Begin by preparing the vegetables. Slice the cucumbers into thin rounds and make sure the Roma tomatoes are cut evenly as well. The key is to keep all the pieces uniform for consistent texture and flavor.
Next, chop the yellow onion finely. The onion adds a punch of flavor, so it’s essential to get this step right. Aim for small pieces to blend seamlessly with the other ingredients.
In a large mixing bowl, combine the sliced cucumbers, tomatoes, and chopped onion. Gently toss them together so that they are well-mixed but take care not to bruise the vegetables.
In a separate small bowl, whisk together the olive oil, lemon juice, chopped cilantro, salt, and pepper until well combined. A good whisk will emulsify the dressing, creating a harmonious blend of flavors.
Pour the dressing over the cucumber mixture, ensuring that every piece gets a nice coat. Gently toss everything together until evenly coated. You want the dressing to enhance the flavors without overpowering them.
Cover the bowl and refrigerate the salad for at least one hour or overnight if you have the time. This resting period allows the flavors to mingle beautifully, creating a richer taste experience.
Before serving, give the salad a good stir to redistribute the dressing that may have settled. This ensures each bite is as flavorful as the last!
Serve chilled or at room temperature. It’s an excellent side dish for barbecues, picnics, or even just a light lunch. Enjoy the burst of fresh flavors!
