Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
- ⅓ cup thinly sliced red onion
- 3 Tbs. olive oil
- 2 Tbs. lemon juice
- 4 tomatoes, halved and sliced
- 1 English cucumber, peeled, halved, and sliced (2 cups)
- ½ cup packed parsley leaves, finely chopped
1 | Soak onion in bowl of cold water 10 minutes; drain.
2 | Whisk together oil and lemon juice in large bowl. Stir in onion, then add tomatoes and cucumber, and toss. Season with salt and pepper, if desired, and sprinkle with parsley.