Ingredients
Vegetables
- 2 pounds tomatoes (about six cups when cut into large chunks)
- 1 English cucumber
- 1/2 medium-sized red onion
- 1/2 cup chopped fresh herbs (basil, parsley, dill, chives, etc.)
Dressing
- 1 teaspoon kosher salt, or to taste
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
Instructions
- Prepare the dressing: In a large bowl, mix the kosher salt, mayonnaise, and plain Greek yogurt until smooth. Set aside to allow flavors to meld.
- Prep the tomatoes: Cut out the stem end of each tomato and slice them in half horizontally. Scoop out the seeds and pulp to reduce excess moisture, then cut the tomatoes into large chunks and add them to the bowl with the dressing.
- Cut the cucumber: Slice the cucumber in half lengthwise, then cut crosswise into large chunks, adding them to the bowl with the tomatoes and dressing.
- Slice the red onion: Thinly slice the half red onion and add it to the bowl to introduce a subtle sharpness to the salad.
- Add fresh herbs: Chop the fresh herbs finely and add them to the bowl, enhancing the salad's flavor and freshness.
- Combine everything: Using a large spoon, gently mix all ingredients until the dressing evenly coats the vegetables. Serve immediately for best texture or refrigerate tightly covered for a few hours to meld flavors before serving.
Notes
- English cucumbers are preferred for this salad due to their thin skin and fewer seeds, but regular cucumbers peeled and seeded can be substituted.
- Removing tomato seeds and pulp prevents excess wateriness, keeping the salad crisp.
- For a tangier dressing, substitute plain Greek yogurt with sour cream or add a squeeze of lemon juice.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
