Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 3 large ripe tomatoes, diced (or 1 cup cherry tomatoes, halved)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and prepare cucumbers and tomatoes as directed.
- Chop fresh herbs finely.
- Whisk together olive oil, vinegar or lemon juice, salt, and pepper to make the dressing.
- Toss cucumbers, tomatoes, and herbs gently with the dressing until evenly coated.
- Taste and adjust seasoning as necessary.
- Let sit for 10-15 minutes if possible to allow flavors to blend.
- Serve chilled or at room temperature.
Notes
- For a creamier salad, add crumbled feta cheese just before serving.
- To reduce acidity, add a pinch of sugar or honey to the dressing.
- Use fresh, ripe produce for best flavor.
- Store leftovers in an airtight container and consume within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean-inspired
- Diet: Vegan
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg