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–+ servings

10-minute cucumber salad with tomatoes and red onion

A quick, vibrant California-style salad with crisp cucumbers, sweet tomatoes, and tangy herb dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Healthy Recipes, Quick Meals, Salads
Cuisine: American
Calories: 85
Ingredients Method Nutrition Notes

Ingredients
  

Salad
  • 2 cups cucumber, thinly sliced
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced
Dressing
  • 1/4 cup apple cider vinegar
  • 2 tablespoons extra-virgin olive oil preferably California-grown
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried oregano or Italian seasoning
Garnish
  • 2 tablespoons fresh parsley or dill, chopped

Method
 

  1. In a large bowl, combine the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Toss gently to mix.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey or sugar, salt, pepper, and dried oregano until well blended.
  3. Pour the dressing over the vegetables and toss gently to coat everything evenly.
  4. For best flavor, cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors meld. If you're in a hurry, serve immediately.
  5. Just before serving, sprinkle with fresh parsley or dill for a burst of color and freshness.

Nutrition

Calories: 85kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 0.7gSodium: 590mgFiber: 1.5gSugar: 6g

Notes

For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding. You can swap apple cider vinegar with red wine vinegar or fresh lemon juice. This salad keeps well in the fridge for up to 2 days, though the cucumbers will soften. Add a diced avocado or crumbled feta for extra richness. Serve alongside grilled chicken, fish, or tacos for a complete meal.

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