Easy Cucumber and Tomato Salad
This cucumber and tomato salad is super fresh, has a pop of color and the best combo of sweet and tangy. It comes together as quickly, all you need to do is boil water for the pasta and chop a few vegetables.
Servings: 6
Calories:
Ingredients
- 2 cups Cucumbers, chopped (about 2 cucumbers)
- 2 cups Tomatoes, chopped
- ½ small Purple Onion, thinly sliced
- 3 TBSP Vinegar (see notes above)
- Pinch of Salt
Additional Add-Ins
- Cooked Orzo Pasta about 1 cup
- Crumbled Feta Cheese
- Kalalmata Olives
- Chiffonade Basil (see instructional video link in notes above)
Instructions
- If you are adding pasta, cook pasta al-dente in salted water. Drain and let cool.
- While the pasta is cooking, you can do your prep for the salad, dice the cucumbers and tomatoes into about 1/4 inch cubes. If you're using cherry tomatoes, I half them. It's most important that they are all similar sizes.
- Thinly slice the purple onion.
- In a bowl, mix together the cucumbers, tomatoes, onion. Add in your vinegar and salt, toss until coated.
- Add in your pasta. With a spoon carefully stir bottom-up to combine ingredients until evenly distributed. Right before serving, add the feta cheese, olives and the basil.
