Serve this colorful chopped tomato, onion, and cucumber salad with or over anything. With tomatoes, onion, cucumber, parsley, and a simple vinaigrette, the salad is crunchy, ultra-flavorful and is vegetarian.
For the dressing, use vinegar or fresh lemon juice. Since we add raw onions to the salad, the sweeter the onions, the better. If you can find them, try Walla Walla onions or Vidalia onions.
PREP 10mins | TOTAL 10mins
Makes about 6 cups
YOU WILL NEED
1 long English cucumber or 3 Persian cucumbers, chopped small
1 pound tomatoes, chopped small
1/4 large sweet onion, chopped small (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons vinegar, lemon juice or a combination
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and fresh ground black pepper
Add chopped cucumbers, tomatoes, onion and parsley to a large bowl.
In a liquid measuring jug or medium bowl, whisk the vinegar (or lemon juice), olive oil, mustard, and honey until blended. Season the dressing with salt and fresh ground black pepper — we use 1/2 teaspoon of fine sea salt.
Pour the dressing over the salad and toss. Taste, and then adjust with more salt and pepper as needed. Serve or cover and keep in the fridge up to 3 days.
ADAM AND JOANNE'S TIPS
Cucumbers: If neither English or Persian cucumbers are available, use 2 regular cucumbers. If using seedless cucumbers (Persian or English), leave the peel on and chop into small pieces. For regular cucumbers, peel them and scrape out the large seeds before chopping.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
NUTRITION PER SERVING: Serving Size 1/2 cup / Calories 45 / Total Fat 2.7g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 108.5mg / Carbohydrate 5.2g / Dietary Fiber 1.1g / Total Sugars 2.4g / Protein 1.3g
AUTHOR: Adam and Joanne Gallagher, Inspired Taste