Tomato and Cucumber Salad

cucumber,

red onion, sliced

olive oil

red wine vinegar

basil

parsley

dill

salt and black pepper

Kardea Brown's Tomato and Cucumber  Salad

Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight.

Easy and very tasty. I used fresh basil instead of dried and didn’t add the parsley.

OMG! This is my favorite salad its so light and fresh! I can eat it daily. So glad I found your recipe, here. I served it with frilled shrimp and quinoa stuffed bell peppers mushrooms, onions, and sweet Italian sausage. Can't wait for your next season, and a cook book?

I made this for the first time tonight and took to a friends house for dinner. Everybody gobbled it up and asked for recipe. My husband loves it! Great with fish.

I made this salad and had to go back to website to see if the amount of dried basil was correct.  I should have started with 1/ 2 TBSP of the basil and added more if needed.  Am I the only one who thought it was overpowering?  Kardea's recipes are usually good, but not this one.  Wasted good tomatoes, cucumbers, onion and the herbs.  Very disappointing.

Loved this salad! I used Champagne vinegar instead of red wine vinegar because it was what I had. So very good that I ate on this for lunch and dinner. 

tomato and cucumber salad

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Cost: $5.92 /serving

Author : Kardea Brown

Ingredients

Instructions

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