Description
A refreshing and easy-to-make cucumber, onion, and tomato salad dressed in a tangy vinegar and olive oil marinade, perfect for a light side dish or summer snack.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 3 medium tomatoes, cut into wedges or thick slices
- 1 medium red onion, thinly sliced
Marinade
- 1/4 cup white vinegar (or apple cider vinegar)
- 3 tbsp olive oil
- 1 tbsp granulated sugar (optional, for a touch of sweetness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
Garnish
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Prepare the Vegetables: Thinly slice the cucumbers and red onion. Cut the tomatoes into wedges or thick slices. Place all the prepared vegetables in a large bowl.
- Make the Marinade: In a small bowl, whisk together white vinegar, olive oil, granulated sugar (if using), salt, black pepper, and dried oregano or Italian seasoning. Taste and adjust seasoning as needed.
- Toss the Salad: Pour the prepared marinade over the vegetables in the large bowl. Toss thoroughly to evenly coat all the ingredients with the dressing.
- Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld together.
- Garnish and Serve: Before serving, give the salad another good toss and sprinkle with freshly chopped parsley if desired to add a fresh flavor and colorful touch.
Notes
- This salad tastes best after marinating, but if short on time, it can be served immediately.
- Adjust the amount of sugar based on your preference for sweetness or omit it for a more tangy dressing.
- Use fresh herbs like dill or basil as alternative garnishes to vary the flavor.
- For extra crunch, add sliced radishes or bell peppers.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
