I am a salad lover. I love all salads, especially the very fresh ones with tangy vinaigrettes. I have to confess that creamy salad dressing are last on my list of favorites. That is why this tomato cucumber onion salad is right there fighting for the first place.
The fact that it has fresh chopped mint and parsley makes it even more appealing to my taste buds. It just explodes with freshness.
Cucumber onion salad is delicious, but adding tomatoes makes it a happier salad. Some people marinate the onion and cucumber in vinegar and add the tomatoes at the end. I mix everything.
How To Make Cucumber Tomato Salad?
- Make the dressing by combining the apple cider vinegar, extra virgin olive oil, sugar, chopped mint and parsley, and salt and pepper to taste.
- Place the cut veggies in a large, shallow dish and drizzle the dressing on top.
- Toss everything together, cover the dish with plastic wrap and marinate in the fridge for 30 minutes and up to 2 hours.
Dressing For Cucumber Tomato Salad?
This dressing is sweet and sour. Apple cider is my vinegar of choice, but you can use white vinegar or even white balsamic vinegar.
I add sugar for sweetness, but you can add monk fruit sweetener if you are counting carbs or honey if you prefer it over sugar. Extra virgin olive oil is a must.
Chopped fresh parsley and mint give the salad a great fresh taste, and salt and pepper are added in quantities according to your taste.
Can I Make It Ahead?
You can make it up to two hours in advance. I wouldn’t recommend marinating it for a longer period of time because the veggies start to soften up too much.
- 2 medium cucumbers, sliced (I like to cut each slice in half as well)
- 1 small red onion, thinly sliced
- 2 medium tomatoes, cut into small wedges
- ⅓ cup apple cider vinegar
- 2 tablespoons of sugar
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 teaspoons fresh mint, chopped
- 2 teaspoons fresh parsley, chopped
- Make the dressing by mixing the vinegar, olive oil, sugar, salt, pepper, chopped mint, and parsley
- Place your veggies into a large shallow dish and pour the dressing on top. Toss, marinate for at least 30 minutes to 2 hours in the fridge and serve.