Ingredients
For the Dressing
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup olive oil (80ml)
- Vinegar (quantity not specified, estimated 3 tablespoons)
For the Salad
- 1 English cucumber, thinly sliced
- 2 cups small tomatoes, chopped (300g)
- ¼ large red onion, thinly sliced
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Prepare the dressing: In a large mixing bowl, whisk together the vinegar, salt, and black pepper until combined. Slowly drizzle and whisk in the olive oil to emulsify the vinaigrette dressing.
- Combine the vegetables: Add the thinly sliced cucumbers, chopped tomatoes, sliced red onion, and chopped basil or parsley into the bowl with the dressing. Toss all ingredients gently but thoroughly to ensure everything is evenly coated.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for 30 minutes to allow the flavors to meld. Serve chilled for the best taste. The salad is best enjoyed within 2 days for optimal freshness.
Notes
- If vinegar quantity is not specified, use approximately 3 tablespoons of white or red wine vinegar for balanced acidity.
- Use fresh herbs like basil for a sweeter flavor or parsley for a more earthy note.
- For a crisper salad, peel the cucumber if the skin is thick or waxed.
- This salad keeps well for up to 2 days refrigerated but is best fresh.
- Can be served as a side dish or light appetizer alongside grilled meats or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
