Description
A refreshing and easy-to-make cucumber salad featuring crisp cucumbers, juicy cherry tomatoes, and a tangy olive oil and apple cider vinegar dressing, perfect for a quick weeknight dinner or a light side dish.
Ingredients
Scale
Salad Ingredients
- 2 large Cucumbers (peeled and sliced)
- 1 cup Cherry Tomatoes (halved)
- 0.5 medium Red Onion (thinly sliced)
- 1 handful Fresh Parsley (chopped)
Dressing Ingredients
- 3 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Honey
- Salt (to taste)
- Black Pepper (freshly cracked, to taste)
Instructions
- Wash and Dry Ingredients: Rinse cucumbers, cherry tomatoes, and parsley thoroughly under cold running water to remove any dirt or impurities. Pat them dry gently using a clean towel or paper towels.
- Prepare Cucumbers: Peel the cucumbers carefully and slice them into thin rounds. Transfer the cucumber slices into a large mixing bowl to start building the salad base.
- Add Cherry Tomatoes: Halve the cherry tomatoes and add them directly to the bowl with the cucumber slices, adding vibrant color and sweetness to the salad.
- Slice Red Onion: Thinly slice the red onion and add these slices to the mixing bowl, lending a mild sharpness to the flavor profile.
- Chop Parsley: Finely chop the fresh parsley and sprinkle it over the other salad ingredients, enhancing freshness and aroma.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, and honey until the mixture is smooth and well combined, creating a balanced tangy and sweet dressing.
- Combine Dressing and Salad: Pour the prepared dressing over the salad ingredients. Toss the mixture gently but thoroughly so each piece is evenly coated with the flavorful dressing.
- Season: Add salt and freshly cracked black pepper to taste, adjusting the flavors according to your preference.
- Let Flavors Meld: Allow the salad to rest for 5 to 10 minutes at room temperature so the dressing can infuse into the vegetables, enhancing their taste.
- Final Toss and Serve: Give the salad a final gentle toss just before serving to redistribute the dressing and enjoy a delicious, fresh cucumber salad.
Notes
- For added crunch, you can add toasted sunflower seeds or chopped nuts.
- This salad is best served fresh but can be refrigerated for up to 24 hours for flavors to develop further.
- Adjust the honey quantity to your taste preference or substitute with maple syrup for a vegan option.
- Use Persian cucumbers for a less watery salad if preferred.
- Serve as a side dish to grilled proteins or as a light vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, quick salad, easy weeknight dinner, fresh salad, healthy side dish, vegetarian salad
