Crisp English cucumbers, juicy ripe tomatoes, and thin ribbons of red onion come together in a bright, tangy dressing built from red wine vinegar and extra-virgin olive oil. A touch of sugar balances the acidity while fresh dill and parsley add a fragrant, herby lift that makes every bite taste garden-fresh. Letting the vegetables sit for a few minutes in the dressing draws out their natural juices, creating a light, savory pool at the bottom of the bowl that's practically made for scooping up with crusty bread. It's a simple, no-cook side that comes together in minutes and pairs beautifully with grilled fish, roasted vegetables, or a wedge of good cheese. This salad is a natural fit for a Mediterranean Diet Friendly table, leaning on olive oil, fresh produce, and herbs as its true stars. Serve it chilled or at room temperature for a refreshing counterpoint to heavier dishes all season long.
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In a small bowl, whisk together the red wine vinegar, olive oil, sugar, salt, and black pepper until the sugar and salt dissolve and the dressing is well combined.
Add the sliced cucumbers, tomato chunks, and red onion to a large mixing bowl. Pour the dressing over the vegetables and toss to coat evenly.
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