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Light and Fresh Cucumber Salad

This refreshing cucumber salad is perfect for warm summer days, featuring crisp cucumbers, cherry tomatoes, and a tangy dressing. It's easy to prepare and a crowd-pleaser for any gathering.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 large cucumbers Preferably English for the ultimate crunch
  • 1 cup cherry tomatoes, halved Can swap for diced bell peppers
  • 1/4 cup red onion, thinly sliced For a mild sweetness
  • a handful fresh dill or parsley For a herby aroma
Dressing Ingredients
  • 1/4 cup olive oil Extra virgin for more flavor
  • 2 tablespoons apple cider vinegar Or lemon juice for a zesty kick
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Start by washing the cucumbers and cherry tomatoes. Slice the cucumbers into thin rounds and halve the cherry tomatoes.
  2. Thinly slice the red onion to ensure each bite has only a hint of its bold flavor. Rinse under cold water to mellow the taste.
Mixing Ingredients
  1. In a large mixing bowl, gently toss together the cucumbers, tomatoes, and onions.
Making the Dressing
  1. In a separate bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Add finely chopped dill or parsley for an extra touch.
Combining and Serving
  1. Pour the dressing over the salad and toss gently to coat every piece.
  2. Let the salad sit in the fridge for about 30 minutes to allow the flavors to infuse.

Notes

For optimal freshness, store any leftover salad in an airtight container in the fridge. Best enjoyed within 2-3 days.