Tangy Cucumber, Tomato & Onion Salad

Fresh, crisp cucumbers, juicy tomatoes, and thinly sliced onions are tossed in a bold, tangy vinaigrette that packs a punch. This salad is crunchy, zesty, and absolutely addictive. Perfect as a summer side, BBQ companion, or light snack that wakes up your taste buds!

️ Servings:

4–6 servings (as a side)

 Ingredients:

• 2 cups cucumber, thinly sliced (English or Persian cucumbers preferred)
• 1½ cups cherry or grape tomatoes, halved
• ½ large red or sweet white onion, thinly sliced
• ¼ cup white vinegar (or apple cider vinegar for milder tang)
• 2 tablespoons olive oil
• 1 tablespoon sugar or honey (optional, for balance)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• 1 teaspoon dried oregano or Italian seasoning (optional)

 Instructions:

1. Prep the Veggies:
   Thinly slice cucumbers and onions. Halve or quarter the tomatoes.
2. Make the Dressing:
   In a small bowl or jar, whisk together vinegar, olive oil, sugar/honey (if using), salt, pepper, and any optional herbs.
3. Toss and Chill:
   Combine cucumbers, tomatoes, and onions in a large bowl. Pour the dressing over and toss gently to coat.
4. Marinate:
   Let sit in the fridge for at least 30 minutes, up to a few hours. The longer it sits, the better the flavor!
5. Serve:
   Serve cold, optionally garnished with fresh herbs like parsley or basil.

 Notes & Tips:

• Crispier cucumbers? Soak sliced cucumbers in cold salted water for 10 minutes, then drain before mixing.
• Want it spicy? Add a pinch of red pepper flakes.
• Sweeter twist: Use rice vinegar and cherry tomatoes for a milder, sweet-savory flavor.
• Add-ins: Crumbled feta, olives, or chickpeas turn this into a fuller meal.
• Storage: Keeps well in the fridge for up to 3 days, flavor intensifies over time.

 Nutritional Info (per serving, approx.):

• Calories: 100–120
• Protein: 1g
• Fat: 7g
• Carbs: 9g
• Sugar: 5g (from tomatoes/onions and optional sugar)
• Fiber: 2g
• Sodium: ~300mg (varies with seasoning)

 Health Benefits:

• Hydrating: Cucumbers are 95% water, perfect for warm weather.
• Digestive Aid: Onions and vinegar support gut health.
• Low-calorie & nutrient-rich: Tomatoes provide antioxidants like lycopene.
• Heart-healthy fats: Olive oil promotes cardiovascular wellness.
• Anti-inflammatory: Vinegar and raw veggies have natural anti-inflammatory effects.

❓Q & A:

Q: Can I make this ahead of time?
A: Absolutely! It actually tastes better after a few hours or even overnight in the fridge.

Q: Do I need to peel the cucumbers?
A: Not unless the skin is thick or waxed. Persian or English cucumbers have thin, edible skin.

Q: What vinegar is best?
A: White vinegar gives a classic sharp tang. Apple cider or rice vinegar offers a milder, fruitier note.

Q: Can I skip the sugar?
A: Yes, but a small amount balances the acidity. You can also sub with a few drops of maple syrup or honey.

Q: Can this be a full meal?
A: Add protein like grilled chicken, beans, or cheese (like feta) to make it a satisfying lunch bowl.