Ingredients
Method
Prepare the Vegetables
- Wash the tomatoes and cucumbers under cold running water to remove any dirt or pesticides.
- Dice the tomatoes into bite-sized pieces. Aim for uniform sizes to ensure even flavor distribution.
- Peel the cucumbers if desired (the skin can be bitter), then dice them into similar-sized pieces as the tomatoes.
- Thinly slice the red onion and chop the fresh basil. Set all vegetables aside in a mixing bowl.
Make the Dressing
- In a small bowl, combine the extra virgin olive oil, red wine vinegar, honey, salt, and black pepper.
- Whisk the ingredients together until fully combined. This emulsifies the dressing, ensuring a smooth texture.
Combine and Serve
- Pour the dressing over the diced vegetables in the mixing bowl.
- Gently toss the salad with a spatula or large spoon until all ingredients are coated with the dressing.
- Transfer the salad to a serving bowl and garnish with additional basil if desired. Serve immediately for the freshest taste.
Nutrition
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. The flavors will meld over time, but the vegetables may lose some crunch.