Description
Refreshing and vibrant, this tomato cucumber and onion salad offers a burst of fresh flavors in every bite, making it the perfect light dish for warm days.
Ingredients
Scale
- 2 cups ripe tomatoes, diced (about 3 medium tomatoes)
- 1 cup cucumbers, thinly sliced (about 1 large cucumber)
- 1/2 cup red onions, finely sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Gather your ingredients and rinse the vegetables under cool water.
- Dice the tomatoes into bite-sized pieces, slice the cucumbers thinly, and cut the onions into fine rings or half-moons.
- Finely chop the parsley and combine it with the tomatoes, cucumbers, and onions in a large bowl.
- In a small bowl, whisk together lemon juice and olive oil. Pour over the vegetable mixture, then season with salt and pepper.
- Gently toss everything until evenly coated. Let it chill in the refrigerator for about 15 minutes before serving.
Notes
- Feel free to customize your salad by adding bell peppers or avocados for added flavor.
- Letting the salad sit allows the flavors to meld beautifully.
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking involved
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg