Tomato, cucumber and red pepper salad
This Tomato, Cucumber, and Red Pepper Salad is a refreshing mix of vibrant vegetables dressed in a simple vinegar and water mixture. It’s quick to prepare and perfect for a light meal or side dish.
Cook time 0 min
Prep time 25 min
Ingredients:
2 cucumbers6 tomatoes
1 cup red pepper
1 onion
1/3 cup vinegar
1 cup water
This vibrant and refreshing Tomato, Cucumber, and Red Pepper Salad is the perfect dish for a light lunch or a side to complement your main courses. Packed with fresh vegetables and dressed with a simple yet flavorful vinegar and water mix, this salad showcases the essence of summer with every bite. It’s not only healthy but also quick and easy to make, ensuring you can enjoy a nutritious meal without spending hours in the kitchen.
Instructions:
- Begin by washing the cucumbers, tomatoes, and red pepper thoroughly under cold running water.
- Peel the cucumbers if desired. Slice them into thin rounds or half-moons, depending on your preference.
- Core the tomatoes and cut them into bite-sized wedges or chunks.
- Remove the seeds and stem from the red pepper, then chop it into small, bite-sized pieces.
- Peel the onion and slice it thinly. For a milder flavor, you can soak the onion slices in cold water for 10 minutes and then drain them.
- In a large salad bowl, combine the sliced cucumbers, tomato wedges, chopped red pepper, and onion slices.
- In a small bowl or measuring cup, mix together the vinegar and water. Stir until well combined.
- Pour the vinegar and water mixture over the vegetables in the salad bowl.
- Toss the salad well to ensure that all the vegetables are evenly coated with the dressing.
- For a deeper flavor, let the salad marinate in the refrigerator for about 15-20 minutes before serving. This will allow the vegetables to absorb the dressing.
- Toss the salad once more before serving to redistribute the dressing.
- Transfer the salad to a serving platter or individual plates and enjoy!
This Tomato, Cucumber, and Red Pepper Salad is a simple yet delicious way to enjoy fresh vegetables. It's perfect for a quick meal or as a vibrant side dish to any summer barbecue. With its crisp textures and tangy dressing, this salad is sure to become a favorite in your recipe rotation. Don't forget to experiment with different herbs and seasonings to make it your own!
Tomato, cucumber and red pepper salad FAQ:
The Tomato, Cucumber, and Red Pepper Salad can be stored in the refrigerator for up to 2 days. However, it's best enjoyed fresh, as the vegetables may become watery over time.
Yes, you can substitute vegetables based on your preference. For instance, bell peppers can replace red pepper, or you could add other veggies like zucchini or carrots for added flavor and texture.
You can use any type of vinegar for the dressing, such as red wine vinegar, white wine vinegar, or apple cider vinegar. Each will add a slightly different flavor to the salad.
To add some heat, consider incorporating sliced jalapeños or a dash of hot sauce into the salad. You could also sprinkle some red pepper flakes in the dressing for extra spice.
You can chop the vegetables in advance, but it's best to add the dressing just before serving to keep the salad crisp. If marinating, limit it to 15-20 minutes to avoid sogginess.
Cooking Tips:
- Choose ripe, firm tomatoes and cucumbers for the best texture and flavor.
- You can add some fresh herbs like parsley, dill, or basil to enhance the flavor of the salad.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- For a more intense taste, use apple cider vinegar or red wine vinegar instead of regular vinegar.
- Consider adding a pinch of salt and pepper to taste, or a splash of olive oil for added richness.
Nutrition Facts
4 ServingsCalories 80kcal
Protein 3.14g
Carbohydrates 18g
Fiber 4.16g
Sugar 11g
Fat 0.62g
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