Some of the best recipes are the simplest — and this salad proves it every time.

I started making this years ago when our garden exploded with cherry tomatoes and cucumbers. I didn’t want to waste them, and honestly, I didn’t want to spend much time in the kitchen either. So I just sliced them up, added red onion, fresh herbs, and a splash of oil and vinegar… and it became the salad we now make all summer long.

It’s juicy, crunchy, tangy, and refreshing. The kind of salad you can throw together in 10 minutes and feel great about whether it’s going on your dinner table or picnic blanket.

Ingredients

• 2 cups cherry tomatoes, halved

• 1 large cucumber, sliced or chopped

• 1/4 red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• 2 tbsp chopped fresh parsley or dill

• Salt and black pepper to taste

Instructions

1. Chop the veggies:
   Slice the tomatoes, cucumber, and red onion. Add everything to a large bowl.

2. Dress it up:
   Drizzle with olive oil and vinegar or lemon juice. Sprinkle in fresh herbs, salt, and pepper.

3. Toss & serve:
   Gently toss everything together. Let it sit for 5–10 minutes so the flavors can blend. Serve fresh.

Sarah’s Tips

• Use heirloom tomatoes if you can — they add beautiful color and flavor.

• Make ahead? Just add the dressing right before serving so it doesn’t get soggy.

• Love a little heat? Add sliced chili or a pinch of red pepper flakes.

Nutrition (Per Serving)

• Calories: 120

• Carbs: 10g

• Sugars: 5g

• Fat: 9g

• Protein: 2g

• Fiber: 2g