Cucumber Tomato Salad

By Rachel Cooks

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ small red onion, quartered and thinly sliced
2 cups chopped tomatoes, seeds and extra pulp squeezed out
1 large English cucumber, sliced into ¼-inch thick half-moons ((see note))
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill

Prep Time15mins
Servings4

Instructions

In a medium-sized bowl that's large enough to contain the entire salad, whisk together the olive oil, vinegar, salt and pepper.

Add the sliced onions to the vinaigrette, stir to combine. Set aside to marinate while you prep the rest of the salad.

When you have the tomatoes, cucumber, parsley, and dill prepped, add them all at once to the bowl containing the onions and vinaigrette. Toss gently until ingredients are combined.

Taste the salad to check the seasoning, adding more salt or pepper, if desired.

Cover the bowl and let the salad marinate for 10 to 15 minutes before serving to allow the flavors to develop. The salad can be refrigerated for up to 1 day, if you prefer. If the salad is refrigerated, take it out of the refrigerator 15 minutes before serving to warm up slightly.