Ingredients
Equipment
Method
- Begin by thoroughly washing your tomatoes and cucumber under cool running water. For the tomatoes, carefully dice them into bite-sized pieces, removing any tough cores. For the cucumber, it's best to peel it first to remove the slightly bitter skin, then slice it in half lengthwise and scoop out the watery seeds with a spoon. Once seeded, dice the cucumber into pieces roughly the same size as your tomato cubes.2 large ripe tomatoes, 1 large cucumber
- Take your red onion and slice it as thinly as possible. If you find raw red onion a bit too pungent, you can soak the sliced onions in a bowl of ice water for about 10-15 minutes. This will mellow out their sharp flavor. Drain them thoroughly before adding them to the salad.1/4 cup red onion
- Wash and gently pat dry your fresh parsley. Finely chop the parsley leaves. Fresh herbs are crucial for adding a vibrant, aromatic dimension to this salad.1/4 cup fresh parsley
- In a small bowl, whisk together the extra virgin olive oil and red wine vinegar. Add the Dijon mustard and a pinch of salt and freshly ground black pepper. Whisk vigorously until the dressing is well combined and emulsified. The Dijon mustard acts as an emulsifier, helping the oil and vinegar blend smoothly, and also adds a layer of subtle tang.2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- In a medium-sized mixing bowl, gently combine the diced tomatoes, diced cucumber, and thinly sliced red onion. Add the chopped fresh parsley to the bowl.2 large ripe tomatoes, 1 large cucumber, 1/4 cup red onion, 1/4 cup fresh parsley
- Pour the prepared dressing over the vegetables. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, as this can bruise the tomatoes and make the salad watery.2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Taste the salad and adjust the seasoning with additional salt and pepper if needed. For the best flavor, allow the salad to sit for about 10-15 minutes at room temperature before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature.to taste salt, to taste freshly ground black pepper
Notes
The salad will remain fresh and flavorful for approximately 2 to 3 days when stored in an airtight container in the refrigerator. Reheating is not recommended as it is best served fresh and chilled. Textures will be significantly altered if reheated.
