Cucumber Tomato Onion Salad

This delicious Cucumber Tomato Onion Salad comes together in minutes and marinates in a homemade balsamic vinaigrette dressing. This is the perfect fresh side dish to serve alongside just about any protein or to eat by itself.

Course Salad

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Refrigerating Time 30

Total Time 35

Servings

Calories 125kcal

Author Katie

Equipment

1 Cutting Board
1 Knife
1 Peeler
1 Whisk
1 Large Bowl
1 Small Bowl

Ingredients

Ingredients for the Dressing:

3 tablespoons Extra-virgin olive oil
3 tablespoons Balsamic vinegar
1 clove Garlic pressed
¼ teaspoon Salt
⅛ teaspoon Black pepper
½ teaspoon Italian seasoning

Ingredients for the Salad:

3 Plum Tomatoes chopped
1 Cucumber peeled and chopped
¼ red onion thinly sliced

Instructions

In a bowl add all the ingredients for the dressing, mix well, and place to the side.
Next, cut the tomatoes into 1-inch chunks, peel the cucumber and cut into 1-inch chunks. Next, thinly slice the red onion. Place all the vegetables in a large bowl. Pour the dressing on top, mix well, and chill for 15-30 minutes.

Notes

Uniform Slicing - Slice the vegetables uniformly for a consistent texture and presentation. Use a mandolin slicer for even slices if you have one.

Add Optional Ingredients - For added texture and flavor, consider adding crumbled feta cheese, sliced olives, or diced bell peppers.

Let it Marinate - Let the salad sit for about 15-20 minutes after dressing to allow the flavors to meld together.

Serve Chilled - This salad is best served chilled. Refrigerate it for a short time before serving, but not too long, as the tomatoes can become mealy.
Balsamic Dressing - Don't have time? No worries, use store bought balsamic dressing.

Nutrition