Description
This refreshing and easy summer salad features crisp cucumber, juicy tomatoes, and red onion tossed in a simple vinaigrette. This quick, no-cook dish is perfect for hot days, BBQs, or fast lunches.
Ingredients
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1 English cucumber (about 300 g), sliced into 0.5 cm half rounds
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280 g grape or cherry tomatoes, halved
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½ small red onion (about ½ cup / 50 g), thinly sliced
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2 tablespoons (30 ml) olive oil
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2 tablespoons (30 ml) red wine vinegar
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1 teaspoon (5 ml) honey
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½ teaspoon (2.5 g) Kosher salt or fine sea salt
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¼ teaspoon (1 g) black pepper
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1 tablespoon (4 g) chopped fresh parsley, dill, and/or basil (optional)
Instructions
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Slice the cucumber lengthwise and cut into thin half rounds.
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Halve the tomatoes and thinly slice the red onion.
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In a medium mixing bowl, combine cucumber, tomatoes, and onion.
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In a small bowl, whisk olive oil, red wine vinegar, honey, salt, and pepper.
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Pour the dressing over the vegetables and gently toss.
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Add fresh herbs if desired and mix again.
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Serve immediately or chill for 1–2 hours for a deeper flavor.
Notes
Salt cucumbers separately for 10 minutes, then pat dry for extra crunch.
Substitute red wine vinegar with apple cider or white wine vinegar.
Feta cheese, olives, or avocado can be added for variety.
Soak sliced onions in ice water for 5 minutes to reduce sharpness.
Best enjoyed fresh, but leftovers keep for 2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired / American summer