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Fresh Cucumber Tomato Onion Salad Easy Recipe with Tangy Vinegar Dressing

fresh cucumber tomato onion salad - featured image

A fresh, tangy, and super simple salad combining crisp cucumbers, ripe tomatoes, and red onions with a bright vinegar dressing. Perfect for quick meals, potlucks, or as a refreshing side dish.

Ingredients

Scale
  • 2 large cucumbers, thinly sliced (English cucumbers preferred)
  • 3 medium ripe tomatoes, chopped (Roma or vine-ripened)
  • 1 medium red onion, thinly sliced and soaked in cold water
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup apple cider vinegar (or white wine vinegar)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of dried oregano or basil

Instructions

  1. Wash cucumbers and tomatoes thoroughly. Slice cucumbers thinly (about 1/8 inch thickness). Chop tomatoes into roughly 1-inch pieces.
  2. Thinly slice the red onion into half-moons. Soak slices in cold water for 5 minutes, then drain and pat dry.
  3. In a small bowl or jar, combine apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
  4. In a large mixing bowl, combine cucumbers, tomatoes, onions, and chopped parsley. Pour dressing over salad and toss gently to coat evenly.
  5. Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld. Adjust salt and pepper if needed.

Notes

Soak onions in cold water to mellow sharpness. Drain excess tomato juice if too watery. Toss salad just before serving if prepared ahead to avoid sogginess. Use fresh herbs for best flavor. Chilling the salad for 30 minutes is optional for a refreshing taste.

Nutrition

Keywords: cucumber salad, tomato salad, onion salad, vinegar dressing, fresh salad, easy salad, summer salad, vegan salad, gluten-free salad