Ingredients
Scale
- 3 large ripe tomatoes, diced
- 2 cucumbers, peeled and sliced
- 1 medium red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Optional: Feta cheese or avocado for added richness
Feel free to substitute red wine vinegar with apple cider vinegar if you prefer a milder tang, and if fresh basil isn’t available, dried basil will also work, though the flavor will be slightly different.
Instructions
- Begin by preparing the vegetables: dice the tomatoes, peel and slice the cucumbers, and thinly slice the red onion. Remember, the thinner the onion slices, the subtler their flavor will be.
- In a large mixing bowl, combine the tomatoes, cucumbers, and red onion. Toss gently to ensure even distribution.
- In a small bowl, whisk together the olive oil and red wine vinegar. Add salt and pepper to taste.
- Pour the dressing over the salad, and toss gently to coat the vegetables evenly.
- Sprinkle chopped fresh basil over the salad and toss one final time.
- For an added touch, crumble feta cheese over the top or gently fold in sliced avocado.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Mama Lou always said, “The secret to a great salad is in the toss,” and she was right. Gentle mixing ensures the ingredients remain intact and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
