Description
A refreshing Cucumber Tomato Salad featuring juicy heirloom tomatoes and crisp Persian cucumbers, perfect for summer gatherings.
Ingredients
Scale
- 3 large (1 1/2 pounds) heirloom tomatoes, cut into bite-sized pieces
- 4 small (10 ounces) Persian cucumbers, cut into bite-sized pieces
- 1/2 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cut the tomatoes into about 16 pieces by slicing in half horizontally and cutting each half into 8 wedges.
- Slice the cucumbers into triangles for visual appeal.
- Combine the tomatoes, cucumbers, red onion, olive oil, and balsamic vinegar in a large bowl.
- Season to taste with salt and black pepper.
- Serve immediately for the best flavor.
Notes
Letting the salad sit for a few minutes allows flavors to meld. For extra flavor, add fresh herbs like basil or parsley.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg