Description

A refreshing and vibrant salad that brings together crisp cucumbers, juicy tomatoes, and sharp onions, all lightly coated in a tangy, herby marinade. It’s simple, colorful, and full of flavor, making it a perfect dish for warm days.

Ingredients

Cucumbers – 2 medium, thinly sliced

Cherry or grape tomatoes – 1 pint, halved

Onions – 1 small, thinly sliced (red or white)

Vinegar – 3 tablespoons (apple cider or red wine vinegar)

Olive oil – 2 tablespoons (extra virgin)

Garlic – 1 clove, minced

Fresh herbs – 2 tablespoons chopped parsley or dill

Salt – to taste

Pepper – to taste

Red pepper flakes – optional, to taste

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Instructions

Wash and dry the cucumbers and tomatoes. Slice cucumbers into thin rounds, halve the cherry or grape tomatoes, and thinly slice the onions into rings or half-moons.
In a mixing bowl, whisk together vinegar, olive oil, minced garlic, salt, and pepper. If you prefer heat, add red pepper flakes.
In a large bowl, toss together cucumbers, tomatoes, and onions. Pour the marinade over the vegetables and mix gently to coat evenly.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. For best taste, marinate for 2–3 hours or overnight.
Before serving, toss again, garnish with fresh herbs, and serve chilled.

Notes

This recipe serves 4–6 people as a side dish.
For extra crunch, add diced bell peppers or thinly sliced radishes.
If you like a sweeter flavor, add honey or maple syrup to the marinade.
For a protein boost, stir in grilled chicken, chickpeas, or tuna.
Store leftovers in an airtight container in the fridge for up to 3 days.
The salad can be made ahead of time—just give it a stir before serving and add fresh herbs right before eating.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side dish
Method: Marinating
Cuisine: Mediterranean

Nutrition

Serving Size: 1/6 of the recipe
Calories: 70
Sugar: 4g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg