Ingredients
- 2 medium cucumbers, sliced
- 4 ripe tomatoes, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice (a nod to my Mexican roots)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (or parsley if you prefer)
- Optional: 1 avocado, diced
Feel free to substitute the red wine vinegar with apple cider vinegar for a slightly different tang, or add a sprinkle of feta cheese if you’re feeling indulgent. It’s all about tailoring the salad to your taste, much like how my mother would adjust our family’s recipes with a pinch of this and a dash of that.
Instructions
- In a large mixing bowl, combine the sliced cucumbers, chopped tomatoes, and thinly sliced red onion. Toss them gently to mix.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, salt, and pepper. This dressing is simple but elevates the salad with its bright, tangy flavor.
- Pour the dressing over the cucumber and tomato mixture. Toss everything together until the vegetables are well-coated.
- Sprinkle the fresh cilantro over the top and give the salad one last gentle mix. If you’re using avocado, add it now for an extra creamy texture.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld beautifully together, creating a dish that’s greater than the sum of its parts.
As I prepare this salad, I often find myself reminiscing about the countless times my family gathered around the kitchen table, sharing stories and laughter over simple, delicious meals like this one. It’s a recipe that not only nurtures the body but also the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International