Pro Tips:
- Salt cucumbers first—sprinkle with ¼ tsp salt, let sit 10 mins, then drain excess water to prevent watery salad.
- Use ripe but firm tomatoes—they hold shape better.
- Marinate 30–60 minutes—longer = softer veggies (ideal for next-day leftovers).
Step-by-Step Instructions (Crisp, Tangy, Foolproof)
1. Prep Vegetables
- Slice cucumbers ¼-inch thick (peel if desired).
- Halve tomatoes.
- Thinly slice red onion (soak in cold water 5 mins if too sharp; drain).
2. Salt & Drain Cucumbers (Key Step!)
- Place cucumber slices in a colander, sprinkle with ¼ tsp salt, toss, and let drain 10 minutes. Pat dry.
3. Make Dressing
- In a large bowl, whisk vinegar, olive oil, sugar, salt, and pepper until sugar dissolves.
4. Combine & Marinate
- Add cucumbers, tomatoes, and onions to dressing; toss gently.
- Cover and refrigerate at least 30 minutes (up to 24 hours).
5. Serve Chilled
- Stir in fresh herbs (if using) just before serving.
Serving Suggestions
