Marinated Cucumbers, Onions, and Tomatoes Recipe
A refreshing and tangy marinated salad featuring crisp cucumbers, sweet tomatoes, and sharp onions tossed in a zesty vinegar and oil dressing. Perfect as a side dish or light appetizer, this easy-to-make recipe combines fresh vegetables with a balance of sweet and savory flavors.
- Author: Maya
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Vegetables
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, sliced
- 3 medium tomatoes, cut into wedges
Marinade
- 1/2 cup vinegar
- 1/4 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup oil
- Prepare the vegetables: Peel and slice the cucumbers into 1/4 inch thick pieces, slice the onion, and cut the tomatoes into wedges. Place all the sliced vegetables in a large mixing bowl.
- Make the marinade: In a separate bowl, whisk together the sugar, vinegar, oil, water, salt, and pepper until the sugar is completely dissolved, creating a balanced sweet and tangy dressing.
- Combine vegetables and marinade: Pour the vinegar mixture over the prepared vegetables in the large bowl. Toss everything together thoroughly so the veggies are evenly coated with the marinade.
- Marinate and chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the vegetables to absorb the tangy dressing. Serve chilled.
Notes
- Adjust sugar and salt to taste depending on your preference for sweetness or saltiness.
- For a crisper texture, slice the cucumbers and onions just before serving.
- The salad can be stored covered in the fridge for up to 2 days.
- Add fresh herbs like dill or parsley for extra flavor if desired.
- This recipe can be doubled easily for larger gatherings.
Keywords: marinated cucumber salad, tomato cucumber salad, summer salad, no-cook vegetables, tangy vegetable salad, easy marinated salad