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
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3 medium cucumbers (about 600 g), peeled and sliced ¼ inch thick
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1 medium white onion (about 150 g), sliced into thick rings
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3 medium tomatoes (about 450 g), chopped large
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½ cup vinegar of choice (distilled, apple cider, rice, or wine)
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¼ cup granulated sugar
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1 cup water
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2 tsp salt
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½ tsp coarse black pepper (or to taste)
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2 tbsp vegetable oil (olive oil preferred)
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½ tsp dried basil
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½ tsp dried parsley
Instructions
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Slice cucumbers and onions, and chop tomatoes. Combine in a large mixing bowl.
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In another bowl (or the same one), stir together vinegar, sugar, water, salt, pepper, oil, basil, and parsley until dissolved.
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Pour marinade over vegetables and toss well to coat.
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Cover and refrigerate for at least 2 hours to let flavors develop.
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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