Perfect! A marinated cucumber, tomato, and onion salad is refreshing, tangy, and super easy—great as a side for grilled meats, pasta, or sandwiches. Here’s a simple but flavorful version:
Ingredients (Serves 4–6)
- 2 large cucumbers, thinly sliced (peeled if desired)
- 3–4 medium tomatoes, cut into wedges or chunks
- 1 small red onion, thinly sliced
- 2–3 tbsp fresh parsley or cilantro, chopped (optional)
For the Marinade:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar or apple cider vinegar
- 1 tsp sugar (balances acidity)
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- Optional: ½ tsp dried oregano or dill for extra flavor
Instructions
- Prepare Vegetables:
- Slice cucumbers, tomatoes, and onion as desired.
- Place in a large mixing bowl.
- Make the Marinade:
- Whisk together olive oil, vinegar, sugar, garlic, salt, pepper, and herbs (if using).
- Combine & Marinate:
- Pour marinade over the vegetables and gently toss to coat.
- Cover and refrigerate for at least 30 minutes to 1 hour (longer if you like a stronger flavor).
- Serve:
- Garnish with fresh parsley or cilantro before serving.
- Serve chilled or at room temperature.
Tips for the Best Flavor
- Use ripe tomatoes—they add natural sweetness.
- Thinly slice onions and soak them in cold water for 10 minutes if you want milder flavor.
- Make ahead: This salad tastes even better if made a few hours in advance because the flavors meld.
- Variations: Add bell peppers, radishes, or feta cheese for a Mediterranean twist.
If you want, I can also give a zesty “lemon-herb version” that’s tangier and has a bit of a kick—perfect for summer meals.
Do you want me to write that version?
