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Tangy Cucumber and Tomato Salad

This dish combines thinly sliced cucumbers, onions, and ripe tomatoes dressed in a tangy vinaigrette. It features a crisp, fresh texture with a vibrant appearance, as the vegetables soak up the flavorful marinade for a bright, refreshing salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sliced cucumbers thinly sliced
  • 1/2 cup sliced onions preferably red onion
  • 1 cup chopped ripe tomatoes
  • 2 Tablespoons white vinegar or apple cider vinegar
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon chopped fresh herbs such as dill or parsley

Equipment

  • Sharp knife
  • Cutting Board
  • Mixing bowl
  • Whisk
  • Measuring spoons

Method
 

  1. Arrange all the sliced cucumbers, onions, and chopped tomatoes in a mixing bowl to build a colorful, layered base.
  2. In a small bowl, whisk together the vinegar, olive oil, salt, and black pepper until the dressing is well combined and starts to slightly emulsify.
  3. Pour the tangy vinaigrette over the vegetables in the large bowl, ensuring all slices and chunks are coated evenly.
  4. Gently toss everything together using a spoon or tongs, mixing until the vegetables are uniformly dressed and vibrantly coated with the dressing.
  5. Add the chopped herbs and give the salad a final gentle toss to distribute the fresh flavors throughout.
  6. Let the salad sit for about 5 minutes at room temperature to allow the flavors to meld and the vegetables to slightly soak up the dressing.
  7. Serve the salad fresh in bowls, garnished with additional herbs if desired, and enjoy its crisp, tangy brightness.

Notes

Use the freshest vegetables possible for optimal flavor and crunch. Adjust the vinegar amount for more or less tanginess to taste.