Cucumber and Tomato Salad

Instructions

1. Place the tomato wedges in a large mixing bowl. Sprinkle with a pinch of brown sugar, salt, and pepper, then toss gently to combine.
2. Add the sliced cucumber to the tomatoes and toss again.
3. Slice the red onion into thin slivers and cut in half if desired. Add to the bowl along with the chopped parsley and cilantro.
4. In a small bowl, whisk together the olive oil, red wine vinegar, pressed garlic, salt, brown sugar, dried oregano, and freshly ground black pepper until fully blended.
5. Pour the dressing over the vegetables and toss gently using your hands to coat evenly.
6. Cover the bowl with plastic wrap and let the salad sit at room temperature for 1 to 6 hours to allow the flavors to meld.
7. Serve chilled or at room temperature. Refrigerate leftovers for up to 3 days.

Recipe Details

• Prep time: 15 minutes
• Marinating time: 1–6 hours
• Total time: 15 minutes + marinating
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Add crumbled feta or goat cheese for a creamy, salty twist.
• Swap cilantro for fresh basil or dill if you prefer different herb flavors.
• Use apple cider vinegar or balsamic vinegar in place of red wine vinegar for a slightly different tang.
• Toss in sliced radishes or bell peppers for extra crunch and color.

Serving Suggestions