Tomato, Cucumber and Red Onion Salad
""Refreshing light summer salad." I like to make this salad in the Summer when my Tomatoes, and Basil are plentiful and Cucumbers are 3 for a dollar at the Grocery stores and farmers markets! A very pretty healthy salad. Try it I don't think you will be dissapointed!"
photo by *Parsley*
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 large cucumbers, halved lengthwise, seeded and sliced
- 1⁄3 cup red wine vinegar
- 1 tablespoon white sugar
- 1 teaspoon salt
- 3 large tomatoes, seeded and coarsely chopped
- 2⁄3 cup coarsely chopped red onion
- 1⁄2 cup chopped fresh basil leaf
- 3 tablespoons extra virgin olive oil
- salt and pepper
directions
- In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
- Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
- This recipe is featured in our.
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Reviews
-
A wonderful, easy and healthy salad to showcase summer produce! It goes with any grilled meats or fish and I've eaten this by itself for lunch. Crumbled feta makes a nice garnish for this. Thanx for sharing! -
Made this for supper tonight as a side dish for steak and baked potatoes. Used my home grown tomatoes and basil. I bought the cucumbers at the Farmer's Market the other day. Did not seed cucumbers or tomatoes; just peeled the cukes and sliced and chopped the tomatoes. The red wine vinegar adds great flavor. Thanks, Little Bee, we loved your recipe. -
Love the zing the red wine vinegar gives this salad. So much tastier than some of the others. Left overs are beyond awesome on a bed of chopped romaine leaves. Hubby gave this a thumbs up. Great recipe!! -
FRESH!!! That's the best way to describe this recipe! A mouthful of summer garden. Served this to my bookclub with tortilla chips. They LOVED it. But sure to sure the Tortilla Scoops so you can get plenty with each bite! :) -
I was trying to duplicate an Afghani shepard salad and found that the sugar was necessary to duplicate that taste. However, I used rice vinegar and NO oil of any kind because that's how I eat my salad. I didn't have a basil leaf, so I substituted dried cilantro. I was pleased with the result, which tasted like the salad at my local Afghani restaurant. Mission accomplished.
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RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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