Cucumber, Tomato and Onion Salad


Makes 4-6 servings

Try to find non waxed cucumbers for this recipe. You could also use pickling cucumbers or an English cucumber. If they are large and watery, cut them in half lengthwise, remove seeds, then slice. For the red onion, you want to soak the slices in iced water for about 10 minutes. This will get the “bite” out of the raw onion. I also like to use a mixture of red and yellow tomatoes for color.

2 small cucumbers
2 cups cherry tomatoes, halved or quartered
1/4 medium red onion, quartered and thinly sliced
2 teaspoons cider vinegar
2 teaspoons balsamic vinegar
2 teaspoons freshly squeezed lemon juice
3 teaspoons olive oil
1/4 teaspoon red pepper flakes
pinch of sugar, to taste
pinch of kosher salt, to taste
pinch of ground black pepper, to taste


Take a fork and draw down the length of the cucumber just piercing the skins. (If you can only get waxed cucumbers, peel them) Cut off the ends and thinly slice them, about 1/8 of an inch thick.

In a small bowl add the vinegars, lemon juice, olive oil, and seasonings. Mix well.

Add the sliced cucumber, cherry tomatoes and onion to a medium glass bowl and toss with the dressing. Taste and adjust seasoning. Refrigerate for 1 hour before serving.