moisture. Rinse under cold water and pat very dry.
- In a small bowl, whisk together white vinegar, olive oil, sugar, remaining salt, and black pepper until the sugar is dissolved and the mixture is emulsified.
- In a large mixing bowl, combine tomato wedges, dried cucumbers, and red onion slices. Pour the dressing over the vegetables and gently toss to coat without crushing the tomatoes.
- Sprinkle chopped fresh dill or parsley over the salad and toss gently one more time.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold.
Notes
Salting and draining the cucumbers is crucial to prevent a watery salad. Use a sharp knife to slice tomatoes cleanly without mashing them. For best texture, dress the salad about an hour before serving. Do not freeze this salad as the vegetables will become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 5
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
Keywords: tomato cucumber salad, no cook salad, summer side dish, healthy salad, vegan salad, gluten-free salad, easy side dish, fresh vegetables