This post was originally published as Healthy Summer Salad – TCOP by Laurel on Health Food.
Tomato, Cucumber, and Onion (TCO) salad is a staple in my family. We always make big batches in the summertime when the tomatoes are ripe and everyone’s craving salads. I love the simple ingredients in the recipe. It’s a perfect healthy dish to bring to a summer BBQ or pool party.
Back in 2007 I posted the recipe with avocado: TCOA Salad. This year I added some sweet raw bell peppers and a garnish of fresh basil. I hope you enjoy this one. The colors in the salad are beautiful, huh?
Back in 2007 I posted the recipe with avocado: TCOA Salad. This year I added some sweet raw bell peppers and a garnish of fresh basil. I hope you enjoy this one. The colors in the salad are beautiful, huh?
Tomato, Cucumber, Onion, Pepper (TCOP) Salad
4 vine-ripened tomatoes
1 large red onion
1 large hothouse cucumber
2 sweet bell peppers (orange or yellow)
Fresh basil (for garnish)
Extra-virgin olive oil
Red wine vinegar
Sea salt & pepper
Cut the tomatoes, onion, cucumber, and bell peppers into bite-size pieces and place in a large bowl. Drizzle a couple tablespoons of olive oil and red wine vinegar on top. Add a generous sprinkle of salt and pepper and mix well. Cover, refrigerate, and stir before you eat. Serve chilled with fresh basil on top.1 large red onion
1 large hothouse cucumber
2 sweet bell peppers (orange or yellow)
Fresh basil (for garnish)
Extra-virgin olive oil
Red wine vinegar
Sea salt & pepper
Tip: This salad gets better as time goes on. It’s wonderful right after you make it, but it tastes best after it’s had a few hours to sit in the refrigerator.
