Vegan Cucumber Tomato Onion Salad

Total time25 min

Prep time15 min

Cook time0 min

Crisp English cucumbers, juicy tomato chunks, and thin ribbons of red onion come together in a bright, no-cook salad that's ready in minutes. The dressing is simple and honest: extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper whisked into a tangy vinaigrette that coats every piece. A short rest at room temperature lets the vegetables soften slightly and mingle their juices with the dressing, deepening the flavor without any extra effort. A scatter of fresh parsley on top adds a clean, herbaceous finish right before serving. It's a naturally plant-based dish through and through, making it an easy, satisfying option for a vegan table. Serve it alongside grilled skewers, spoon it over grains, or eat it straight from the bowl — it's crunchy, refreshing, and endlessly versatile.

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Ingredients

4 servings

2 english cucumbers, halved lengthwise and sliced ¼ inch thick
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3 medium ripe tomatoes, cut into ¾-inch chunks
½ medium red onion, thinly sliced
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Combine the sliced cucumbers, tomato chunks, and red onion in a large mixing bowl.
2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

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