Tomato Cucumber Salad Dressing (Print Version)
Ripe tomatoes, cucumber, red onion, and fresh herbs dressed in a tangy vinaigrette.
# Ingredients:
→ Dressing
01 -
1/3 cup extra virgin olive oil
02 -
3 tablespoons red wine vinegar
03 -
1 tablespoon fresh thyme, finely chopped
04 -
2 teaspoons fresh flat-leaf parsley, chopped
05 -
2 teaspoons fresh garlic, minced
06 -
2 teaspoons balsamic vinegar
07 -
1 tablespoon honey
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon kosher salt
10 -
1 teaspoon freshly cracked black pepper
→ Salad
11 -
6 medium vine-ripe tomatoes
12 -
1 English cucumber, peeled or unpeeled
13 -
1/2 cup red onion, thinly sliced
# Steps:
01 -
Combine olive oil, red wine vinegar, fresh thyme, chopped parsley, minced garlic, balsamic vinegar, honey, Italian seasoning, kosher salt, and cracked black pepper in a pint-size canning jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing is emulsified. Set aside.
02 -
Slice the tomatoes in half horizontally, then cut each half into quarters, and halve each wedge again to yield approximately 6 cups.
03 -
Slice the cucumber in half lengthwise, then cut each half into 1/4-inch thick half-moon slices to yield 2 1/2 cups.
04 -
Combine the quartered tomatoes, sliced cucumber, and thinly sliced red onion in a large salad bowl.
05 -
Pour the prepared dressing over the vegetables and toss gently to coat evenly.
# Notes:
01 -
For optimal flavor, allow the salad to marinate in the refrigerator for at least 20 minutes before serving.