Description

A vibrant, no-cook tomato salad featuring ripe tomatoes, cucumbers, fresh herbs, and zesty dressing. Balanced acidity, sweetness, and crunch make it a refreshing summer dish. Serves 4-6 with minimal effort and all-organic ingredients.

Ingredients

Organic tomatoes, 4 large (2 lbs), Romano or heirloom varieties
English cucumbers, 2 (10 oz), seeded for texture
Red onion, 1 small (4 oz), substitute green onions for milder flavor
Garlic, 2 cloves, minced fresh
Extra virgin olive oil, 1/4 cup, use for coating base
Balsamic vinegar, to taste
Fresh basil and parsley, chopped
Green onions (optional substitution)
Salt and black pepper

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Instructions

Dice tomatoes into 1-inch pieces, remove cores
Slice cucumbers into rounds
Finely mince basil and parsley
Chop green onions if using
Whisk olive oil, balsamic vinegar, and garlic for dressing
Spread half the olive oil over the serving dish
Layer tomatoes, cucumbers, and red onions
Sprinkle with salt and black pepper
Drizzle dressing over ingredients
Toss gently before serving

Notes

Use heirloom tomatoes for deeper color and flavor
Blanch garlic in boiling water to reduce sharpness
Chill salad for 1 hour to meld flavors
Pair with grilled vegetables instead of meats
Avoid alcohol-based dressings for halal compliance

Prep Time: 15
Method: Raw
Cuisine: American/Summer