Description
A refreshing and vibrant salad featuring marinated cucumbers, onions, and tomatoes tossed in a tangy, herb-infused vinaigrette. This easy, make-ahead dish is perfect for hot days or as a flavorful side to grilled meals, combining crisp vegetables with a harmonious blend of vinegar, olive oil, and aromatic herbs.
Ingredients
Scale
Vegetables
- 2 large English or Persian cucumbers, thinly sliced
- 2 cups ripe tomatoes, cut into wedges
- 1 medium red onion, thinly sliced
Dressing
- 1/2 cup vinegar (apple cider or white vinegar)
- 1/4 cup olive oil
- 1 tablespoon sugar or honey (adjust based on taste)
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped (can substitute with dill)
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Wash and dry the cucumbers, tomatoes, and red onion thoroughly. Slice the cucumbers into thin rounds, cut the tomatoes into wedges, and thinly slice the onion to ensure even marination.
- Make the dressing: In a large bowl, whisk together the vinegar, olive oil, sugar or honey, salt, pepper, fresh parsley, and dried oregano until well combined to form a flavorful vinaigrette.
- Toss vegetables in dressing: Gently add the sliced cucumbers, tomatoes, and onions to the dressing. Toss carefully to coat all the vegetables evenly without bruising them.
- Refrigerate to marinate: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours. Toss the salad once midway through the marination period to redistribute the flavors.
- Adjust and serve: Remove the salad from the refrigerator, taste and adjust the seasoning with additional salt, pepper, or sweetener if desired. Serve chilled as a bright, refreshing side dish.
Notes
- Use English or Persian cucumbers for the best crunch and lowest water content, which prevents the salad from becoming soggy.
- The salad can be marinated up to 4 hours for more intense flavor but is best enjoyed within the day for freshness.
- Substitute fresh dill for parsley if you prefer a more traditional herb flavor.
- Adjust the sweetness by using either sugar or honey, depending on dietary preferences; both balance the acidity of the vinegar.
- This salad pairs wonderfully with grilled meats, seafood, or as a standalone light meal.
