Marinated Cucumber Tomato Onion

Crisp cucumbers, juicy tomatoes, and sharp red onion mingle in a bright vinegar marinade for a salad that captures everything I love about peak summer produce. This tossed classic always disappears quickly at family picnics and is one of the easiest crowd-pleasers to throw together. I turn to it when the weather heats up and I need something cool yet bursting with real flavor.

I whipped up my first bowl on a too-hot July afternoon and even my pickiest family member reached for seconds. Since then it is on heavy rotation every summer.

Ingredients

• Cucumber: adds crunch and keeps this salad refreshingly cool Look for firm dark green cucumbers or try Persian or English types for fewer seeds
• Tomato: brings juicy sweet flavor Choose ripe but firm tomatoes like Roma or cherry for best texture
• Red onion: gives sharpness and color Slice thinly for milder flavor or soak slices in ice water if you prefer a subtler taste
• White or apple cider vinegar: creates the tangy backbone Apple cider gives a softer bite while white is more assertive Use a good-quality vinegar for best marinade results
• Olive oil: balances tartness and helps meld flavors A smooth extra virgin olive oil is best
• Sugar: lightly sweetens and rounds out the sharpness Start with a little and add more to taste
• Salt: enhances all the flavors Use kosher or sea salt for clean seasoning
• Black pepper: gives a little warmth Fresh cracked pepper is ideal
• Dried oregano or fresh herbs such as dill parsley or basil: add an herby note Fresh herbs bring extra color and brightness
• You can add red pepper for a spicy kick or toss in feta for richness For best feta flavor go for a block and crumble just before serving

Step-by-Step Instructions

Prep the Vegetables:

Wash and dry all produce Slice cucumbers and onions very thinly For tomatoes chop into bite-sized pieces or slice into wedges Remove cucumber seeds if they are large and watery

Make the Marinade:

In a mixing bowl or mason jar combine vinegar olive oil sugar salt pepper and herbs Whisk or shake vigorously until the sugar and salt dissolve and the mixture is uniform

Toss Together:

Add prepped vegetables to a large serving bowl Pour marinade evenly over the top Toss gently with big serving spoons until everything is evenly coated

Chill and Marinate:

Cover the salad and let it rest in the refrigerator for at least one hour preferably closer to two This lets flavors infuse and makes the vegetables crisp and tangy

Serve:

Just before serving give the salad a good stir Use a slotted spoon to remove vegetables from any puddled marinade Optionally sprinkle with fresh herbs or feta

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I always toss in extra basil when my garden is overflowing The fragrance lifts the whole bowl and reminds me of summers sharing chilled salads with my grandmother on her porch

Storage Tips

Keep this salad covered in the refrigerator for up to three days It gets more flavorful as it sits but after day three the vegetables can lose their crispness If liquid accumulates at the bottom simply drain off a little or use a slotted spoon for serving

Ingredient Substitutions

If you cannot find red onion swap in sweet white onion or thinly sliced shallots For the vinegar try rice vinegar for mildness or red wine vinegar for a richer note If you are skipping sugar use a drizzle of honey or your preferred sweetener

Serving Suggestions

Spoon this salad alongside grilled kebabs burgers or fish for a refreshing contrast It is also delicious piled onto toasted bread for a chunky bruschetta or wrapped in flatbread with a smear of hummus

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Cultural Notes

This salad echoes traditions found in Mediterranean Eastern European and American Southern kitchens Every region puts its own spin on it but the basic idea of juicy vegetables marinated with bright vinegar is a classic flavor combination across the globe

Recipe FAQs

→ Can I make this ahead of time?

Yes! Letting the vegetables marinate for at least an hour, or even overnight, helps enhance the overall flavor and texture.

→ What herbs work best in this salad?

Dried oregano or fresh herbs such as dill, parsley, or basil all complement the vegetables beautifully. Adjust amounts to your taste.

→ Are there alternatives for the vinegar?

White or apple cider vinegar are both good choices. You could also experiment with red wine vinegar for a deeper flavor.

→ How can I add more flavor or texture?

Try adding minced garlic, a pinch of red pepper flakes for heat, or crumbled feta cheese on top for richness.

→ Can I use different types of tomatoes?

Absolutely! Cherry or Roma tomatoes work well as they release less moisture and maintain firmness when marinated.

→ Is this dish suitable for special diets?

Yes, it's naturally gluten-free, vegan, and low in calories, making it great for a variety of dietary needs.