Ingredients

• 2/3 cup extra-virgin olive oil
• 2 1/2 Tbsp sherry vinegar 
• 1 Tbsp dried herbes de Provence or Italian herb blend
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 3 large ripe beefsteak tomatoes, cored and cut into 3/4-inch chunks
• 1 medium red onion, halved and thinly sliced
• 1 large English cucumber, peeled, quartered lengthwise, and diced into 1/2-inch chunks
• Fresh herbs for garnish (parsley, basil, chives, or chervil, optional)

Instructions

1. Prepare the Dressing
   In a large bowl, whisk together olive oil, vinegar, dried herbs, salt, black pepper, and red pepper flakes (if using).
2. Add the Vegetables
   Add the chopped cucumbers, tomatoes, and onions to the bowl. Toss gently to coat everything evenly in the dressing.
3. Marinate
   Let the salad sit at room temperature for 1 hour, stirring occasionally. Cover and refrigerate for at least 12 hours (or up to 24 hours), stirring every few hours to ensure the flavors meld.
4. Serve
   Remove from the fridge 30–60 minutes before serving to allow the flavors to bloom at room temperature. Toss again and garnish with fresh herbs if desired.

Storage Tips

• This salad can be refrigerated for up to 4 days. Over time, the vegetables will soften, but any leftovers can be blended into a quick gazpacho or used as a flavorful dressing.

Serving Suggestions

• Enjoy as-is, serve over greens, mix into pasta or rice, or top with crunchy pita chips for a twist on fattoush.

Nutrition