2-3cucumbersany kind will work (I usually use 2 large hot house or English cucumbers), thinly sliced
½cupred onionvery thinly sliced
½cupapple cider or red wine vinegar
3medium tomatoeschopped (or 2-3 cups of any tomato you like)
¼cupchopped fresh parsleyoptional
Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper, and oil until the sugar is dissolved.
Pour over the cucumbers and onions and let sit in the refrigerator for at least 2 hours (and up to 6).
Pour off all but a few tablespoons of the liquid. Add the tomatoes and herbs and toss to combine. Serve and enjoy!
Cucumbers: Any variety, but I usually use hothouse or English cucumbers.Make the vinaigrette ahead of time. Then, store in the refrigerator for up to a week. Be sure to shake well before using.Use apple cider vinaigrette for other recipes like marinating meat, drizzling over grilled veggies, or as a dressing for a tossed green salad.