Cucumber, Tomato and Onion Salad
This Cucumber, Onion and Tomato Salad is so easy and so out-of-this-world delicious, you will want to make it again and again and again! It's the perfect side dish salad for your summer picnics and potlucks!
Servings: 8 side dish servings
- 4 cups sliced cucumbers (about ⅛ inch thick), peeled or unpeeled (up to you)
- 2 cups halved cherry tomatoes
- 1 cup sliced onion (I use red for the pretty color)
- ¾ cup sugar
- ¾ cup apple cider vinegar
- ½ cup regular or light-tasting olive oil (not extra virgin) or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- salt and pepper, to taste
Combine the cucumbers, tomatoes and onions in a large bowl.
In a medium bowl, combine all of the dressing ingredients; whisk until the sugar is mostly dissolved.
Pour over the cucumber mixture and stir to combine.
Cover and place the bowl in the refrigerator for at least two hours, stirring occasionally, to let the flavors combine (longer is even better!).
- For maximum freshness and crisp veggies, serve this the day you make it, although it does hold up pretty well for a few days in the refrigerator. The flavor actually gets better as it sits (but the veggies will start to lose their freshness).
- Instead of cherry tomatoes, you could use wedges or slices of regular-sized tomatoes.
- I do not recommend using extra virgin olive oil because it can have too strong a flavor which will overpower the simple deliciousness of the dressing.
- Calorie estimate is based on most of the dressing being left behind in the bowl and not actually eaten.