Ingredients
For the Salad:
- 2 large cucumbers, thinly sliced
- 2 ripe tomatoes, cut into wedges or chunks
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley or cilantro, chopped
For the Marinade:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or granulated sugar
- 1 clove garlic, finely minced
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
1. Prepare the Vegetables
Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds or half-moons. Cut the tomatoes into wedges or bite-sized pieces. Peel the red onion and slice it very thinly.
2. Make the Marinade
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey or sugar, minced garlic, oregano, salt, black pepper, and red pepper flakes. Continue whisking until the dressing is well combined.
3. Combine Everything
Place the sliced cucumbers, tomatoes, and red onion in a large mixing bowl. Pour the prepared marinade evenly over the vegetables.
4. Toss the Salad
Gently toss everything together until the vegetables are completely coated with the marinade. Be careful not to crush the tomatoes.
5. Marinate
Cover the bowl and refrigerate for at least 30 minutes. For even more flavor, you can let it marinate for 1–2 hours.
6. Garnish & Serve
Before serving, give the salad another gentle toss. Sprinkle with fresh chopped parsley or cilantro and serve chilled or slightly cool.
🥗 Tips
- Use firm, fresh cucumbers for the best crunch.
- Add crumbled feta cheese or olives for a Mediterranean twist.
- Adjust the vinegar and lemon juice according to your preferred level of tanginess.
- For a little heat, add extra red pepper flakes.
- The salad is best enjoyed fresh but can be refrigerated for up to 2 days.
Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6