🥗 Cucumber Tomato Onion Salad
🌿 Ingredients
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2 medium cucumbers, sliced (thin or thick as you prefer)
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3 medium tomatoes, diced or cut into wedges
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½ medium red onion, thinly sliced
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2 tablespoons olive oil
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1 tablespoon red wine vinegar (or apple cider vinegar)
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½ teaspoon salt (to taste)
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¼ teaspoon black pepper
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1 teaspoon dried oregano or Italian seasoning
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1 tablespoon fresh parsley or dill, chopped (optional but highly recommended)
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Optional: a pinch of sugar or squeeze of lemon juice to balance acidity
🥣 Instructions
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Prep the veggies: Slice cucumbers, dice tomatoes, and thinly slice the red onion.
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Combine: Place all vegetables in a large bowl.
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Make the dressing: In a small bowl, whisk together olive oil, vinegar, salt, pepper, oregano, and optional sugar or lemon juice.
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Toss & chill: Pour the dressing over the veggies and toss until evenly coated.
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Marinate (optional): Let sit for 10–15 minutes before serving for flavors to meld.
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Garnish: Sprinkle fresh parsley or dill on top before serving.
Serve chilled or at room temperature — light, tangy, and delicious! 🌞
💬 Q&A Section
Q1: Can I use different onions?
✅ Yes! Red onions are traditional, but sweet or white onions work too. If you want a milder flavor, soak the slices in cold water for 10 minutes before adding.
Q2: Can I add other vegetables?
✅ Absolutely. Bell peppers, avocado, or radishes make great additions.
Q3: What if I don’t have vinegar?
✅ Substitute with fresh lemon juice for a bright, zesty flavor.
Q4: How long does it keep?
✅ Best enjoyed fresh, but it will last up to 2 days in the fridge. The veggies may release some water—just give it a good stir before serving.
Q5: Can I make it creamy?
✅ Yes! Mix in 2 tablespoons of Greek yogurt or sour cream with the dressing for a creamy twist.
Q6: Is this recipe vegan and gluten-free?
✅ 100%! It’s naturally vegan, gluten-free, and low-calorie.