About this recipe

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Recipe highlight

Why you’ll love it

10-minute, no-cook salad that stays crunchy and disappears fast. ⚡

Ingredients

• 🍅 Ripe tomatoes, wedges or large dice: 500 g (3½ cups / 17.6 oz)
• 🥒 Cucumber, half-moons: 300 g (2 cups / 10.6 oz)
• 🧅 White onion, thin slices: 120 g (1 cup / 4.2 oz)
• 🫗 Sunflower oil: 30 ml (2 tbsp / 1 fl oz)
• 🍎 Apple cider vinegar (or white wine vinegar): 15–20 ml (1–1½ tbsp / 0.5–0.68 fl oz)
• 🧂 Salt: to taste (≈5 g / 1 tsp)
• ⚫ Freshly ground black pepper: 1 g (¼ tsp / 0.04 oz)
• 🌿 Flat-leaf parsley, finely chopped: 1–2 tbsp (4–8 g / 0.14–0.28 oz)
• 🌶️ Fresh hot pepper, thin rings (optional): to taste (½ small)

Preparation

• 1 Toss tomatoes, cucumber, and onion with salt; rest 2–3 min to draw a little juice.
• 2 Whisk oil, vinegar, and pepper.
• 3 Combine everything with parsley (and chili if using). Toss well; taste and adjust salt/acid. Serve slightly chilled.

Timing details

Nutrition

Estimated values per serving.

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