Ingredients
3 large cucumbers (either English, Hothouse, or regular slicing cucumbers)
3 large tomatoes
¼ cup chopped red onion or Vidalia onion (feel free to add more onion if you like)
½ cup apple cider vinegar
½ cup water
¼ cup sugar
2 teaspoons kosher salt
½ teaspoon ground black pepper
Instructions
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Prepare the vegetables: Wash and peel the cucumbers (optional), then slice them thinly. Slice the tomatoes into wedges or chunks based on preference. Chop the onion into small pieces.
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Make the dressing: In a medium bowl, combine the apple cider vinegar, water, sugar, kosher salt, and black pepper. Stir until the sugar and salt have dissolved.
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Combine the vegetables and dressing: In a large mixing bowl, add the cucumbers, tomatoes, and onion. Pour the dressing over the vegetables and toss gently to combine.
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Chill and serve: Cover the bowl and refrigerate for at least 1 hour. The longer it sits, the more flavorful it becomes.
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Serve: Stir before serving. Enjoy with grilled meats, sandwiches, or as a light snack!
Notes
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers and tomatoes will release extra water but will still be delicious.
Herbs: Fresh herbs like dill, basil, or parsley can be added for extra flavor.
Spicy Version: Add red pepper flakes or sliced jalapeños for a little heat.
Less Sweet: Reduce the sugar or omit it for a less sweet version.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: Chilled
- Cuisine: American
- Diet: Vegan
