A cool, light salad that comes together in less than 10 minutes. Pairs well with spicy dishes.
cucumber salad, vegan recipe, vegan salad
FOR THE SALAD:
1cupEnglish cucumber,thickly sliced ~1/4" into half-rings
1cupRoma tomatoes,cut into thick chunks
1cupof red onion,thinly sliced into half rings
FOR THE DRESSING:
¾cupcanola or grapeseed oil
¼cupred wine vinegar
1tbsp.Dijon mustard(see Recipe Note #1)
Salt & freshly ground black pepper to taste
Optional: fresh or dried herbs
Add the ingredients for the dressing to a jar with a tight-fitting lid and shake.
Combine ingredients for the salad in a bowl. Toss with about 1/3 of the dressing. Reserve remaining dressing in the refrigerator; bring to room temperature and re-shake before use (see Recipe Note #2).