Fresh Cucumber and Tomato Salad

Ingredients

• 4 cups of fresh cucumbers, diced (about 2 large cucumbers)
• 3 cups of ripe tomatoes, diced (about 4 medium tomatoes)
• 1 cup of red onion, thinly sliced
• 1 cup of bell pepper, diced (any color, for added flavor)
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh basil, chopped
• 1/4 cup of extra virgin olive oil
• 2 tablespoons of red wine vinegar (adjust to taste)
• 1 teaspoon of Dijon mustard
• 1 clove of garlic, minced (optional, for a punch of flavor)
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: Start by washing all your vegetables thoroughly under cold running water to remove any dirt. Peel the cucumbers if desired, then chop them into bite-sized pieces. Dice the tomatoes, ensuring to remove any excess seeds to prevent the salad from being watery.
2. Slice the Onion and Pepper: Thinly slice the red onion and dice the bell pepper. The onion should be thin enough to blend seamlessly with the other ingredients, while the bell pepper adds a nice crunch.
3. Chop the Herbs: Finely chop the fresh parsley and basil. These herbs will elevate the flavor profile of your Fresh Cucumber and Tomato Salad and provide a refreshing aroma.
4. Mix the Salad: In a large mixing bowl, combine the diced cucumbers, tomatoes, sliced onion, bell pepper, and chopped herbs. Toss gently to ensure an even distribution of the ingredients.
5. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic (if using). Season with salt and pepper to taste. Adjust the vinegar or mustard according to your preference for tanginess.
6. Dress the Salad: Pour the dressing over the salad mixture. Gently toss the salad again to coat all the ingredients with the dressing evenly. Allow the salad to sit for about 10-15 minutes at room temperature to let the flavors meld together.
7. Serve and Enjoy: Serve the salad chilled or at room temperature. It’s great on its own or as an accompaniment to grilled meats or fish.