Description
This marinated cucumber, tomato, and onion salad is a crisp, tangy summer side dish made with fresh vegetables tossed in a flavorful vinegar marinade. It’s a classic crowd-pleaser perfect for barbecues, picnics, and simple weeknight meals, quick to make and bursting with garden freshness.
Ingredients
3 medium cucumbers (about 600 g), peeled and sliced ¼ inch thick
1 medium white onion (about 150 g), sliced into thick rings
3 medium tomatoes (about 450 g), chopped large
½ cup vinegar of choice (distilled, apple cider, rice, or wine)
¼ cup granulated sugar
1 cup water
2 tsp salt
½ tsp coarse black pepper (or to taste)
2 tbsp vegetable oil (olive oil preferred)
½ tsp dried basil
½ tsp dried parsley
Instructions
Slice cucumbers and onions, and chop tomatoes. Combine in a large mixing bowl.
In another bowl (or the same one), stir together vinegar, sugar, water, salt, pepper, oil, basil, and parsley until dissolved.
Pour marinade over vegetables and toss well to coat.
Cover and refrigerate for at least 2 hours to let flavors develop.
Serve chilled, with or without extra marinade.
Notes
Use firm, ripe produce for best texture.
Add fresh herbs like dill or oregano for extra flavor.
Salad is best after 2+ hours of marinating.
Use a slotted spoon to serve if you prefer less liquid.
Can substitute red onion or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook / Marinating
- Cuisine: American