I love the summer time produce selection at my grocery store and local fruit stands. I always look forward to grilling out and spending my evenings and weekends outside and by meal prepping salads like this I have fresh options available all summer long.
This recipe is perfect in my opinion because it uses four ingredients and tastes great on day two as well, plus it’s easy to make ahead and actually taste better since it gives the tomatoes, cucumbers, and onions a chance to marinate in the dressing.
I like to remove as many seeds from my tomatoes and cucumbers as possible while I’m dicing them up, so that the salad doesn’t get too soggy as it sits. I love Italian dressing and always use it for this recipe, but balsamic would be another great alternative. If you can find the tiny mozzarella cheese balls, they would be a great addition for more protein, or you could even add diced mozzarella.
I hope that you’ll try this recipe today and leave a comment below. Also, follow @lifeabovethecafe on Instagram.
Wash and disinfect the produce.
Peel and remove the seeds from the cucumber and dice it into bite sized pieces
Dice the tomatoes up into bite sized pieces, removing most of the seeds as you go.
Slice the purple onion up into small slivers
Place all of the produce in a bowl and pour Italian dressing over it until it is all coated. Stir it to make sure more doesn’t need to be added. I usually need between 1/4 – 1/2 cup of dressing.