Description
A refreshing summer salad with crisp cucumbers, juicy tomatoes, and sharp red onions marinated in a tangy vinaigrette. Perfect for picnics, BBQs, or as a light side dish.
Ingredients
Scale
For the Crust:
- For the Salad:
- 2 large cucumbers, thinly sliced
- 4 medium tomatoes, diced
- 1 medium red onion, thinly sliced
- For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- For Garnish:
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
1. Prepare the Crust:
- 1. In a large bowl, combine the sliced cucumbers, diced tomatoes, and sliced red onion.
- 2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, black pepper, oregano, and minced garlic until well combined.
- 3. Pour the marinade over the vegetables and toss gently to coat evenly.
- 4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to allow flavors to meld.
- 5. Before serving, garnish with fresh parsley and feta cheese (if using).
- 6. Toss lightly and serve chilled.
Notes
For best results, use fresh, ripe tomatoes and crisp cucumbers. The salad can be stored in the refrigerator for up to 2 days, though it’s best enjoyed within 24 hours. Add avocado slices for extra creaminess if desired.