Ingredients:

  • 1 lb (450g) English cucumber, diced
  • 1 lb (450g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, thinly sliced
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/4 cup (60ml) Apple cider vinegar
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (5g) Granulated sugar
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Dice the cucumber into uniform 3/4-inch chunks, halve the cherry tomatoes, and slice the red onion into paper-thin half-moons. Place all vegetables in a colander.
  2. Sprinkle the vegetables with a pinch of salt and toss gently. Let them sit in the colander for 15 minutes to drain excess moisture.
  3. In a small jar or bowl, combine the apple cider vinegar, olive oil, sugar, salt, and pepper. Whisk vigorously or shake until the mixture is glossy and emulsified.
  4. Transfer the drained vegetables to a clean mixing bowl. Pour the vinaigrette over the top, add the fresh parsley, and toss gently until coated.