Ingredients
Vegetables
- 2 cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 small red or white onion, thinly sliced
Marinade
- 1/4 cup apple cider vinegar or red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley or dill
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the vegetables: Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers thinly, halve the cherry or grape tomatoes, and thinly slice the onion. Set them aside.
- Make the marinade: In a mixing bowl, whisk together the vinegar, olive oil, minced garlic, salt, and pepper. If you like some heat, add the red pepper flakes now. Whisk until combined.
- Combine the ingredients: In a large bowl, add the sliced cucumbers, halved tomatoes, and sliced onion. Pour the marinade over the vegetables and toss gently with a spoon or your hands to coat everything evenly.
- Marinate: Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes to allow the flavors to meld. For deeper flavor, marinate for several hours or overnight.
- Serve: Before serving, give the salad another gentle toss to redistribute the marinade. Garnish with chopped fresh parsley or dill, and serve chilled.
Notes
- For extra crunch, use English cucumbers or Persian cucumbers.
- This salad keeps well—if making ahead, add fresh herbs just before serving for best flavor.
- Try adding a few thin slices of bell pepper or a handful of feta cheese for a twist.
- Marinating overnight enhances the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: American, Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 5g
- Sodium: 135mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
