Ingredients
Scale
- 2 cups of fresh cucumbers, thinly sliced
- 2 cups of ripe tomatoes, chopped
- 1/2 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Optional: 1/4 cup of feta cheese, crumbled
If you’re out of red wine vinegar, balsamic vinegar is a great substitute that adds a touch of sweetness. For a bit of a kick, consider adding a pinch of red pepper flakes. Remember, this salad is all about making it your own!
Instructions
- Start by preparing your vegetables. Slice the cucumbers and tomatoes and place them in a large mixing bowl. My dad used to say that the secret to a good salad is in the chop—keep it uniform for the best texture.
- Add the sliced red onions and chopped parsley to the bowl. Give everything a gentle toss to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Drizzle this dressing over the salad.
- If you’re using feta cheese, sprinkle it over the top. The creaminess of the feta adds a lovely contrast to the crisp veggies.
- Toss everything together until the vegetables are coated in the dressing. Taste and adjust the seasoning if needed.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld beautifully, just like how the stories of my dad’s childhood meals would unfold over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cucumber Tomato Salad, recipe, cooking, food
