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Introduction:
This Fresh Garden Trio Salad brings together the best of seasonal produce, offering a delightful burst of flavors in every bite. Packed with crisp cucumbers, juicy tomatoes, and a hint of garlic, this vibrant salad is perfect for a light lunch, a side dish, or a refreshing addition to any summer meal. It's simple to make, incredibly healthy, and guaranteed to satisfy your taste buds with its balance of savory and refreshing notes.
Ingredients:
2 medium cucumbers, thinly sliced
3 ripe tomatoes, diced
2 cloves garlic, minced
1/4 cup red onion, thinly sliced (optional)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice or red wine vinegar
1 teaspoon dried oregano (or fresh, if preferred)
Salt and black pepper, to taste
Fresh parsley or basil, for garnish
Instructions:
Prepare the Vegetables: Start by washing and preparing the vegetables. Slice the cucumbers, dice the tomatoes, and mince the garlic. If you're using red onion, slice it thinly.
Mix the Ingredients: In a large mixing bowl, combine the cucumbers, tomatoes, garlic, and red onion (if using). Toss gently to ensure the ingredients are evenly distributed.
Dress the Salad: Drizzle the olive oil and lemon juice (or vinegar) over the vegetables. Add the dried oregano, salt, and black pepper. Toss again until all ingredients are well coated with the dressing.
Garnish: Garnish with fresh parsley or basil for an extra burst of flavor and color.
Serve: Serve the salad immediately, or refrigerate it for 10-15 minutes to let the flavors marinate and enhance.
Serving and Storage Tips:
This salad is best served fresh to preserve the crisp texture of the vegetables.
If storing leftovers, keep it in an airtight container in the refrigerator for up to 2 days. Keep in mind that cucumbers can release water over time, so the salad might become slightly more watery the next day. You can drain any excess liquid before serving.
For a more filling meal, you can pair it with grilled chicken, seafood, or even quinoa.
Variations:
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