In a bowl, gather all the 'dressing' ingredients from the list above. Using a whisk, blend everything thoroughly to ensure the flavors are well combined. After mixing, set the dressing aside to allow the flavors to meld together before you use it in the salad.

Begin by washing the cucumbers and tomatoes, then dry them with a towel. Slice the cucumber in half and chop it into bite-sized pieces. I used an English cucumber and left the skin on because it’s less bitter, but if you’re using a different variety, you might want to peel it first. Transfer the chopped cucumber to a large bowl.

Next, remove the cores from the tomatoes. This part can be tough and isn’t nice to eat, so taking it out makes the tomatoes easier to enjoy. Slice the tomatoes into bite-sized pieces and add them to the bowl with the cucumbers.

Finally, cut the top off the onion to remove the tough part and slice it in half. You’ll only need half for this salad, so set the other half aside for later. Thinly slice the half you are using and separate the layers—this helps them mix better with the cucumbers and tomatoes. Add the onions to your bowl.

Add finely chopped parsley to the bowl containing the chopped cucumbers, tomatoes, and onions. Drizzle the previously prepared dressing over the vegetables.

Gently mix everything together with a spatula or spoon to evenly coat the vegetables with the dressing. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors blend together nicely.

Enjoy this refreshing Cucumber Tomato Salad alongside your favorite proteins, such as chicken or seafood, to create a complete meal. For more pairing ideas, don’t forget to explore the serving suggestions provided below.