Tomato, Cucumber, Onion, Pepper (TCOP) Salad
INGREDIENTS
  • Cooking Time: 0
  • Servings: 2
  • Preparation Time: 5-10
  • 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
DIRECTIONS
  1. 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.
  2. 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.
RECIPE BACKSTORY
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.