Marinated Cucumbers, Onions, and Tomatoes
A simple, refreshing salad that works well as a side dish for grilled meats, sandwiches, or summer meals.
Ingredients
- 2 large cucumbers, thinly sliced
- 2–3 ripe tomatoes, cut into wedges or chunks
- 1 medium red onion, thinly sliced
- ¼ cup olive oil
- 3 tablespoons vinegar (white vinegar, apple cider vinegar, or red wine vinegar)
- 1 teaspoon sugar or honey (optional, to balance acidity)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning (optional)
- 2 tablespoons fresh parsley, dill, or basil (optional)
Instructions
- Place cucumbers, tomatoes, and onions in a large bowl.
- In a small bowl, whisk together olive oil, vinegar, sugar or honey, salt, pepper, and herbs.
- Pour the marinade over the vegetables and gently toss to coat.
- Cover and refrigerate for 30 minutes to 2 hours to allow the flavors to blend.
- Toss again before serving.
Tips
- For a less watery salad, sprinkle cucumbers with a little salt and let them sit for 10–15 minutes, then drain before marinating.
- Add feta cheese or olives for a Mediterranean-style version.
- This salad is best eaten within 1–2 days because tomatoes release water and soften over time.
