Refreshing Marinated Cucumber, Tomato, and Onion Salad Recipe

Refreshing Marinated Cucumber, Tomato, and Onion Salad Recipe

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This recipe creates a “Refreshing Marinated Cucumber, Tomato, and Onion Salad,” a light, crisp, and tangy side dish perfect for warm weather or as a vibrant accompaniment to any meal. The image depicts a bowl filled with neatly sliced cucumbers, bright red tomatoes, and translucent slivers of onion, all generously coated in a clear, zesty dressing and lightly seasoned with what appears to be freshly ground black pepper. This salad is characterized by its fresh ingredients and a simple, yet flavorful, marinade that enhances the natural sweetness of the vegetables while adding a delightful tang. It’s incredibly easy to prepare, making it an ideal last-minute side dish or a make-ahead option as the flavors meld beautifully over time.

Ingredients:

  • 2 medium cucumbers (English or regular), thinly sliced
  • 2-3 medium tomatoes, cut into wedges or thickly sliced
  • ½ medium red onion or 1 small white onion, thinly sliced into rings or half-moons

For the Dressing:

  • ½ cup apple cider vinegar or white vinegar
  • ¼ cup water (or vegetable broth for more flavor)
  • 2 tablespoons granulated sugar (adjust to taste, for balance)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper, freshly ground preferred
  • 1 tablespoon olive oil (optional, for richness)
  • 1 teaspoon dried dill (optional, for classic flavor)
  • 2 tablespoons fresh chopped parsley or dill (for garnish, optional)

Equipment:

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Airtight container (for storing leftovers)

Instructions:

Part 1: Prepare the Vegetables

  1. Wash and Slice Cucumbers: Thoroughly wash the cucumbers. If using regular cucumbers, you may peel them if the skin is thick or waxed; otherwise, leave the skin on for added nutrients and color, especially with English cucumbers. Thinly slice the cucumbers into rounds or half-moons, about ¼-inch thick. Place them in the large mixing bowl.
  2. Wash and Slice Tomatoes: Wash the tomatoes. Depending on their size, you can cut them into wedges, slice them into thick rounds, or halve cherry tomatoes. Add the sliced tomatoes to the bowl with the cucumbers.
  3. Slice Onion: Peel and thinly slice the red or white onion into rings or half-moons. To reduce the raw onion’s pungency, you can soak the slices in ice water for 10-15 minutes, then drain thoroughly before adding to the salad. Add the sliced onion to the bowl with the other vegetables.

Part 2: Prepare the Dressing

  1. Combine Dressing Ingredients: In a separate medium bowl, whisk together the apple cider vinegar, water, granulated sugar, salt, and black pepper until the sugar and salt are fully dissolved.
  2. Add Optional Ingredients: If using, whisk in the olive oil and dried dill. Taste the dressing and adjust the sweetness, saltiness, or tanginess to your preference. Some prefer a sweeter dressing, others more tart.

Part 3: Combine and Marinate

  1. Pour Dressing Over Vegetables: Pour the prepared dressing over the sliced cucumbers, tomatoes, and onions in the large mixing bowl.
  2. Toss Gently: Gently toss the vegetables to ensure they are all thoroughly coated with the dressing.
  3. Marinate: For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to 1 hour before serving. This allows the vegetables to absorb the flavors of the dressing and become slightly softened. For an even more intense flavor, you can marinate it for up to 2-3 hours.

Part 4: Serve

  1. Stir Before Serving: Before serving, give the salad another gentle stir to redistribute the dressing and ensure all components are well-coated.
  2. Garnish (Optional): If desired, sprinkle with fresh chopped parsley or dill for a burst of color and fresh herb flavor.
  3. Serve: Serve this refreshing salad chilled as a side dish to grilled meats, sandwiches, or any summer meal. It’s also a great addition to a picnic or barbecue.
  4. Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. The vegetables will soften further over time, but the flavor will remain delicious.
  5. Variations:
    • Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat.
    • Herbal Infusion: Experiment with other fresh herbs like mint, basil, or chives.
    • Creamy Version: For a creamy cucumber salad, you can substitute some of the vinegar with sour cream, plain yogurt, or mayonnaise, though this deviates from the traditional tangy marinated version seen in the image.
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