It’s summer! It’s hot, and I don’t want to turn on the stove. A friend of mine mentioned cucumber salad and I was inspired to search.  I landed on this lovely salad on Eating Well.  It’s fast, fresh, easy, and requires zero cooking.  You can find the original recipe here.

In short, you slice cucumber and sweet onion thinly, wedge some tomatoes, and toss it all in a light rice vinegar dressing.


Tomato, Onion & Cucumber Salad

3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey
½ teaspoon salt
½ teaspoon freshly ground pepper, or more to taste

2 medium cucumbers
4 medium tomatoes, cut into ½-inch wedges
1 Vidalia or other sweet onion, halved and very thinly sliced
2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

Just before serving, add herbs and toss again.