Description
A quick, refreshing cucumber tomato salad tossed with thinly sliced red onion, fresh parsley, and a tangy homemade olive oil and red wine vinegar dressing. Perfect for warm days, picnics, and light meals.
Ingredients
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1 English cucumber, sliced and quartered
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2 cups grape tomatoes, halved
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½ cup red onion, thinly sliced
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2 tbsp fresh parsley, chopped
For the Dressing: -
¼ cup olive oil
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3 tbsp red wine vinegar
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1 tbsp granulated sugar
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1 tsp dried basil
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Salt and black pepper, to taste.
Instructions
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Wash and prep all vegetables.
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Slice cucumber into quarters, halve tomatoes, thinly slice red onion, and chop parsley.
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In a bowl, whisk together olive oil, red wine vinegar, sugar, dried basil, salt, and pepper.
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Toss vegetables in a large bowl and drizzle with dressing. Mix until evenly coated.
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Chill for 1–2 hours to enhance flavors. Stir before serving
Notes
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For extra crunch, don’t slice cucumbers too thin.
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Soak onion slices in cold water to reduce sharpness.
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Add feta or chickpeas for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired