A simple, tangy salad with sliced cucumbers, tomatoes, and onions marinated in vinegar and herbs. Perfect as a side or make-ahead fridge staple.

2 cucumbers, thinly sliced

1 pint cherry or grape tomatoes, halved

1 small red or white onion, thinly sliced

1/4 cup apple cider vinegar or red wine vinegar

2 tbsp extra virgin olive oil

1 clove garlic, minced

1 tbsp chopped fresh parsley or dill

Salt and pepper to taste

1/2 tsp red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

1. Thinly slice cucumbers and onions; halve the tomatoes.

2. Whisk together vinegar, olive oil, garlic, salt, pepper, and red pepper flakes in a large bowl.

3. Toss the vegetables in the dressing until well-coated.

4. Sprinkle fresh parsley or dill over the top.

5. Refrigerate for at least 1 hour before serving for best flavor.

Salad keeps well in the fridge for up to 5 days. Add fresh tomatoes mid-week to revive texture.