Crisp cucumbers, juicy ripe tomatoes, and thin shards of red onion come together in a bright, no-cook salad that's ready in minutes. A quick salt-and-drain step on the cucumbers keeps everything crunchy instead of watery, while a simple whisk of red wine vinegar, olive oil, and a touch of sugar makes a tangy-sweet dressing that clings to every piece. Fresh dill and parsley get tossed in at the end for a fragrant, herby finish that makes the whole bowl taste garden-fresh. It's light, hydrating, and endlessly adaptable as a side for grilled skewers, sandwiches, or a big grain bowl. Every ingredient here is plant-based from the start, making this an easy, no-fuss addition to a vegan table any time of year.
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Place the sliced cucumbers in a large mixing bowl and sprinkle with 1/4 tsp of the salt. Toss to coat and let stand for 10 minutes — the cucumbers will release some liquid.
While the cucumbers rest, whisk together the red wine vinegar, olive oil, sugar, remaining 1/4 tsp salt, and black pepper in a small bowl until the sugar and salt are fully dissolved.
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