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?
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.
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.
{ 5 comments… read them below or add one }
Beautiful colors! Love a nice summer salad.
good information,
can not wait to read it
What a great looking salad! I would like to try this. Imagine adding fruits, nuts, and lean meats to this salad to make a great low-calorie, highly nutritious healthy meal.
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Yummy Salad ! That’s Good Look and awesome Posting