This salad has been a summer staple for years, with crisp cucumbers, juicy tomatoes, and a super easy tangy vinaigrette. It’s a keeper because of how fast it comes together, and how totally refreshing it is – such a summer treat! I often use hothouse cucumbers, but it’s a fantastic recipe for those garden-fresh cucumbers and tomatoes if you have them. It’s incredibly versatile and works with any tomatoes you have on hand. Have fun experimenting with other herbs, especially fresh ones if you have them!
Vegan, gluten-free
Serves about 4-6 as a side
Ingredients
2 large cucumbers (I used English/hothouse)
1/2 small red onion
4 roma tomatoes (or other tomato)
{For the dressing}
3 Tbsp. white wine vinegar (or red)
1 Tbsp. olive oil
1 tsp. dried oregano*
1/8 tsp. salt
Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Chop tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat.
Best if refrigerated at least an hour to let the flavors combine. Stir before serving and add more salt/pepper/vinegar to taste if desired.
*Note: change it up with other herbs – especially fresh ones if you have them!
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