Slice the cucumber, halve the tomatoes and dice the red onion.
Transfer to a medium size mixing bowl. Add the chopped parsley, mix and set aside
Vinaigrette: In a medium bowl, whisk together the white balsamic vinegar and olive oil. Drizzle the olive oil into the white balsamic vinegar slowly while vigorously whisking until slightly thickened.
To the vinegar and oil whisk in the honey, sugar, sea salt, red pepper flakes, garlic powder, onion powder and white pepper until fully combined.
Drizzle the vinaigrette over vegetables in bowl. Gently mix until evenly coated.
Chill in an airtight container for at least 1 hour. Gently toss just before serving.