Memorial Day Cucumber Tomato Salad: A Refreshing Summer Treat

A light, refreshing Memorial Day Cucumber Tomato Salad combining crunchy cucumbers and juicy tomatoes, perfect for summer celebrations.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 medium Cucumbers Use English cucumbers for minimal bitterness.
4 medium Tomatoes Opt for ripe varieties for best flavor.
1 medium Red Onion Soak in cold water before use.
1/4 cup Fresh Parsley Enhances freshness; substitute with basil or dill if desired.

For the Dressing

1/4 cup Olive Oil Base for the dressing.
2 tablespoons Balsamic Vinegar Provides necessary acidity.
to taste Salt Essential seasoning.
to taste Pepper Essential seasoning.

Equipment

Mixing Bowl
Cutting board
Knife
spatula

Method

Preparation Steps

Wash the cucumbers and tomatoes under cool running water. Dice the cucumbers and chop the tomatoes into uniform bite-sized pieces.
Thinly slice the red onion and soak in a bowl of cold water for about 10 minutes to mellow its flavor. Drain and add to the mixing bowl.
Gently combine the diced cucumbers, tomatoes, and soaked onions in a large mixing bowl.
Stir in the chopped fresh parsley to enhance flavors.
Drizzle with olive oil and balsamic vinegar, season with salt and pepper, then toss gently.
Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, consider adding the dressing just before serving to maintain crispness of vegetables.

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