Anti Inflammatory Cucumber Tomato Onion Salad
Crisp cucumber, juicy ripe tomatoes, and thinly sliced red onion come together in a salad that feels like peak summer in every single bite. The dressing is a simple whisk of extra-virgin olive oil, red wine vinegar, and dried oregano — and that combination is doing serious work here, since olive oil is one of the most well-researched ingredients when it comes to supporting an anti-inflammatory way of eating. Tomatoes and cucumbers bring their own plant-powered benefits to the bowl, making this more than just a pretty side dish. Letting everything rest for ten minutes before serving is the small but important step that allows the vegetables to release their juices and meld with the dressing into something genuinely craveable. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole thing together. It serves four, comes together in minutes, and requires zero cooking — which makes it an easy weeknight win or a crowd-pleasing addition to any table.
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Learn more →Ingredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced ¼ inch thick
- 3 medium ripe tomatoes, cut into ¾-inch chunks
- ½ medium red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the sliced cucumbers, tomato chunks, and red onion in a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
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