Experience the crisp and refreshing flavors of summer in every forkful with this delightful marinated cucumber, onion, and tomato salad. This simple yet flavorful dish combines fresh garden vegetables with a tangy marinade, making it the perfect side for barbecues, picnics, or a light lunch. Easy to make and even easier to enjoy, this recipe is a go-to for anyone looking to savor a healthy and vibrant dish that requires minimal effort.
Ingredients:
- 2 large cucumbers, thinly sliced
- 4 medium tomatoes, cut into wedges
- 1 medium red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (optional)
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon granulated sugar (adjust to taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions:
- Prepare the Vegetables:
- Thinly slice the cucumbers and red onion, and cut the tomatoes into wedges. If desired, chop fresh parsley to add a touch of greenery and freshness to the dish.
- Mix the Marinade:
- In a large mixing bowl, combine the apple cider vinegar, olive oil, granulated sugar, salt, black pepper, oregano, garlic powder, and red pepper flakes. Whisk until the sugar is dissolved and the ingredients are well mixed.
- Marinate the Vegetables:
- Add the sliced cucumbers, tomatoes, and onions to the bowl with the marinade. Toss the vegetables gently to ensure they are evenly coated with the dressing.
- Refrigerate:
- Cover the bowl with plastic wrap or transfer the mixture to a large, sealable container. Refrigerate for at least 1 hour, but for best results, let it marinate for 2-3 hours. This allows the flavors to blend beautifully.
- Serve:
- Before serving, give the salad a gentle toss to redistribute the marinade. Sprinkle fresh parsley over the top for garnish if using. Serve chilled as a side dish, or enjoy it on its own for a light and refreshing meal.