Fresh Tomato Salad
This tomato salad combines ripe, juicy tomatoes with crunchy cucumbers, sharp red onions, and fragrant herbs. It features fresh, uncooked ingredients tossed together to create a crisp, vibrant dish with a bright, tangy flavor and juicy, tender textures. The salad showcases the natural sweetness and acidity of the tomatoes balanced by fresh accompaniments.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Salad spoon
Ingredients
- 4 cups ripe tomatoes cherry or heirloom, halved or chopped
- 1 cup cucumber sliced thin
- 1/2 red onion thinly sliced
- 1/4 cup fresh herbs such as basil or parsley, chopped
- 2 tablespoons olive oil extra virgin preferred
- 1 tablespoon apple cider vinegar or lemon juice
- to taste salt and pepper seasoning
Instructions
- Start by washing and preparing all your fresh ingredients: halve or chop the tomatoes, slice the cucumber thinly, thinly slice the red onion, and chop the herbs. This creates a colorful base for your salad.
- Place the prepared tomatoes, cucumber, red onion, and herbs in a large mixing bowl. Gently toss them together to distribute the ingredients evenly, revealing a vibrant, fresh mixture.
- Drizzle the olive oil and apple cider vinegar over the salad. Use a spoon to evenly coat all the vegetables, allowing the flavors to meld and the aromas to brighten.
- Season the salad with salt and freshly ground black pepper to taste. Gently toss again to incorporate the seasonings thoroughly.
- Let the salad sit for 5 minutes to allow the flavors to develop. The vegetables will absorb the tangy dressing, becoming more tender and flavorful.
- Give the salad one final gentle toss and then serve immediately, showcasing the colorful, juicy mixture with all ingredients fresh and crisp.
