Vinegar Cucumber Tomato Salad
Prep Time: 15 minutes
Chill Time: 20 minutes (optional)
Total Time: 35 minutes
Servings: 4
Ingredients
- 2 large cucumbers, thinly sliced
- 2 large tomatoes, cut into wedges or bite-sized chunks
- ½ small red onion, thinly sliced
- ¼ cup white vinegar or apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sugar (optional, balances acidity)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill or parsley, chopped
- ½ teaspoon dried oregano (optional)
Instructions
- In a large bowl, combine the sliced cucumbers, tomatoes, and red onion.
- In a small bowl, whisk together the vinegar, olive oil, sugar, salt, black pepper, and oregano until well combined.
- Pour the dressing over the vegetables and toss gently to coat.
- Sprinkle with fresh dill or parsley.
- Refrigerate for 20–30 minutes before serving for the best flavor, then toss again and serve chilled.
Tips
- Use English or Persian cucumbers for fewer seeds and a crisp texture.
- Roma tomatoes hold their shape well and release less liquid.
- Add crumbled feta cheese for a creamy, tangy twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the vegetables will release more juices over time.