Description
This Classic Marinated Cucumber, Tomato, and Onion Salad is crisp, tangy, and refreshingly simple. Made with fresh garden vegetables and tossed in a zesty vinaigrette, it’s the perfect make-ahead side dish for barbecues, potlucks, or light dinners. The flavors deepen as it chills, making every bite more delicious than the last!
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 3 medium tomatoes, cut into wedges or thick slices
- 1 medium red onion, thinly sliced
- 1/4 cup white vinegar (or apple cider vinegar)
- 3 tbsp olive oil
- 1 tbsp granulated sugar (optional, for a touch of sweetness)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- In a large mixing bowl, combine sliced cucumbers, tomatoes, and red onion.
- In a small bowl or measuring cup, whisk together vinegar, olive oil, sugar (if using), salt, black pepper, and oregano.
- Pour the marinade over the vegetables and toss thoroughly to coat.
- Cover and refrigerate for at least 1 hour, or up to overnight, allowing the flavors to meld.Before serving, toss again and garnish with chopped parsley if desired. Serve chilled or at room temperature.
Notes
- This salad is best when chilled for at least an hour before serving.
- You can use red wine vinegar or apple cider vinegar for a slightly different flavor profile.
- Add-ins like feta, olives, or avocado are delicious variations!
- The sugar is optional but helps balance the acidity of the vinegar.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Marinated
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 110kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg