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–+ servings

Cucumber Salad

A crunchy, vibrant cucumber salad with cherry tomatoes, red onion, and a light dressing, perfect for warm weather meals or potlucks.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 large cucumbers, peeled and sliced English cucumbers work fine unpeeled if you prefer
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1 handful fresh parsley, chopped
Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar Can substitute 1 tablespoon of vinegar with lemon juice for tanginess
  • 1 teaspoon honey Can be swapped for maple syrup or omitted for vegan version
  • Salt, to taste
  • Freshly cracked black pepper

Method
 

Preparation
  1. Wash and peel or scrub the cucumbers, then slice them thinly.
  2. Halve the cherry tomatoes and thinly slice the red onion.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, and honey until emulsified.
Combining
  1. Combine cucumbers, tomatoes, red onion, and parsley in a large bowl.
  2. Pour the dressing over the vegetables and toss gently.
  3. Let the salad rest for 5 to 10 minutes to meld flavors.
  4. Season with salt and pepper before serving.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 100mgFiber: 3gSugar: 5g

Notes

For a crunchier salad, let the dressed ingredients rest for a shorter time. This salad can be made ahead; adjust dressing immediately before serving for best texture.

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