Cucumber, Tomato, and Onion Salad

This is a crisp no-cook salad of diced cucumber, halved grape tomatoes, and chopped red and green onion tossed in a cane vinegar dressing.

Prep Time10

Cook Time0

Chilling Time (optional)20

Total Time10

Course: Appetizer, Lunch, Side Dish

Cuisine: American, Filipino, Greek, Mediterranean

Keyword: cucumber tomato onion salad, healthy, no-cook, quick, vegetable

Servings: people

Calories: 36kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Large mixing bowl Wide enough to toss the vegetables without pressing them against the sides.
1 Chef's Knife and Cutting Board A sharp blade keeps the cucumber dice clean-edged and firm.
1 Small Whisk Helps the salt and sugar dissolve fully into the vinegar and oil.

Ingredients

2 pieces cucumber diced
12 pieces grape tomatoes halved
1 pieces red onion chopped
1 stalk green onion chopped
2 tablespoons cane vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 teaspoon salt

US Customary - Metric

Instructions

Combine the salt, sugar, and ground black pepper in a large bowl. Mix well.
1/2 teaspoon salt, 1/2 teaspoon sugar, 1/8 teaspoon ground black pepper
Add the cane vinegar and olive oil. Stir until the dressing is well combined.
2 tablespoons cane vinegar, 1 tablespoon olive oil
Add the cucumber, grape tomatoes, red onion, and green onion. Toss until everything is evenly coated with the dressing.
2 pieces cucumber, 12 pieces grape tomatoes, 1 pieces red onion, 1 stalk green onion
Transfer the salad to a serving plate.
Serve with your favorite grilled dishes. Share and enjoy!

Notes

Cane vinegar – Datu Puti and Silver Swan cane vinegars both work here. White vinegar or apple cider vinegar will stand in and give you a slightly sharper, fruitier dressing.

Firmer cucumber – Toss the diced cucumber with a pinch of salt, let it sit in a colander for 15 minutes, then pat it dry before it goes into the bowl. You get a firmer bite and a dressing that stays bright.

Mellow the red onion – Soak the chopped red onion in cold water for 10 minutes and drain it well. The sweetness stays and the sharp edge softens.

Make ahead – Mix the dressing up to 3 days in advance and keep it in a jar in the refrigerator. Toss it with the cut vegetables 20 to 30 minutes before serving and chill for a colder, more seasoned salad.

Scaling – This doubles cleanly for a potluck. Use a bowl at least twice the volume of the vegetables so you can toss from the bottom up and coat every piece.

Nutrition