Description
Marinated Cucumbers is a crisp, tangy, and refreshing summer salad featuring thinly sliced cucumbers, juicy tomatoes, and sharp onions tossed in a simple vinaigrette. This easy, no-cook dish is perfect for picnics, BBQs, or as a light, flavorful side that improves as it sits.
Ingredients
2 cucumbers (about 400 g), thinly sliced
1 pint (about 300 g) cherry or grape tomatoes, halved
1 small red or white onion (about 100 g), thinly sliced
60 ml (1/4 cup) apple cider vinegar or red wine vinegar
30 ml (2 tbsp) extra virgin olive oil
1 clove garlic, minced
1 tbsp (about 3 g) chopped fresh parsley or dill
Salt and pepper to taste
1/2 tsp (1 g) red pepper flakes (optional)
Instructions
Wash and thinly slice the cucumbers.
Halve the cherry or grape tomatoes.
Peel and thinly slice the onion.
In a small bowl, whisk together the vinegar, olive oil, minced garlic, salt, pepper, and optional red pepper flakes.
Combine cucumbers, tomatoes, and onions in a large mixing bowl.
Pour the vinaigrette over the vegetables and toss to coat.
Cover and refrigerate for at least 30 minutes (preferably several hours or overnight).
Toss again before serving and garnish with chopped parsley or dill.
Notes
For less watery cucumbers, scoop out the seeds before slicing.
A mandoline can help achieve even slices quickly.
Dried herbs work in a pinch (1 tsp dried instead of fresh).
Feta cheese or chickpeas can be added for extra texture and protein.
Best served chilled, and even better after marinating overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American