Cucumber tomato onion salad

Here’s a fresh, classic Cucumber, Tomato & Onion Salad that’s quick to make and goes well with grilled meats, sandwiches, or as a light side dish.

Ingredients

• 2 cucumbers, sliced
• 3 medium tomatoes, cut into wedges or chunks
• ½ red onion (or white onion), thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice or vinegar (red wine or apple cider vinegar work well)
• Salt and black pepper, to taste
• 1–2 tablespoons chopped fresh parsley or dill (optional)

Instructions

1. Combine the cucumbers, tomatoes, and onion in a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, and pepper.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Sprinkle with fresh parsley or dill if desired.
5. Let the salad sit for 10–15 minutes before serving so the flavors can blend.

Optional additions

• Crumbled feta cheese
• Sliced olives
• Avocado
• Fresh basil or mint
• A pinch of dried oregano or sumac

Storage

This salad is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Tomatoes will soften and release juice over time, so stir before serving.