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Summer Tomato and Cucumber Salad with Fresh Herbs finished recipe

Summer Tomato and Cucumber Salad with Fresh Herbs

A fresh and lightly tangy salad featuring ripe tomatoes, crisp cucumber, red onion, basil, and parsley in a red wine vinaigrette.
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Prep Time 20 minutes
Total Time 40 minutes
Servings: 7 cups servings
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1.5 pounds ripe tomatoes cored and cut into 1-inch pieces
  • 1 large English cucumber about 1 pound, halved lengthwise and sliced 1/4 inch thick
  • 0.5 small red onion about 2 ounces, very thinly sliced
  • 1/4 cup fresh basil leaves torn or thinly sliced
  • 1/4 cup fresh flat-leaf parsley chopped
For the Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Method
 

Method
  1. Refrigerate leftover salad in an airtight container for up to 2 days. The vegetables will continue releasing liquid and will become softer over time, so the salad has its best texture on the day it is prepared.

Notes

Let the salad rest for 20 minutes to allow the flavors to meld.

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