Fresh Cucumber, Tomato, and Onion Salad

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Fresh Cucumber, Tomato, and Onion Salad

This salad is best when made at least 30 minutes before serving, as the salt draws out the juices from the tomatoes and cucumbers to create its own flavorful “broth.”

Ingredients

The Produce:

  • 2 large English cucumbers: Partially peeled (striped) and sliced into half-moons.

  • 3–4 medium Roma tomatoes: Or 1 pint of cherry tomatoes, halved/quartered.

  • 1/2 large white or red onion: Thinly sliced into slivers.

The Dressing:

  • 1/4 cup Extra virgin olive oil

  • 2 tbsp Red wine vinegar (or Apple Cider Vinegar)

  • 1/2 tsp Sea salt (plus more to taste)

  • 1/2 tsp Freshly cracked black pepper

  • 1/2 tsp Dried oregano (the secret to that Mediterranean flavor)

Instructions

  1. Prep the Veggies: Peel your cucumbers in alternating strips to leave some green skin for texture and color. Slice them into roughly 1/4-inch rounds. Slice your tomatoes into bite-sized wedges and thinly slice your onion.

  2. Combine: Place the cucumbers, tomatoes, and onions in a large green bowl (just like the photo!).

  3. Whisk the Dressing: In a small jar or bowl, whisk together the olive oil, vinegar, salt, pepper, and oregano until emulsified.

  4. Toss: Pour the dressing over the vegetables and toss gently to coat every piece.

  5. Marinate: For the best results, let the salad sit at room temperature for 20–30 minutes. This allows the onions to mellow and the flavors to meld.

  6. Final Touch: Give it one last toss before serving. If you have fresh parsley or dill on hand, a handful of chopped herbs takes this to the next level.

Tips for Success

  • The Crunch: If you use standard garden cucumbers instead of English/Seedless ones, make sure to scoop out the watery seeds first so the salad doesn’t get too soggy.

  • Storage: This lasts in the fridge for about 2 days, though the vegetables will soften over time.

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