Description
This fresh and zesty cucumber tomato onion salad features crisp vegetables tossed in a tangy-sweet vinegar dressing with herbs. A quick, no-cook side that’s perfect for summer meals, potlucks, or light snacking. Naturally gluten-free, dairy-free, and vegan-friendly.
Ingredients
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3 medium cucumbers, peeled and sliced ¼-inch thick (about 4 cups)
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1 medium white onion, sliced into rings
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3 medium tomatoes, largely chopped
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½ cup vinegar (white, apple cider, or red wine)
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¼ cup sugar (or sugar substitute)
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1 cup water
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2 teaspoons salt
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½ teaspoon coarse black pepper
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2 tablespoons olive oil
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½ teaspoon dried basil
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½ teaspoon dried parsley
Instructions
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Peel and slice cucumbers, chop tomatoes, and slice onions into rings.
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In a large bowl, mix all vegetables.
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In a separate bowl, whisk vinegar, water, sugar, oil, salt, pepper, basil, and parsley.
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Pour dressing over vegetables and toss gently.
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Cover and refrigerate for at least 2 hours.
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Toss again before serving. Serve cold or at room temperature.
Notes
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For crunchier cucumbers, salt and drain them before mixing.
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Add-ins like feta, olives, or fresh herbs can elevate the dish.
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Use cherry tomatoes for a sweeter bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook / Marinated
- Cuisine: American / Mediterranean-inspired