This salad is a celebration of freshness and flavor. It’s not just a bowl of chopped vegetables—it’s a vibrant, briny, crunchy medley that wakes up your palate and soothes your gut. Inspired by traditional pickled salads found across South Asia, the Mediterranean, and Eastern Europe, this version combines crisp cucumbers, juicy cherry tomatoes, and sharp onions in a lightly seasoned vinegar-based brine.
The magic lies in the balance: the sweetness of the tomatoes, the cool crunch of cucumbers, the bite of onions, and the tang of vinegar come together in a way that’s both refreshing and deeply satisfying. It’s a salad that feels alive—bright, bold, and full of texture. Serve it chilled for maximum crunch, and let it sit for a few hours if you want the flavors to deepen into a light pickle.
This dish is ideal for pairing with grilled meats, rice dishes, or even as a palate cleanser between heavier bites. It’s also naturally hydrating and supports digestion, making it a favorite among wellness enthusiasts.
🧂 INGREDIENTS:
- 2 medium cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- ½ cup white vinegar (or apple cider vinegar for a softer tang)
- ¼ cup water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar (optional, to balance acidity)
- ½ tsp crushed red chili flakes (optional, for heat)
- 1 tsp dried oregano or thyme
- Fresh parsley or coriander, chopped, for garnish
🥣 INSTRUCTIONS:
1. Prep the Vegetables
Wash and dry all vegetables thoroughly. Slice the cucumbers into thin rounds or half-moons. Halve the cherry tomatoes. Peel and thinly slice the red onion. Place all vegetables in a large mixing bowl.
2. Make the Brine
In a separate bowl or measuring cup, combine vinegar, water, salt, pepper, sugar (if using), chili flakes, and dried herbs. Stir until the salt and sugar dissolve completely.
3. Combine and Toss
Pour the brine over the vegetables. Toss gently to coat everything evenly. The onions will begin to soften slightly, and the cucumbers will absorb the tangy liquid.
4. Let It Marinate
Cover the bowl and refrigerate for at least 30 minutes, ideally 2–3 hours. The longer it sits, the more pickled and flavorful it becomes. Stir occasionally to ensure even marination.
5. Garnish and Serve
Before serving, sprinkle with fresh parsley or coriander. Serve chilled as a side dish, salad, or topping for wraps and sandwiches.
🍽 SERVING SUGGESTIONS:
- Pair with grilled chicken, kebabs, or biryani.
- Serve alongside lentil soup or daal for a cooling contrast.
- Add to sandwiches or wraps for crunch and acidity.
- Spoon over rice bowls or grain salads for brightness.
🧠 TIPS & VARIATIONS:
- Add crunch: Toss in thinly sliced radishes or bell peppers.
- Add creaminess: Stir in a spoonful of yogurt or labneh for a creamy twist.
- Make it probiotic: Use fermented vinegar and let it sit overnight for mild fermentation.
- Sugar-free
