This recipe was originally seen on The Garden Grazer. Check it out here.
Cucumber Salad
This easy Cucumber Salad recipe with onion, tomato, and tangy vinegar is a summertime classic. So simple, crisp, and utterly refreshing! (Vegan, gluten-free, oil-free option.)
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
2 large English cucumbers (or seedless garden cucumbers)
1/2 small onion (red or white)
3 roma tomatoes (or grape/cherry tomatoes)
For the vinegar dressing:
3 Tbsp. white wine vinegar (or red wine vinegar, apple cider vinegar)
1/2 Tbsp. olive oil (optional, omit for oil-free)
1 tsp. dried oregano (and/or fresh herbs*)
1/8 tsp. salt
Optional: 1 tablespoon fresh dill
Preparation:
Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.
Thinly slice cucumbers (peeled if desired) and thinly slice onion. Dice tomatoes, removing excess juice. Place in a large mixing bowl.
Pour dressing over salad. Toss to combine. Adjust flavors as desired (more vinegar, salt, herbs).
Enjoy immediately or refrigerate in a sealed container for an hour to let flavors further combine.
Notes
*Herbs: Fresh herbs like dill, parsley, or basil work very well in addition to the dried oregano. I highly recommend adding fresh dill if you have it.
Make it sweet: Add agave, sugar, or other sweetener to the dressing.
Make it spicy: Add about 1/4 tsp. cayenne pepper (more/less) or crushed red pepper flakes.
Garlic variation: Add 1 clove minced garlic to dressing. Or lightly sauté first to help mellow raw garlic.
Yield: Recipe makes about 8 cups salad.