Simple Tomato-Cucumber Salad

One of those back-pocket salads you’ll make on repeat. Juicy tomatoes, crisp cucumbers, a little bite from red onion, and tangy balsamic — that’s it. Simple food that nourishes without overthinking. Makes 4 servings.

• Hydrating, thanks to cucumbers and tomatoes
• Polyphenol-rich from the balsamic vinegar
• Naturally low-calorie, low-fat, and high-volume

Ingredients

• 2 cups cherry tomatoes, cut into small bites
• 2 cucumbers, cut into small bites (Persian variety preferred)
• ½ red onion, thinly sliced (or to taste)
• Salt and pepper, to taste
• Italian seasoning, to taste
• ~¼ cup balsamic vinegar

Directions

1. Add the tomatoes, cucumbers, and red onion to a bowl.
2. Season with salt, pepper, and Italian seasoning.
3. Pour in the balsamic vinegar and toss well.
4. Let sit 5–10 minutes to marinate and release juices.
5. Taste and adjust seasoning. Serve chilled or at room temperature.

Serving Tip

Optional upgrades: add fresh basil or parsley, avocado, chickpeas or white beans for protein and fiber, a drizzle of olive oil, or a spoon of vegan feta. Perfect alongside beans, lentils, tofu, grilled fish, or as a light standalone lunch.

Macros (Per Serving – 4 Servings)