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–+ servings

MARINATED CUCUMBERS, ONIONS, AND TOMATOES

A bright, quick marinated salad of cucumbers, tomatoes, and red onion tossed in a tangy olive oil and vinegar dressing—ready in under an hour and perfect as a side or light lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 2 each English cucumbers thinly sliced
  • 3 each ripe tomatoes sliced or cut into wedges
  • 1 each red onion thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp red wine vinegar or white wine vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt adjust to taste
  • 0.5 tsp freshly ground black pepper
  • 2 tbsp fresh dill finely chopped
  • 2 clove garlic minced

Instructions
 

Preparation Steps

  • Slice the cucumbers into thin rounds, core and slice the tomatoes into wedges or thick slices, and thinly slice the red onion. Place all vegetables in a large bowl.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar, minced garlic, salt, and black pepper until the sugar dissolves and the dressing is emulsified.
  • Pour the dressing over the vegetables, add the chopped dill, and toss gently to coat all pieces evenly.
  • Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Stir once before serving and adjust seasoning if needed.
  • Serve chilled or at cool room temperature as a side dish or light salad.

Notes

For best flavor, prepare a few hours ahead. Leftovers keep 2–3 days refrigerated; stir before serving. Optional: add feta cheese or sliced olives for variation.
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