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Prepare the vegetables: Wash and dry the Roma tomatoes. Dice them into 1/2-inch pieces. Peel the English cucumber, slice it lengthwise, scoop out the seeds with a spoon, and then dice it into 1/2-inch pieces. Thinly slice the red onion. Chop the fresh parsley and dill.

Combine salad ingredients: In a large mixing bowl, gently combine the diced tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped dill.

Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, granulated sugar, kosher salt, and freshly ground black pepper until well combined and the sugar and salt are dissolved.

Dress and serve: Pour the prepared dressing over the vegetables in the large mixing bowl. Gently toss everything together until all the ingredients are evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for a few minutes before serving for a cooler salad.


Prepare the vegetables: Wash and dry the Roma tomatoes. Dice them into 1/2-inch pieces. Peel the English cucumber, slice it lengthwise, scoop out the seeds with a spoon, and then dice it into 1/2-inch pieces. Thinly slice the red onion. Chop the fresh parsley and dill.

Combine salad ingredients: In a large mixing bowl, gently combine the diced tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped dill.

Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, granulated sugar, kosher salt, and freshly ground black pepper until well combined and the sugar and salt are dissolved.

Dress and serve: Pour the prepared dressing over the vegetables in the large mixing bowl. Gently toss everything together until all the ingredients are evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for a few minutes before serving for a cooler salad.
