Ingredients
Scale
- 1 English cucumber, no need to peel
- 10 ounces grape or cherry tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt or fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, dill, and/or basil (optional)
Instructions
- Trim off the ends of the cucumber, halve it lengthwise, then slice into 1/4-inch thick half rounds.
- Place the cucumber, halved tomatoes, and sliced red onion in a medium bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Stir in fresh herbs if using. Serve immediately or chill for 1–2 hours before serving.
Notes
- You can substitute whole ripe tomatoes by chopping them.
- If the onion taste is too strong, soak slices in ice water for 5 minutes, then dry before using.
- Best served within a few hours; over time, vegetables release liquid and soften.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 99
- Sugar: 5 g
- Sodium: 302 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg