Description
A refreshing and simple cucumber tomato salad with red onion, dressed in a tangy olive oil and red wine vinegar dressing, enhanced with Italian seasoning and a hint of raw sugar. Perfect as a light side dish or a healthy snack, this salad is quick to prepare and full of fresh flavors.
Ingredients
Vegetables
- 1 large cucumber (peeled, halved and thinly sliced)
- 4 tomatoes (halved and thinly sliced)
- 1 small red onion (peeled and sliced thin)
- 1 clove garlic (minced)
Dressing
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon ground pepper
- ¼ teaspoon sea salt
- pinch of raw sugar
Instructions
- Combine Ingredients: Place the peeled and sliced cucumber, halved and sliced tomatoes, thinly sliced red onion, and minced garlic into a large mixing bowl. This ensures all fresh vegetables are ready to be dressed.
- Add Dressing: Pour in the olive oil and red wine vinegar, then sprinkle the dried Italian seasoning, ground pepper, sea salt, and a pinch of raw sugar over the vegetables. Toss everything gently to evenly coat the salad with the dressing and seasonings.
- Marinate: Let the salad stand at room temperature or refrigerate it for 15 to 30 minutes before serving. This resting time allows the flavors to meld and the vegetables to soften slightly. As the salad sits, liquid may accumulate; serve the salad with a slotted spoon to avoid extra liquid, or use the liquid as a flavorful dressing over greens or with crusty bread.
Notes
- You can adjust the amount of red wine vinegar and olive oil to taste depending on your preference for tanginess or richness.
- For a less pungent onion flavor, soak the sliced onions in cold water for 10 minutes before adding to the salad.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Using a slotted spoon helps avoid serving excess liquid, preserving the salad’s crisp texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
