Vegan Classic Cucumber Tomato Salad

Total time25 min

Prep time15 min

Cook time0 min

Crisp English cucumbers, juicy ripe tomatoes, and thin ribbons of red onion come together in a bright red wine vinegar and olive oil dressing that turns silky as it mingles with the vegetables' own juices. A touch of sugar rounds out the tang, while fresh dill and parsley add a fragrant, herby lift to every bite. It's the kind of salad that gets better as it sits, softening just enough to soak up all that dressing without going limp. Simple, colorful, and endlessly refreshing, this one comes together in minutes with nothing more than a knife, a bowl, and a whisk. It's a natural fit for a vegan spread, whether you're piling it next to a summer barbecue or eating it straight out of the bowl as a light lunch.

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Ingredients

4 servings

2 medium english cucumbers, halved lengthwise and sliced ¼ inch thick
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
½ small red onion, thinly sliced
3 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
1 tsp granulated sugar
½ tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp fresh dill, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
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.
2
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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