This easy chopped tomato, cucumber, and onion salad is reminiscent of an Israeli salad made with diced tomatoes, cucumbers and lots of parsley. For the dressing, use vinegar or fresh lemon juice. Since we add raw onions to the salad, the sweeter the onions, the better. If you can find them, try Walla Walla onions or Vidalia onions.
1 long English cucumber or 3 Persian cucumbers, chopped small
1 pound tomatoes, chopped small
1/4 large sweet onion, chopped small (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons red wine vinegar, lemon juice or a combination
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and fresh ground black pepper
Add chopped cucumbers, tomatoes, onion and parsley to a large bowl.
In a liquid measuring jug or medium bowl, whisk the vinegar (or lemon juice), olive oil, mustard, and honey until blended. Season the dressing with salt and fresh ground black pepper — we use 1/2 teaspoon of fine sea salt.
Pour the dressing over the salad and toss. Taste, and then adjust with more salt and pepper as needed. Serve or cover and keep in the fridge up to 3 days.
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