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
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2 cucumbers (about 400 g), thinly sliced
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1 pint (about 300 g) cherry or grape tomatoes, halved
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1 small red or white onion (about 100 g), thinly sliced
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60 ml (1/4 cup) apple cider vinegar or red wine vinegar
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30 ml (2 tbsp) extra virgin olive oil
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1 clove garlic, minced
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1 tbsp (about 3 g) chopped fresh parsley or dill
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Salt and pepper to taste
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1/2 tsp (1 g) red pepper flakes (optional)
Instructions
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Wash and thinly slice the cucumbers.
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Halve the cherry or grape tomatoes.
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Peel and thinly slice the onion.
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In a small bowl, whisk together the vinegar, olive oil, minced garlic, salt, pepper, and optional red pepper flakes.
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Combine cucumbers, tomatoes, and onions in a large mixing bowl.
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Pour the vinaigrette over the vegetables and toss to coat.
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Cover and refrigerate for at least 30 minutes (preferably several hours or overnight).
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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