Perfect! Marinated Cucumber, Onion, and Tomato Salad is a classic, refreshing summer side dish. It’s crisp, tangy, slightly sweet, and incredibly easy to make. It’s the perfect accompaniment to grilled meats, picnics, and potlucks.
Here is a tried-and-true recipe that delivers maximum flavor.
Classic Marinated Cucumber, Onion, and Tomato Salad
This recipe strikes a perfect balance between sweet and tangy, and the longer it marinates, the better it gets.
Prep Time: 15 minutes (plus marinating time)
Servings: 6
Ingredients
· 1 large English cucumber (or 2-3 regular cucumbers), thinly sliced
· 1 pint cherry or grape tomatoes, halved
· 1 medium sweet onion (Vidalia or Walla Walla), thinly sliced
· 1/2 cup apple cider vinegar (or white vinegar)
· 1/4 cup water
· 1/4 cup granulated sugar (or more, to taste)
· 2 tbsp extra virgin olive oil
· 1 tsp salt, plus more to taste
· 1/2 tsp freshly ground black pepper
· 1 tbsp fresh dill, chopped (optional, but highly recommended)
· 1 tsp dried oregano (optional)
Instructions
- Prepare the Vegetables: If using regular cucumbers, you may want to peel them and scoop out the seeds with a spoon. English cucumbers can be used with the skin on. Thinly slice the cucumber and place them in a large bowl. Add the halved tomatoes and thinly sliced onion.
- Make the Marinade: In a separate bowl or a jar with a lid, whisk together the apple cider vinegar, water, sugar, olive oil, salt, and pepper until the sugar and salt are fully dissolved.
- Combine and Marinate: Pour the marinade over the vegetables. Add the fresh dill and oregano (if using). Toss gently until everything is evenly coated.
- Chill: Cover the bowl and refrigerate for at least 2 hours, tossing occasionally. For the best flavor, let it marinate for 4 to 8 hours.
- Serve: Serve the salad cold, using a slotted spoon if you prefer less liquid. Taste and adjust seasoning with more salt or pepper if needed before serving.
Pro-Tips for the Best Salad
· The Cucumber Choice: English (or hothouse) cucumbers are ideal because they have thinner skins and fewer seeds. If you use regular cucumbers, peeling and de-seeding them prevents the salad from becoming watery.
· Let it Marinate: This is not a salad to be eaten immediately. The marinating time is crucial for the flavors to meld and for the vegetables to pickle slightly, making them incredibly delicious.
· Adjust to Your Taste: This recipe is very flexible.
· Less Sweet: Reduce the sugar to 2-3 tablespoons.
· More Tangy: Increase the vinegar by a tablespoon or two.
· Herbaceous: Fresh dill is a classic pairing, but fresh parsley, basil, or chives also work wonderfully.
· Add-Ins: Feel free to add other vegetables like sliced bell peppers, pepperoncini, or kalamata olives for a Greek twist.
· Storage: This salad will keep well in the refrigerator for 2-3 days. The vegetables will become more pickled and softer over time but will still be tasty.
This salad is the definition of simple, fresh, and delicious. It’s the perfect light side to balance out any rich or heavy main course. Enjoy