Cucumber Tomato Onion Salad
Packed with crisp cucumbers, juicy tomatoes, and zesty red onions, it’s tossed in a simple yet flavorful red wine vinaigrette and finished with fresh basil for a bright, herbaceous note.
Equipment
- Sharp Chef’s Knife
- Cutting Board
- Large Mixing Bowl
- Small Bowl or Mason Jar
- Salad Tongs or Serving Spoon
Ingredients
Fresh Produce
- 4 medium ripe tomatoes, cored, seeded, and sliced into wedges
- 2 English seedless cucumbers, peeled (if desired) and sliced into half-circles
- 1 small red onion, thinly sliced
- 3 tablespoons fresh basil, snipped
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Instructions
Salad Preparation
- Tomatoes: Core and seed the tomatoes to prevent excess liquid from watering down your salad. Slice them into wedges for a hearty bite.
- Cucumbers: If you’re using English cucumbers, peeling is optional. Slice them into half-circles for a pleasant texture that holds dressing well.
- Onions: Thinly slice the red onion so it blends easily and doesn't overpower each bite.
- Basil: Use kitchen shears or a sharp knife to snip the basil just before serving to preserve its aroma and flavor.
- In a small bowl or a mason jar with a lid, combine ½ cup of olive oil with 2 tablespoons of red wine vinegar. Whisk it well or shake until fully emulsified. This simple vinaigrette balances the acidity of the vinegar with the richness of the oil, creating the perfect coat for your crisp vegetables.
Tossing and Marinating the Salad
- To take this salad from good to great, let it marinate for about 30 minutes to 1 hour before serving. You can leave it at room temperature for a more intense burst of flavor or chill it in the fridge if you prefer a cooler, more refreshing bite.