Crisp, refreshing, and bursting with vibrant summer flavors, a marinated cucumber, tomato, and onion salad is a classic dish that actually tastes better the longer it sits.
As the vegetables marinate in a tangy vinaigrette, the cucumbers soften slightly, the onions mellow out, and everything melds into a delicious, juicy blend.
Ingredients
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The Vegetables:
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3 medium English cucumbers (or 4 Persian cucumbers), sliced into quarter-moons or rounds
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1 pint cherry or grape tomatoes, halved (or 3 ripe Roma tomatoes, diced)
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1/2 medium red onion, thinly sliced (soaking slices in cold water for 10 minutes tames their sharp bite)
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The Dressing:
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1/3 cup extra-virgin olive oil
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3 tablespoons white wine vinegar or apple cider vinegar (fresh lemon juice also works wonderfully)
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1 tablespoon water
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1 clove garlic, minced
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1 teaspoon dried oregano (or 1 tablespoon chopped fresh dill or basil)
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1 teaspoon honey or sugar (just a touch to balance the acidity)
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Salt and freshly ground black pepper to taste
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Instructions
1. Prep the Vegetables
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Slice your cucumbers, halve the tomatoes, and thinly slice the red onion. If you want a milder onion flavor, submerge the onion slices in cold water for 10 minutes, then drain and pat dry.
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Combine all the prepared vegetables in a large mixing bowl.
2. Whisk the Dressing
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In a small bowl or measuring cup, whisk together the olive oil, vinegar, water, minced garlic, oregano, honey, salt, and black pepper until fully emulsified.
3. Toss and Marinate
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Pour the dressing evenly over the bowl of cucumbers, tomatoes, and onions.
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Toss gently to ensure every piece is coated.
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Cover the bowl and place it in the refrigerator for at least 30 minutes (though 1 to 2 hours is even better) to let the flavors marry and the vegetables absorb the dressing.
4. Serve
Give the salad a quick toss before serving. A slotted spoon works great if you want to leave behind excess liquid, or serve it in bowls so you can soak up every last drop of the tangy vinaigrette with a piece of crusty bread.
