Description
A quick and refreshing cucumber salad featuring crisp cucumbers, sweet cherry tomatoes, and sharp red onion tossed in a tangy olive oil and apple cider vinegar dressing, perfect for a light side or healthy snack.
Ingredients
Scale
Vegetables
- 2 large cucumbers: Choose firm cucumbers for the best crunch.
- 1 cup cherry tomatoes: These add a burst of sweetness and color.
- 1 small red onion: This gives a nice sharp flavor to balance the salad.
Dressing
- 3 tablespoons olive oil: A healthy fat that enhances the taste.
- 2 tablespoons apple cider vinegar: This adds a tangy kick to the dressing.
- Salt: To taste, it brings out the flavors of the vegetables.
- Black pepper: Freshly ground for a bit of spice.
Instructions
- Gather Ingredients: Collect cucumbers, cherry tomatoes, red onion, olive oil, apple cider vinegar, salt, and black pepper to prepare for making the salad.
- Prepare Vegetables: Wash cucumbers and cherry tomatoes thoroughly under cool running water. Thinly slice the cucumbers and place them into a large mixing bowl.
- Make Dressing: In a small bowl, whisk together olive oil and apple cider vinegar. Season this mixture with salt and freshly ground black pepper according to your taste preference.
- Toss Salad: Add halved cherry tomatoes and thinly sliced red onion to the bowl with cucumbers. Pour the dressing over the vegetables and gently toss everything together ensuring all pieces are evenly coated.
- Chill and Serve: Place the salad in the refrigerator and chill for 15 to 30 minutes for flavors to meld. Serve in shallow bowls or plates, arranging the vegetables attractively for presentation.
Notes
- For extra crunch, you can soak the cucumber slices in ice water for 10 minutes before assembling the salad.
- Adjust the amount of apple cider vinegar based on how tangy you prefer the dressing.
- Fresh herbs like dill or parsley can be added for additional flavor.
- This salad is best served chilled but can be served immediately if needed.
- Use kosher or sea salt for a cleaner flavor profile.
