Ingredients
- 2 large English or Persian cucumbers, thinly sliced
- 2 cups cherry or Roma tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh herbs (basil, parsley, or dill)
Instructions
- Wash and slice cucumbers and tomatoes. Halve the tomatoes and cut cucumbers into thin slices or half-moons.
- Soak sliced red onion in cold water for 5–10 minutes, then drain to reduce sharpness.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper to make the dressing.
- In a large bowl, toss cucumbers, tomatoes, and onion with the dressing.
- Chill the salad in the refrigerator for 10–15 minutes to let flavors meld.
- Before serving, add chopped herbs and gently toss again. Serve cold.
Notes
Optional: Add feta, avocado, or chickpeas for variation. For extra crunch, salt cucumbers and let sit 20 minutes before rinsing and drying.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian