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Refreshing Cucumber Tomato Onion Salad - Crisp, Juicy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large cucumbers, halved lengthwise and thinly sliced (English or Persian cucumbers hold up best)
  • 4 medium ripe tomatoes, chopped (Roma or cherry tomatoes are great for fewer seeds)
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped (or substitute dill, mint, or basil)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon dried oregano or sumac for a zesty twist
  • Optional add-ins: 1/2 cup crumbled feta, 1 small avocado (diced), or a handful of olives

Method
 

  1. Prep the vegetables: Slice the cucumbers, chop the tomatoes, and thinly slice the red onion. Aim for uniform bites so each forkful tastes balanced.
  2. Soak the onion (optional): If you want a milder onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
  3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper. Add oregano or sumac if using.
  4. Combine: Add the cucumbers, tomatoes, and onion to a large bowl. Pour the dressing over the top and toss gently.
  5. Add herbs: Fold in the chopped parsley (or your herb of choice). Taste and adjust seasoning with more salt, pepper, or lemon as needed.
  6. Rest briefly: Let the salad sit for 5–10 minutes so the flavors meld and a light, natural juice forms. This makes the salad extra refreshing.
  7. Optional upgrades: Sprinkle in feta, avocado, or olives right before serving for extra richness or tang.