Cucumber-Tomato Salad
Print RecipeIngredients
- 1/2 cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup chopped fresh flat leaf parsley
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 medium cucumbers
- 1 1/2 cups thinly sliced lengthwise grape tomatoes
- 1/2 Vidalia onion, thinly sliced
Instructions
1
Combine the oil, vinegar, parsley, dill, oregano, salt and pepper in a medium bowl. Whisk to combine.
2
Cut the cucumbers in half lengthwise and then cut into 1/8-inch slices.
3
Add the cucumber slices, tomatoes, and onion slices to the bowl. Toss to coat.
4
Cover and refrigerate for at least 1 hour before serving.
Notes
You can peel the cucumbers or leave the skin on.
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