Enchanted Tomato Salad with Green Herbs

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A quick, no-cook salad featuring ripe summer tomatoes, fresh basil, and a tangy balsamic dressing, perfect for any occasion.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Salad, Side Dish

Cuisine: Italian

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Vegetables

4 ripe tomatoes (beefsteak, vine, or heirloom) If tomatoes are watery, consider seeding or using firmer tomatoes.
1 cucumber (English cucumber or seeded standard cucumber) For a crisper texture, use an English cucumber or peel and scoop seeds from a garden cucumber.
½ medium red onion Soak in cold water for 5 minutes to mellow the flavor, if desired.
1 small bunch fresh parsley
1 small bunch fresh basil

Dressing

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar Can substitute with red wine vinegar or lemon juice.
to taste salt
to taste freshly ground black pepper

Method

Preparation

Rinse and dry all produce. Core the tomatoes and cut into bite-sized wedges or cubes.
Peel (if desired) and chop the cucumber into similar-size pieces as the tomatoes.
Thinly slice the red onion into small half-moons.
Stack the parsley and basil, roll, and finely chop.

Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper until slightly emulsified.

Combine

Place the chopped tomatoes, cucumber, red onion, and chopped herbs in a large bowl.
Pour the dressing over and toss gently to coat everything.
Serve immediately for a crisp texture, or refrigerate for 15–30 minutes to let the flavors meld.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 13gSaturated Fat: 2gSodium: 50mgFiber: 3gSugar: 5g

Notes

This salad doesn't reheat well and is best served cold or at room temperature. For the best texture, consume within 24-48 hours, keeping the dressing separate if storing for later.

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