Cucumber, Tomato, And Onion Salad

A classic Cucumber, Tomato, and Red Onion Salad is the epitome of fresh, vibrant, heart-healthy eating. Brimming with high-water-content vegetables, lycopene-rich tomatoes, and heart-friendly olive oil, this crisp salad comes together in minutes and pairs wonderfully with almost any meal.

Ingredients

• 3 large ripe tomatoes (or 2 cups cherry tomatoes, halved)
• 2 English cucumbers (or Persian cucumbers), sliced into half-moons
• 1/2 medium red onion, thinly sliced (soak slices in cold water for 10 minutes to mellow the bite, if desired)
• 2 tbsp extra-virgin olive oil (for healthy monounsaturated fats)
• 1 tbsp apple cider vinegar or fresh lemon juice (for a bright, tangy finish)
• 1 clove garlic, minced (optional)
• 1 tsp dried oregano or fresh chopped dill and parsley
• Salt and freshly cracked black pepper to taste
• Optional upgrade: A sprinkle of crumbled feta cheese or a few Kalamata olives for a Mediterranean touch

Step-by-Step Instructions

1. Prep the Vegetables: Dice or chop your tomatoes into bite-sized chunks, slice the cucumbers, and thinly slice the red onion. Place everything together in a large mixing bowl.
2. Whisk the Dressing: In a small bowl, whisk together the extra-virgin olive oil, vinegar (or lemon juice), minced garlic, dried oregano, salt, and black pepper.
3. Toss: Pour the dressing directly over the fresh vegetables. Toss gently to ensure every piece is coated in the flavorful vinaigrette.
4. Marinate and Serve: For the best flavor, let the salad sit at room temperature for 10 to 15 minutes before serving. This allows the salt to draw out a touch of juice from the tomatoes and cucumbers, creating a delicious natural dressing at the bottom of the bowl.

A Wholesome Nutritional Note