Wash the cucumbers and tomatoes thoroughly. Peel the cucumbers if desired, then slice them thinly. Core the tomatoes and chop them into bite-sized pieces. Peel and thinly slice the red onion.
In a large mixing bowl, combine the sliced cucumbers, chopped tomatoes, sliced red onion, and chopped parsley.
In a small bowl, whisk together the extra virgin olive oil and red wine vinegar until well combined. Season with salt and pepper to taste.
In a small bowl, whisk together the extra virgin olive oil and red wine vinegar until well combined. Season with salt and pepper to taste.
Gently toss the salad until the vegetables are evenly coated with the dressing.
Cover the salad bowl with plastic wrap or transfer the salad to a sealed container and refrigerate for at least 30 minutes to allow the flavors to meld.
Once chilled, give the salad a final toss and serve cold as a refreshing side dish or a light lunch.
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