Ingredients
2 medium English cucumbers, thinly sliced (about 4 cups)
3 medium ripe tomatoes, chopped into bite-size pieces (about 3 cups)
1 small sweet onion (such as Vidalia), very thinly sliced (about 1 cup)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup white wine vinegar (or apple cider vinegar)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (optional but brightens the flavor)
3 tablespoons granulated sugar (or to taste)
1/4 cup extra-virgin olive oil
2 tablespoons neutral oil (such as canola or vegetable oil)
2 tablespoons chopped fresh parsley (optional, for color and freshness)
Directions
Prepare the vegetables: Rinse the cucumbers and tomatoes well and pat them dry. Thinly slice the cucumbers into rounds about 1/8 inch thick so they absorb the marinade quickly but still keep some crunch. Chop the tomatoes into bite-size pieces, removing any tough core. Peel the onion and slice it as thinly as you can into half-moons; a thin slice keeps the onion from overpowering the salad.
