Description

A fresh and crisp cucumber salad bursting with natural flavors from vibrant vegetables, refreshing herbs, and a light apple cider vinegar dressing. Perfect as a healthy snack, colorful side, or wholesome addition to any meal, this salad is quick to make, customizable, and full of nourishing ingredients that brighten up your table.

Ingredients

Scale

Vegetables

2 cups fresh cucumbers, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced

Herbs

2 tablespoons fresh dill, finely chopped
2 tablespoons fresh mint or parsley, finely chopped

Dressing

3 tablespoons apple cider vinegar (natural)
2 tablespoons olive oil
Salt to taste
Pepper to taste
Pinch of natural gelling agent (optional)

Instructions

Prepare the Vegetables: Wash the cucumbers and cherry tomatoes thoroughly. Thinly slice the cucumbers into rounds, halve the cherry tomatoes, and thinly slice the red onion to create a balance of light textures and flavors.
Chop the Herbs: Finely chop your choice of fresh herbs such as dill, mint, or parsley to infuse the salad with aromatic freshness.
Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, salt, and pepper until well combined. If desired, dissolve a pinch of natural gelling agent into the dressing for a silky texture that clings to the vegetables.
Combine and Toss: In a large salad bowl, gently toss the sliced cucumbers, halved tomatoes, red onion, and chopped herbs. Pour the dressing over the salad and mix gently to evenly coat all ingredients without bruising the vegetables.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled for the best fresh taste and satisfying crunch.

Notes

Choose firm, young cucumbers for the best crisp texture.
Lightly salt cucumber slices and let them sit for 10 minutes to reduce excess moisture.
Use freshly picked herbs for the best aroma and flavor.
Adjust the acidity of the dressing by tweaking the amount of apple cider vinegar to balance tartness and sweetness.
Serve the salad cold to maintain its crispness and flavor.
Top with toasted seeds, crushed nuts, or thinly sliced radishes for garnish.
This salad pairs well with grilled vegetables, roasted chicken substitute, or plant-based grain bowls.
Store any leftovers in an airtight container in the refrigerator and consume within two days.
Avoid freezing as it affects the texture and crispness.
Reheat is not necessary; simply stir before serving if dressing settles.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No-cook
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 80
Sugar: 4g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: cucumber salad, fresh salad, healthy salad, vegan, plant-based, crisp salad, cooling salad