Ingredients
Scale
- 4 cups cherry tomatoes, halved
- 3 cups cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or lemon juice)
- Fresh basil leaves, chopped (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Start by washing the cherry tomatoes and cucumbers thoroughly. Cut the cherry tomatoes in half and slice the cucumbers thinly. Thinly slice the red onion.
- In a large mixing bowl, combine the halved tomatoes, sliced cucumbers, and onions. Drizzle with olive oil and balsamic vinegar. Toss gently to coat all ingredients evenly.
- Season with salt and freshly ground black pepper. Add chopped fresh basil if desired. Serve immediately or refrigerate to allow flavors to meld.
Notes
- Store leftovers in an airtight container for up to 2 days, but best enjoyed fresh.
- To prevent sogginess, add dressing just before serving.
- Mix in optional ingredients like feta cheese or olives for added flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan option available
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 80 Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg