Peel the tomatoes and cut each into 6 to 8 wedges.
4 Medium Tomatoes
Cut the cucumber into 1-inch pieces.
1 Large English Cucumber
Gently mix the cut tomatoes and cucumber in a large bowl.
Scatter the pickled red onion through the salad.
⅓ Cup Pickled Red Onion
To a small jar add the olive oil, white balsamic vinegar, Dijon mustard, salt, and pepper. Add a lid to the jar and shake the dressing vigorously until it is well combined.
3 Tablespoons Extra Virgin Olive Oil, 1 Tablespoon White Balsamic Vinegar, ½ Teaspoon Dijon Mustard, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
Pour the dressing over the salad and garnish with a sprinkling of chopped fresh parsley.
Fresh Chopped Parsley
Notes
My Top Tips♡ Buy the freshest and most aromatic tomatoes and cucumber you can find.♡ Make pickled red onions yourself! They are super quick and easy to make and last for weeks in the refrigerator.How to Balance the Flavor of the DressingIf the flavor is too sharp from the vinegar you can add a very small amount of honey (½ teaspoon) to smooth the acidity.Substitutions& VariationsSubstitute a Neutral Flavored Oil. Instead of extra virgin olive oil, you can substitute any neutral flavored oil.Substitute Fresh Red Onion. Instead of pickled red onions you can fresh red onion.Substitute Rice Wine Vinegar. If you can't find white balsamic vinegar in your area, you can substitute rice wine vinegar and add a teaspoon of honey to the dressing.Add Avocado. Cubes of ripe avocado are a delicious addition or substitution for the cucumber in this salad.Make-Ahead & StorageThe Tomato Cucumber Salad can be made earlier in the day and so can the White Balsamic Dressing. Store both in the refrigerator, the dressing in the glass jar that you made it in, and the salad should be covered.Remove both from the fridge a half hour before serving and add the dressing to the salad.Leftovers can be stored in a sealed container for up to 2 days.