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A fresh and simple cucumber and tomato salad featuring crisp cucumbers, juicy cherry tomatoes, red onion, and parsley, dressed with olive oil and apple cider vinegar vinaigrette. Perfect for summer gatherings or light meals.

Ingredients

Scale
  • 2 large cucumbers, diced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Dice the cucumbers.
  2. Halve the cherry tomatoes.
  3. Thinly slice the red onion.
  4. Chop the parsley.
  5. Lightly salt the diced cucumbers and let sit for 10–15 minutes, then drain or pat dry.
  6. Toss cucumbers, tomatoes, onion, and parsley gently in a large bowl.
  7. Whisk olive oil, apple cider vinegar, salt, and black pepper in a small bowl until combined.
  8. Pour the dressing over the vegetables and toss gently, taking care not to squish the tomatoes.
  9. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

Salting the cucumbers beforehand draws out moisture and keeps them crisp., Prep veggies a day ahead but keep them separate to avoid sogginess., Add-ins like chickpeas, feta cheese, sliced olives, diced bell peppers, jalapeños, or cooked grains can bulk up or vary the salad., Keep dressing separate until serving to maintain crunch., This salad is vegan as written but adding cheese would not be.

Nutrition

Find it online: https://cozyovenkitchen.com/cucumber-and-tomato-salad/