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–+ servings

Marinated Cucumbers, Onions, and Tomatoes

Bright summer salad of crisp cucumbers, juicy tomatoes, and red onions tossed in a tangy vinegar-olive oil dressing. Serve chilled as a side or light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 3 cup cucumber, sliced English or Kirby, thinly sliced
  • 2 cup tomatoes, diced Roma or vine-ripened
  • 1 cup red onion, thinly sliced
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt adjust to taste
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp fresh dill, chopped or parsley
  • 1 clove garlic, minced optional

Instructions
 

Preparation Steps

  • Place the sliced cucumbers, diced tomatoes, and thinly sliced red onion in a large bowl.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar, minced garlic (if using), salt, and black pepper until the sugar dissolves.
  • Pour the dressing over the vegetables, add the chopped dill, and toss gently to coat all pieces evenly.
  • Taste and adjust seasoning with additional salt or pepper if needed. Let the salad sit in the refrigerator for at least 15 minutes to allow flavors to meld before serving.
  • Serve chilled as a side dish or light lunch. Store leftovers covered in the refrigerator for up to 2 days.

Notes

For a sweeter marinade, increase sugar to 2 tablespoons. Add feta cheese or olives for a Mediterranean twist.
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