Cucumber, Tomato, and Onion Salad Recipe
A fresh, refreshing salad made with cucumbers, tomatoes, red onions, and fresh herbs, drizzled with a light dressing. This salad is perfect as a side dish for any meal.
Ingredients:
2 large tomatoes, sliced
1 cucumber, thinly sliced (you can peel it if desired)
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice (or red wine vinegar)
1 teaspoon honey (optional, for a slight sweetness)
Salt and pepper, to taste
Red pepper flakes, for a hint of spice (optional)
Instructions:
Prepare the Vegetables:
Slice the tomatoes and cucumber into thin rounds. Thinly slice the red onion.
Place the sliced vegetables in a large mixing bowl.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice (or vinegar), and honey (if using). Add salt and pepper to taste. If you like a little spice, you can also add a pinch of red pepper flakes.
Assemble the Salad:
Add the chopped parsley to the bowl with the vegetables.
Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice if necessary.
Serve:
Let the salad sit for a few minutes for the flavors to meld before serving. Serve chilled or at room temperature.
Q&A
Q: Can I use a different herb instead of parsley?
Yes, you can use other fresh herbs like cilantro, mint, or basil. Each will bring its own unique flavor to the salad.
Q: How long can I store this salad?
This salad is best served fresh, but it can be stored in the fridge for up to 1-2 days. Keep it in an airtight container to retain its freshness.
Q: Can I add other vegetables to the salad?
Absolutely! You can add bell peppers, radishes, or even some feta cheese for extra flavor. Feel free to customize it with your favorite veggies.
Q: What can I serve this salad with?
This salad pairs wonderfully with grilled meats, seafood, or even as a light side dish for pasta. It’s also great as part of a Mediterranean or Middle Eastern meal.
Q: Can I make this salad ahead of time?
Yes! If you’re making it ahead of time, you can prepare the salad and the dressing separately, and combine them just before serving to keep the vegetables from getting too soggy.