Cucumber, Tomato, and Red Onion Salad

• 2 medium cucumbers
• 4 large tomatoes
• 1 medium red onion
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup fresh parsley, chopped

Steps

1. 1 Wash and slice cucumbers into thin half-moons.
2. 2 Cut tomatoes into wedges.
3. 3 Slice red onion thinly.
4. 4 Combine cucumbers, tomatoes, and red onion in a large bowl.
5. 5 Whisk together red wine vinegar, olive oil, and oregano in a small bowl.
6. 6 Pour the vinaigrette over the salad and toss to coat.
7. 7 Season with salt and pepper to taste.
8. 8 Gently mix in parsley if using.
9. 9 Serve immediately or chill for 30 minutes before serving.

Equipment

• Knife
• Cutting board
• Large bowl
• Whisk

Variations

• Add feta cheese for a creamy twist.
• Incorporate Kalamata olives for a classic Greek flavor.

Substitutions

• Substitute red wine vinegar with balsamic vinegar for a sweeter taste.
• Use lemon juice instead of vinegar for a tangy kick.

Pairings

• Grilled chicken skewers
• Warm pita bread
• Greek olives

Nutrition

Tips

• For extra flavor, let the salad marinate in the fridge for at least an hour before serving.
• Use a mandoline slicer for paper-thin cucumber and onion slices for a more elegant presentation.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the high water content in cucumbers and tomatoes.

Serving Suggestions

• Pair with grilled chicken or fish for a light summer meal.
• Serve alongside warm pita bread for a Mediterranean feast.

FAQ