Description
A cool, crisp, and colorful summer salad featuring juicy tomatoes, crunchy cucumbers, and a zingy olive oil dressing—perfect for barbecues, picnics, or weeknight dinners.
Ingredients
Scale
- 2 English or Persian cucumbers, sliced
- 4 ripe tomatoes (cherry, grape, Roma, or beefsteak), chopped
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ tsp dried basil
- Pinch of sugar (or maple syrup)
- Salt and pepper to taste
Instructions
- Wash and chop all veggies into bite-size pieces.
- In a small bowl, whisk together olive oil, red wine vinegar, dried basil, sugar, salt, and pepper.
- Combine chopped vegetables and parsley in a large bowl.
- Pour the dressing over the salad and toss gently to coat.
- Chill in the fridge for 1–2 hours before serving.
Notes
Customize with feta cheese, mozzarella, olives, or grilled chicken. Chill before serving for best flavor. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 167
- Sugar: 7g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber tomato salad, summer salad, easy salad, refreshing, picnic salad