Crunchy Fresh Cucumber Salad
A vibrant and refreshing salad featuring crisp cucumbers, sweet cherry tomatoes, and a zesty dressing.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Whisk
Ingredients
Vegetables
- 2 large Cucumbers Preferably English cucumbers for their thin skin.
- 1 pint Cherry Tomatoes Halved for better flavor release.
- 0.5 small Red Onion Thinly sliced, soak in cold water if desired.
Herbs
- 1 handful Fresh Parsley Finely chopped.
Dressing
- 1 juice Lemon Freshly squeezed for best flavor.
- 2 tablespoons Olive Oil Extra virgin for richness.
Seasonings
- to taste Salt
- to taste Black Pepper Freshly ground for best flavor.
Instructions
- Wash all vegetables thoroughly under cold water.
- Peel cucumbers if desired, then slice into thin rounds (about 1/4 inch thick).
- Halve cherry tomatoes and add to the mixing bowl with cucumbers.
- Thinly slice red onion and add to the bowl. Soak in cold water if needed to mellow flavor.
- Finely chop fresh parsley and add to the bowl.
- In a separate bowl, whisk together lemon juice and olive oil until emulsified.
- Pour the dressing over the salad and gently toss to combine.
- Season with salt and pepper to taste, then let sit for 10 minutes before serving.
- Toss again before serving and enjoy!
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days.