Description
A refreshing Mediterranean-inspired salad combining crunchy cucumbers, juicy cherry tomatoes, and fragrant herbs. Perfect for hot days, this quick, no-cook dish is bursting with vibrant flavors and textures.
Ingredients
4 small English or Persian cucumbers (cores removed)
1 pint cherry tomatoes (halved)
1 medium red onion (thinly sliced)
1 red bell pepper (seeded and sliced)
2 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
½ cup fresh parsley (torn leaves)
Salt and black pepper (to taste)
Instructions
Thinly slice cucumbers and remove cores for crispness.
Halve cherry tomatoes and slice red onion. Layer onions with vinegar in a bowl and let sit 5 minutes.
Combine cucumbers, tomatoes, onions, and bell pepper in a large bowl with torn parsley.
Whisk olive oil and vinegar, then pour over salad. Toss gently.
Season with salt and pepper to balance acidity. Let rest 15 minutes at room temperature before serving.
Notes
Core cucumbers to prevent sogginess. Sweat onions with vinegar to mellow bitterness.
Use fruity olive oil for a bolder flavor. Adjust dressing based on salad volume.
Chill salad for a colder serving option.
- Prep Time: 10
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean, North African
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 75
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg