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Tangy Vinegar Cucumber Tomato Salad

A crisp, refreshing, and effortless summer side dish featuring fresh cucumbers, juicy tomatoes, and red onions tossed in a scratch-made, tangy-sweet apple cider vinaigrette.
Print Recipe
Prep Time 15 minutes
2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 3 Large English Cucumbers sliced into rounds
  • 3 Large Roma Tomatoes cut into wedges
  • 1 Large Red Onion sliced into thin rings
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Cold Water
  • 2 tbsp Granulated Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • Salt and Cracked Black Pepper to taste

Method
 

  1. Slice the English cucumbers into uniform rounds, cut the Roma tomatoes into wedges, and thinly slice the red onion.
  2. In a small mason jar or bowl, combine the apple cider vinegar, extra virgin olive oil, cold water, sugar, dried oregano, dried basil, and garlic powder. Whisk or shake vigorously until the sugar is fully dissolved.
  3. In a large glass or ceramic bowl (avoid metal), combine the prepared cucumbers, tomatoes, and onions. Pour the vinaigrette over the top.
  4. Toss gently with wooden spoons to fully coat the vegetables while keeping the tomato wedges intact.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving. This allows the vegetables to marinate and flavor to deepen.
  6. Give the salad one final toss right before serving to redistribute the herbs and dressing from the bottom.

Notes

💡 Pro-Tip for Maximum Crunch: To prevent the salad from getting watery, toss sliced cucumbers with a pinch of salt in a colander for 10 minutes, then pat dry with a paper towel before mixing.
💡 Tame the Onion Bite: Soak the sliced red onion in ice water for 5 minutes and drain well to remove the harsh sharpness while retaining its crisp texture.
💡 Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.