Marinated Cucumber, Tomato, and Onion Salad Recipe

Introduction

This Marinated Cucumber, Tomato, and Onion Salad is a refreshing and tangy dish perfect for warm days or as a vibrant side. The crisp vegetables soak up a flavorful marinade that balances vinegar, sugar, and herbs for a delightful bite every time.

Ingredients

• 3 medium cucumbers, peeled and sliced 1/4 inch thick (about 4 cups)
• 1 medium white onion, sliced and separated into thicker rings
• 3 medium tomatoes, largely chopped
• 1/2 cup vinegar of your choice*
• 1/4 cup granulated sugar*
• 1 cup water
• 2 teaspoons salt
• 1/2 teaspoon coarse black pepper (or to taste)
• 2 tablespoons vegetable oil (olive oil recommended)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley

Instructions

1. Step 1: In a large bowl, combine the sliced cucumbers, onion rings, and chopped tomatoes.
2. Step 2: In a separate container, whisk together the vinegar, sugar, water, salt, black pepper, vegetable oil, dried basil, and dried parsley until the sugar and salt dissolve.
3. Step 3: Pour the marinade over the vegetables and mix well to ensure everything is coated evenly.
4. Step 4: Cover the bowl and refrigerate for at least 2 hours to allow the vegetables to marinate thoroughly.
5. Step 5: Serve the salad chilled, either with the marinade for extra flavor or drained, based on your preference.

Tips & Variations

• Use apple cider vinegar or red wine vinegar for different flavor nuances.
• Add fresh herbs like dill or cilantro for a brighter taste.
• For a spicier version, include a pinch of crushed red pepper flakes in the marinade.
• If you prefer a crisper bite, slice the cucumbers thinner or soak them in ice water before marinating.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time. Before serving leftovers, give it a good stir and optionally drain excess marinade if preferred. This salad is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of onions for this salad?

Yes, you can substitute white onion with red or sweet onions. Red onions add a milder, slightly sweeter flavor and a pop of color.

Is this salad suitable for meal prep?

Absolutely! It stores well and the flavors develop further over time, making it an excellent choice for preparing ahead.

Marinated Cucumber, Tomato, and Onion Salad Recipe

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4.5 from 143 reviews

A refreshing marinated cucumber, tomato, and onion salad featuring a tangy vinegar and herb dressing. Perfect as a light side dish, this salad combines crisp cucumbers, ripe tomatoes, and bold onions, all soaking up a flavorful mixture of vinegar, sugar, and herbs to create a bright and tasty addition to any meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including marinating time)
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 medium cucumbers, peeled and sliced 1/4 inch thick (about 4 cups)
• 1 medium white onion, sliced and separated into thicker rings
• 3 medium tomatoes, largely chopped

Marinade

• 1/2 cup vinegar of your choice
• 1/4 cup granulated sugar
• 1 cup water
• 2 teaspoons salt
• 1/2 teaspoon coarse black pepper (or to taste)
• 2 tablespoons vegetable oil (olive oil recommended)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley

Instructions

1. Prepare the Vegetables: Peel and slice the cucumbers into 1/4 inch thick slices. Slice the white onion into thicker rings and separate them. Chop the tomatoes coarsely. Combine all prepared vegetables in a large mixing bowl.
2. Make the Marinade: In a separate container, mix the vinegar, granulated sugar, water, salt, coarse black pepper, vegetable oil, dried basil, and dried parsley until the sugar and salt are dissolved and ingredients are well combined.
3. Combine and Mix: Pour the marinade over the vegetables in the large bowl. Toss everything well so all veggies are evenly coated and the marinade is distributed.
4. Refrigerate: Cover the bowl and refrigerate for at least 2 hours to allow the vegetables to marinate thoroughly, enhancing flavor and texture.
5. Serve: Serve the salad chilled, with or without the marinade, depending on your preference. The vegetables will be flavorful and crisp, perfect as a side dish or light snack.

Notes

• Use any vinegar you prefer; apple cider, white vinegar, or red wine vinegar all work well.
• Adjust sugar and salt levels to taste; you can reduce sugar for a less sweet salad.
• The salad tastes best after marinating for at least 2 hours but can be refrigerated longer for deeper flavor.
• Olive oil adds richness, but any vegetable oil can be used.
• Fresh herbs can be used instead of dried for a brighter flavor, use about 1 tablespoon of fresh basil and parsley.

Keywords: marinated cucumber salad, tomato onion salad, summer salad, no-cook salad, easy side dish, marinated vegetable salad