Tomato Cucumber Salad
A bright and refreshing salad featuring ripe tomatoes, crunchy cucumber, fresh herbs, and a simple beef broth vinaigrette, perfect for summer meals or picnics.
Ingredients
Main Ingredients
- 2 pieces ripe tomatoes heirloom or vine-ripe recommended
- 1 piece cucumber English or Persian for thin skin and few seeds
- 1/4 cup fresh parsley, chopped or substitute fresh basil for a sweeter note
- 1/4 cup red onion, thinly sliced optional - mellow if soaked briefly in cold water
Dressing
- 2 tablespoons olive oil extra-virgin for best flavor
- 1 tablespoon apple cider vinegar substitute lemon juice for a fresher acid
- to taste salt and pepper to taste
Instructions
Preparation
- Dice the tomatoes into bite-sized pieces and cut the cucumber into matching dice.
- If using, thinly slice the red onion so it blends without dominating.
Combine Ingredients
- Put the tomatoes, cucumber, red onion, and chopped parsley into a large mixing bowl. Toss gently so the pieces stay intact.
Prepare Dressing
- In a small bowl or jar, whisk the olive oil, apple cider vinegar, a pinch of salt, and freshly cracked black pepper until emulsified. Taste and adjust salt.
Dress the Salad
- Pour the vinaigrette over the vegetables and fold gently to coat everything evenly.
Serve
- Serve immediately for maximum crunch, or chill for 20-30 minutes to let flavors meld.
Notes
If your tomatoes are very juicy, scoop out seeds to avoid a watery salad. Soak sliced onion in cold water for 5 minutes to mellow its flavor if serving to kids.