Ingredients
Scale
- 2 medium cucumbers (English or regular), sliced
- 3 ripe tomatoes, chopped
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice (or red wine vinegar)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
- Pinch of sugar or honey (optional)
Instructions
- Wash and slice cucumbers and tomatoes; thinly slice onion (soak in cold water if desired).
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Add a pinch of sugar if using.
- Toss vegetables gently in a large bowl, then drizzle dressing over and mix to coat evenly.
- Sprinkle fresh herbs on top and toss lightly.
- Let salad rest for 10-15 minutes before serving to meld flavors.
Notes
- Salt cucumbers lightly before assembling to remove excess water and prevent sogginess.
- Use ripe tomatoes for best flavor; cherry tomatoes work well as substitutes.
- Store salad undressed for up to 24 hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: American / Mediterranean inspired
- Diet: Vegan
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg