Ingredients
-
2 large English cucumbers, sliced
-
4 medium ripe tomatoes, chopped
-
1/2 small red onion, thinly sliced
-
3 tablespoons extra virgin olive oil
-
2 tablespoons red wine vinegar
-
1 teaspoon sugar (optional)
-
1/2 teaspoon salt (or to taste)
-
1/4 teaspoon black pepper
-
2 tablespoons fresh parsley or dill, chopped (optional)
Instructions
-
Wash and dry all vegetables.
-
Slice cucumbers into thin rounds.
-
Chop tomatoes into bite-sized pieces.
-
Thinly slice red onion.
-
In a small bowl, whisk together olive oil, red wine vinegar, sugar (if using), salt, and pepper.
-
In a large bowl, combine cucumbers, tomatoes, and onion.
-
Pour dressing over vegetables and toss gently.
-
Sprinkle with fresh herbs if using.
-
Chill for 15–30 minutes before serving for best flavor.
Notes
-
Salt draws moisture from cucumbers—add just before serving if prepping ahead.
-
For less sharp onion flavor, soak sliced onions in cold water for 10 minutes.
-
Best served within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Cup
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg