Quick Summer Salad

Instructions

1. Start by preparing the vegetables. Peel and thinly slice the onion. If you prefer a milder onion flavor, you can soak the sliced onions in cold water for about 10 minutes, then drain well before using.
2. Wash the cucumber and tomatoes. Slice the cucumber into thin rounds or half-moons if it's a large cucumber. Cut the tomatoes into wedges or bite-sized pieces.
3. In a large bowl, combine the sliced onion, cucumber, and tomatoes.
4. Sprinkle salt over the vegetables to taste. Remember that the salt will help draw out some moisture from the vegetables, intensifying the flavors.
5. In a small bowl or jar, whisk together the apple cider vinegar and pumpkin seed oil to create the dressing.
6. Pour the dressing over the vegetables.
7. Gently toss all the ingredients together, ensuring the vegetables are well coated with the dressing.
8. Taste and adjust the seasoning if needed, adding more salt, vinegar, or oil to suit your preference.
9. For best flavor, let the salad sit for about 5-10 minutes before serving to allow the flavors to meld.
10. Serve chilled or at room temperature.
11. This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The vegetables may release more water as they sit, so you may want to drain off any excess liquid before serving leftovers.
12. Before serving leftover salad, give it a quick toss and taste again, adjusting seasoning if necessary.