Name: Cucumber, tomato & red onion salad
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large English cucumber, washed and sliced into half-moons; 3 medium ripe tomatoes, washed, cored and cut into bite-size pieces; ½ small red onion, thinly sliced; ¼ cup fresh parsley, washed and chopped; 2 tbsp olive oil; 1 tbsp red wine vinegar; ¼ tsp fine salt; ¼ tsp ground black pepper

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

1 large English cucumber, washed and sliced into half-moons
3 medium ripe tomatoes, washed, cored and cut into bite-size pieces
½ small red onion, thinly sliced
¼ cup fresh parsley, washed and chopped
2 tbsp olive oil
1 tbsp red wine vinegar
¼ tsp fine salt
¼ tsp ground black pepper

Equipment

Large mixing bowl

Let’s get cooking

One step at a time.

0 of 3 steps complete

01Whisk the dressingWhisk oil, vinegar, salt and pepper in the serving bowl.
02Add the vegetablesAdd cucumber, tomatoes, onion and parsley. Toss gently so the vegetables are coated without crushing the tomatoes.
03Chill brieflyCover and refrigerate for 20 minutes. Toss again before serving; use a slotted spoon if the tomatoes have released a lot of juice. Divide into four side portions.

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A few useful notes

English cucumbers have tender skins. For a thick-skinned garden cucumber, peel and remove large seeds first.

This version uses parsley and red wine vinegar, without the feta and sumac in the Mediterranean tomato-salad comparison.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.