Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 2 large ripe tomatoes, chopped
- ½ cup white vinegar
- ¼ cup olive oil
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Begin by thinly slicing the cucumbers and onions. Chop the tomatoes into bite-sized pieces.
- In a large mixing bowl, whisk together the white vinegar, olive oil, sugar, salt, and pepper until well blended.
- Add the sliced cucumbers, onions, and chopped tomatoes to the bowl with the dressing and gently toss to coat.
- Refrigerate the mixture for at least an hour to allow flavors to meld. Garnish with fresh dill or parsley before serving.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- This salad pairs excellently with grilled meats or as a fresh snack.
- Feel free to customize with additional ingredients like bell peppers or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg