Description

This easy flavor-packed cucumber salad is a fresh and vibrant dish perfect for a quick weeknight dinner or a light side. Crisp cucumbers and juicy cherry tomatoes are tossed with red onion and fresh parsley, then dressed in a simple yet delicious mixture of olive oil, apple cider vinegar, and honey. This no-cook salad comes together quickly and offers a refreshing, healthy option that complements any meal.

Ingredients

Scale

Vegetables

2 large Cucumbers (peeled and sliced)
1 cup Cherry Tomatoes (halved)
0.5 medium Red Onion (thinly sliced)
1 handful Fresh Parsley (chopped)

Dressing

3 tablespoons Olive Oil (extra virgin)
2 tablespoons Apple Cider Vinegar
1 teaspoon Honey
Salt (to taste)
Black Pepper (freshly cracked, to taste)

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Instructions

Wash the ingredients: Rinse cucumbers, cherry tomatoes, and parsley thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
Prepare the cucumbers: Peel the cucumbers and slice them into thin rounds. Transfer the sliced cucumbers into a large mixing bowl.
Add cherry tomatoes: Halve the cherry tomatoes and add them to the mixing bowl with the cucumbers.
Prepare red onion: Thinly slice the red onion and add it to the bowl with the other vegetables.
Add fresh parsley: Chop the fresh parsley finely and add it to the bowl.
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and honey until the ingredients are well combined and emulsified.
Dress the salad: Pour the dressing over the cucumber, tomato, onion, and parsley mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
Season: Sprinkle salt and freshly cracked black pepper over the salad to taste, then toss gently again to distribute the seasoning.
Rest to meld flavors: Let the salad sit at room temperature for 5 to 10 minutes to allow the flavors to marry and develop fully.

Notes

For extra crunch, you can add thinly sliced radishes.
If you want a vegan version, substitute honey with maple syrup or agave nectar.
This salad is best served fresh but can be refrigerated for up to 2 days.
Adjust vinegar and honey ratios to suit your preferred tanginess and sweetness.
Use fresh, good quality olive oil for the best flavor.