Description
A vibrant, no-cook Italian salad with crisp English cucumbers, ripe tomatoes, basil, and a zesty olive oil-vinegar dressing. Ready in 10 minutes, this summery dish balances acidity, freshness, and herby depth. Letting it marinate enhances flavor.
Ingredients
Black Pepper, to taste
Kosher Salt, 1/2 tsp
Granulated Sugar, 1/8 tsp
Olive Oil, 1/4 cup
Red Wine Vinegar (non-alcoholic alternative acceptable), 2 tbsp
Dried Oregano, 1/4 tsp
Fresh Basil, 4–5 leaves, chopped
Small Red Onion (1/4 cup, diced)
1 English Cucumber (diced 1/2″)
2 Medium Tomatoes (chopped)
Instructions
In a medium bowl, whisk together olive oil, vinegar, salt, sugar, oregano, and black pepper until emulsified.
Whisk aggressively for 20–30 seconds to blend oil and vinegar fully.
Taste and adjust salt if needed.
Add diced red onion to the dressing and stir until onions absorb 1/3 of the dressing.
Add tomatoes and toss until softened by the vinegar.
Notes
Let red onion marinate for 5–10 minutes before adding other ingredients to mellow flavor.
English cucumbers reduce slicing effort and maximize texture.
Non-alcoholic vinegar preserves flavor while adhering to halal/non-alcoholic diets.
For bold flavor, let salad rest in the refrigerator for up to 1 hour before serving.
- Prep Time: 10
- Category: Trend Recipes
- Method: No-cook
- Cuisine: Italian