Description
Use firm cucumbers and avoid over-marinating beyond 24 hours. If you prefer extra crunch, add the cucumbers just before serving.
Ingredients
Scale
- 4 medium tomatoes, diced or sliced
- 2 medium cucumbers, peeled and sliced
- 2 onions, sliced and separated into rings
- 2 tablespoons vinegar
- ¼ cup olive oil
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons minced fresh parsley
Instructions
- Prepare the Vegetables: Wash and slice the tomatoes, cucumbers, and onions. Make sure the onion rings are separated and the cucumbers are peeled for a smooth texture.
- Make the Dressing: In a large mixing bowl or mason jar, combine the vinegar, olive oil, sugar, salt, pepper, and minced parsley. Whisk until the sugar is dissolved and the mixture is well blended.
- Combine Everything: Add the chopped vegetables to the bowl or jar with the dressing. Toss gently to coat all the ingredients evenly in the dressing.
- Let It Marinate: Cover and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld. Gently stir before serving to redistribute the dressing.
Notes
- This salad is highly customizable. You can swap parsley with dill or basil, use red onions for a milder flavor, or add a pinch of chili flakes for a spicy kick. If making ahead, leave the cucumbers slightly thicker to retain crunch. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg