Cucumber and Heirloom Tomato Salad with Red Onions
This vibrant Cucumber and Heirloom Tomato Salad with Red Onions is a refreshing blend of crisp textures and bright flavors, perfect for summer gatherings or a light lunch.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 2 medium cucumbers, sliced
- 3 ripe heirloom tomatoes, chopped
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and black pepper to taste
Instructions
- Rinse all vegetables under running water. Slice cucumbers into thin rounds and chop heirloom tomatoes into wedges.
- Thinly slice the red onion; soak in cold water for 5 minutes if a milder flavor is preferred.
- In a large bowl, combine sliced cucumbers, chopped tomatoes, and drained red onions. Toss gently.
- Drizzle olive oil and balsamic vinegar over the mixture; start with about two tablespoons each and adjust to taste.
- Season with salt and freshly cracked black pepper; toss again to coat evenly.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg