Cucumber Tomato and Onion Salad
This cucumber tomato and onion salad rests crisp vegetables in a sweet-tart apple cider vinegar dressing with olive oil and black pepper.
Equipment
- 1 set Measuring Cups and Spoons for the dressing
- 1 Liquid Measuring Cup for vinegar, oil, and water
- 1 Vegetable Peeler for the cucumbers
- 1 Chef's Knife for slicing the vegetables
- 1 Cutting Board for vegetable preparation
- 1 Large Mixing Bowl for mixing and resting the salad
- 1 Whisk for dissolving the dressing
- 1 Wooden Spoon for gently stirring the salad
- 1 Kitchen Timer for the 30-minute rest
Ingredients
Salad
- 2 cucumbers peeled and sliced
- 1 pint cherry tomatoes halved
- 1 medium sweet onion thinly sliced
Dressing
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 1 cup water
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Prepare and Rest
- Peel and slice the cucumbers, halve the cherry tomatoes, and thinly slice the sweet onion on a cutting board with a chef’s knife.2 cucumbers, 1 pint cherry tomatoes, 1 medium sweet onion
- In a large mixing bowl, whisk together the apple cider vinegar, olive oil, water, sugar, salt, and black pepper until the sugar and salt are dissolved.1/2 cup apple cider vinegar, 1/4 cup olive oil, 1 cup water, 2 tablespoons sugar, 2 teaspoons salt, 1 teaspoon black pepper
- Add the prepared vegetables to the dressing and stir gently with a wooden spoon until everything is coated.
- Let the salad stand at room temperature for 30 minutes, then stir again before serving.
Notes
Let the salad rest for 30 minutes at room temperature, then stir once more so the vegetables are evenly dressed. Chill any leftovers promptly.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 783mg | Fiber: 2g | Sugar: 8g