This simple, refreshing combo will never go out of style, especially on hot days. Soaking the sliced red onion in cold water for a few minutes removes some of its pungent bite while keeping it crisp. Bulk up the salad for tomorrow’s lunch by adding chickpeas, sliced kalamata olives, arugula, and canned tuna.
1 cup thinly sliced red onion
2 cups cherry tomatoes, halved
2 cups English cucumber, seeded and sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
Est. added sugars g
How to Make It
Place sliced onion in a bowl; cover with cold water. Let stand 10 minutes; drain. Place onion in a medium bowl. Add tomatoes and remaining ingredients; toss.