Recipe Details

• Prep Time: 15 minutes
• Marinating Time: 20–30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: American-style homemade salad

 Ingredients

For the Salad

• 3 medium cucumbers, sliced
• 2 cups cherry or grape tomatoes, halved
• 1 medium red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped — optional

For the Dressing

• ¼ cup white vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp sugar or honey
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp salt, or to taste

 Method

1. Prepare the Vegetables

Wash and dry the cucumbers and tomatoes thoroughly.

Slice the cucumbers into rounds or half-moons. Cut the cherry tomatoes in half and thinly slice the red onion.

Place everything into a large mixing bowl.

2. Prepare the Dressing

In a small bowl or jar, combine:

• White vinegar
• Olive oil
• Sugar or honey
• Oregano
• Garlic powder
• Paprika
• Black pepper
• Salt

Whisk or shake vigorously until the dressing is well combined.

3. Combine

Pour the dressing over the cucumber, tomato, and onion mixture.

Add chopped parsley and dill.

Gently toss everything together so the vegetables are evenly coated.

4. Let the Flavors Develop

Cover the bowl and refrigerate for 20–30 minutes.

This resting time allows the onions and vegetables to absorb the tangy dressing and makes the salad even more flavorful.

5. Toss & Serve

Give the salad another gentle toss just before serving.

Taste and adjust the salt, pepper, or vinegar if needed.

Serve chilled or slightly cool.

 Cooking Tips

• Use fresh, firm cucumbers for the best crunch.
• If your onion is very strong, soak the sliced onion in cold water for 5–10 minutes, then drain well.
• For a less watery salad, remove some of the cucumber seeds before slicing.
• Don’t add too much salt too early because salt draws water out of the vegetables.
• Fresh herbs make a noticeable difference in flavor.
• For a stronger tangy flavor, add another tablespoon of vinegar.
• For a slightly sweeter dressing, increase the sugar to 1½ teaspoons.

 Easy Variations

Mediterranean Version

Add:

• ½ cup feta cheese
• Kalamata olives
• Fresh oregano

Creamy Version

Replace the olive oil and vinegar dressing with a mixture of Greek yogurt, lemon juice, garlic, salt, and pepper.

Spicy Version

Add:

• ¼ tsp red pepper flakes
• A few sliced jalapeños

Extra Crunchy Version

Add chopped bell pepper or celery.

 Serving Suggestions

This salad pairs especially well with:

• Grilled chicken
• Beef steak
• Burgers
• Grilled fish
• BBQ
• Roasted chicken
• Sandwiches
• Rice dishes
• Baked potatoes

It is also delicious served alongside warm pita bread.

 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The vegetables will release some water as they sit, so give the salad a good toss before serving. For the best crunch, it’s ideal to eat it the same day.

Approximate Nutrition Information

Per serving, based on 6 servings:

Nutrition values are approximate and will vary depending on the size of the vegetables, amount of dressing, and ingredients used.

 Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes. You can prepare it several hours ahead and refrigerate it. For the freshest texture, add the dressing closer to serving.

2. Can I use apple cider vinegar instead of white vinegar?

Absolutely. Apple cider vinegar gives the salad a slightly sweeter and fruitier flavor.

3. Can I use regular tomatoes?

Yes. Roma, vine-ripened, or beefsteak tomatoes can all be used. Just cut them into bite-sized pieces.

4. Why did my salad become watery?

Cucumbers and tomatoes naturally contain a lot of water. Salting them too early can release even more liquid. For a less watery salad, remove cucumber seeds and dress shortly before serving.

5. Can I add cheese?

Yes! Feta cheese is especially delicious and turns this simple salad into a Mediterranean-style side dish.