INGREDIENTS YOU’LL NEED:
4 medium-diced tomatoes.
2 large cucumbers, peeled and sliced.
1 small red onion – thinly sliced.
1/4 Cup.Of fresh parsley, chopped.
1/4 Cup.Of fresh basil leaves, torn into small pieces.
2 Tbsp.Of extra-virgin olive oil.
1 Tbsp.Of red wine vinegar.
1 Tsp.Of honey ( for a touch of sweetness).
Salt and pepper to taste.
Mix the chopped tomatoes, cucumber slices, and red onion slivers in a big bowl.
Toss in some chopped parsley and some torn basil leaves. These vibrant herbs will liven up the salad with their fresh aroma and vibrant color.
Prepare the dressing by combining the extra-virgin olive oil, red wine vinegar, honey (if using), salt, and pepper in a separate small bowl and whisking until smooth. The salad dressing will be this.
Toss the tomatoes, cucumbers, and onions with the dressing. Toss the salad gently so that all of the components are coated with the dressing. If you want the veggies to keep their shape, be cautious not to mix them too much.
Wait around 10 to 15 minutes before serving the salad so the flavors can combine. The veggies’ natural juices will begin to seep out during this resting period, lightly dressing the salad.
After the salad has rested, give it a quick toss to redistribute the ingredients and reawaken the flavors. Check the seasoning of the salad and make any necessary changes. You may adjust the seasoning to taste by adding additional salt, pepper, or vinegar.
Prepare a serving dish or individual plates for the Tomato, Cucumber, and Onion Salad. Sprinkle with a few more basil leaves for aesthetic value.
You can serve the salad at room temperature, or you can chill it in the fridge for a few minutes. The salad is at its most refreshing when served at room temperature.