Ingredients:

  • 2 medium English cucumbers, sliced into quarters (approx 1 lb / 450g)
  • 1 pint cherry tomatoes, halved (10 oz / 280g)
  • 1 small red onion, thinly sliced into half-moons (approx 4 oz / 115g)
  • 1/3 cup apple cider vinegar (80ml)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 tbsp granulated sugar (12g)
  • 1/2 tsp salt (3g)
  • 1/2 tsp freshly ground black pepper (1g)
  • 1/2 tsp garlic powder (1.5g)

Instructions:

  1. Slice the English cucumbers into bite-sized rounds or quarters. Halve the cherry tomatoes and slice the red onion as thinly as possible.
  2. In a small bowl or jar, combine the vinegar, olive oil, sugar, salt, pepper, and garlic powder. Whisk vigorously or shake until the sugar is completely dissolved and the mixture looks cloudy and smooth.
  3. Add the prepared vegetables to a large bowl. Pour the dressing over the top and toss gently using a folding motion to ensure the tomatoes do not burst.
  4. Let the salad sit for 5–10 minutes at room temperature to allow flavors to penetrate while maintaining the crunch.