Description
A fresh and tangy Cucumber, Onion, and Tomato Salad featuring thinly sliced cucumbers, juicy tomatoes, and crisp red onions tossed in a flavorful vinegar and olive oil dressing with herbs and spices. Perfect as a refreshing side dish or light appetizer.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 3 medium tomatoes, cut into wedges or thick slices
- 1 medium red onion, thinly sliced
Dressing
- 1/4 cup white vinegar (or apple cider vinegar)
- 3 tbsp olive oil
- 1 tbsp granulated sugar (optional, for a touch of sweetness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
Garnish
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Prepare the vegetables: In a large bowl, combine the thinly sliced cucumbers, tomatoes cut into wedges or thick slices, and thinly sliced red onions.
- Make the dressing: In a small bowl, whisk together the vinegar, olive oil, granulated sugar if using, salt, black pepper, and dried oregano or Italian seasoning until well combined. Adjust seasoning to taste.
- Toss the salad: Pour the prepared dressing over the vegetables and toss well to ensure all pieces are evenly coated with the flavorful marinade.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour or up to overnight to allow the flavors to meld and the vegetables to soak up the dressing.
- Serve: Before serving, toss the salad again and garnish with freshly chopped parsley if desired for a pop of color and added freshness.
Notes
- For best flavor, refrigerate the salad for at least 1 hour before serving to let the flavors develop.
- The sugar in the dressing is optional and can be omitted for a more tart salad.
- Use apple cider vinegar as a substitute for white vinegar for a slightly different flavor profile.
- Fresh herbs like parsley add brightness but can be omitted if unavailable.
- This salad is best served cold and eaten the same day for optimal freshness.
