Ingredients
- 2 cucumbers (English or regular), thinly sliced
- 3 tomatoes (Roma, beefsteak, or cherry), chopped or sliced
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar or apple cider vinegar
- 1/4 cup water
- 1 1/2 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (optional)
- 2 tbsp fresh herbs (dill, parsley, or basil), chopped (optional for garnish)
Instructions
- Thinly slice cucumbers and onions, and chop or slice tomatoes.
- In a large bowl, combine the cucumbers, tomatoes, and onions.
- In a separate bowl or jar, whisk together vinegar, water, sugar, salt, pepper, and olive oil (if using) until sugar is dissolved.
- Pour the marinade over the vegetables and toss well to coat.
- Cover and refrigerate for at least 1 hour, or up to 24 hours for more flavor.
- Before serving, give the salad a final toss and garnish with fresh herbs if desired.
Notes
- Use English cucumbers for thinner skin, or peel regular cucumbers if desired.
- Adjust sugar or vinegar to taste for a sweeter or tangier result.
- Add extras like bell peppers, radishes, feta, or red pepper flakes for variation.
- This salad improves with time—ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 side portion (1/6 of recipe)
- Calories: 45
- Sugar: 4g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
