Ingredients
Equipment
Method
- Begin by washing all your produce thoroughly. Dice the tomatoes into roughly 1-inch pieces. If using larger tomatoes, remove the core first. If using cherry tomatoes, you can halve or quarter them. Peel and thinly slice the English cucumber into half-moons or rounds, aiming for about 1/4-inch thickness. Peel the red onion and slice it very thinly. A mandoline or a sharp knife will be your best friends here for uniform slices, which cook the onion to a lovely, tender bite.2 lbs ripe tomatoes, 1 large English cucumber, 1 medium red onion
- In a large mixing bowl, gently combine the prepared tomatoes, sliced cucumber, and thinly sliced red onion. Add the freshly chopped parsley and dill to the bowl. If you're not a fan of raw onions and want to mellow their bite, you can soak the sliced red onion in ice water for about 10-15 minutes, then drain well before adding it to the salad.2 lbs ripe tomatoes, 1 large English cucumber, 1 medium red onion, 1/4 cup fresh parsley, 1/4 cup fresh dill
- In a separate small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and granulated sugar (if using). Season generously with salt and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified, meaning the oil and vinegar are fully combined into a creamy mixture. If using a jar, simply close the lid and shake well. Taste the dressing and adjust seasoning as needed; you might want a touch more salt, pepper, or vinegar depending on your preference.1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon granulated sugar, salt, freshly ground black pepper
- Pour the prepared dressing over the vegetable and herb mixture in the large bowl. Toss everything gently to ensure all the ingredients are evenly coated with the dressing. Be careful not to over-mix, which can bruise the tomatoes.
- For the best flavor, allow the Tomato Cucumber Onion Salad to rest for at least 15-30 minutes at room temperature or in the refrigerator. This allows the flavors to meld and the vegetables to marinate slightly in the dressing. Before serving, give the salad another gentle toss. Serve chilled as a refreshing side dish.
Notes
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended due to changes in texture.
