Place the sliced cucumbers in a colander and sprinkle lightly with salt. Let them sit for 10 minutes, then pat them dry with a paper towel. This draws out excess moisture, ensuring the dressing stays concentrated and the cucumbers remain crunchy.

If you prefer a milder onion flavor, soak the red onion slices in a bowl of ice water for 5 minutes before adding them to the salad. This removes the "bite" while keeping the crunch.

In a small mason jar or bowl, whisk together the apple cider vinegar, olive oil, water, sugar, oregano, basil, and garlic powder until the sugar is fully dissolved and the oil is emulsified.

In a large glass bowl (avoid metal as it can react with the vinegar), combine the prepared cucumbers, tomato wedges, and onions. Pour the vinaigrette over the vegetables and toss gently with wooden spoons to avoid breaking the tomatoes.

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This is the most critical step, as the vinegar needs time to "pickle" the vegetables and soften the onion fibers.

Give the salad one last toss before serving to redistribute the herbs and dressing that may have settled at the bottom.