Begin by rinsing two English cucumbers under cool water to remove any dirt. Slice them into thin rounds, then cut each round into quarters, creating bite-sized pieces. Place the prepared cucumber in a large mixing bowl.

Next, take a generous handful of grape tomatoes and slice them in half. Add the halved tomatoes to the bowl with the cucumbers.

Slice a small red onion very thinly, then transfer the slices into a bowl of cold water. Let them soak for about 10 minutes; once ready, drain, and sprinkle the softened onion into the mixing bowl.

Finely chop a handful of fresh parsley and add to the vegetable mix.

In a small bowl, combine three tablespoons of extra-virgin olive oil, two tablespoons of red wine vinegar, one tablespoon of white sugar or honey, one teaspoon of dried basil, and a pinch of salt and black pepper. Whisk until well blended.

Pour the dressing over the mixed vegetables in the large bowl. Gently toss everything together with a spatula.

Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours.

Before serving, give the salad a good stir and drain any excess liquid as needed.