Marinated Cucumber and Onion and Tomato Salad
- Prepare the Vegetables: If using regular cucumbers, you may want to peel them and scoop out the seeds with a spoon. English cucumbers can be used with the skin on. Thinly slice the cucumber and place them in a large bowl. Add the halved tomatoes and thinly sliced onion.
- Make the Marinade: In a separate bowl or a jar with a lid, whisk together the apple cider vinegar, water, sugar, olive oil, salt, and pepper until the sugar and salt are fully dissolved.
- Combine and Marinate: Pour the marinade over the vegetables. Add the fresh dill and oregano (if using). Toss gently until everything is evenly coated.
- Chill: Cover the bowl and refrigerate for at least 2 hours, tossing occasionally. For the best flavor, let it marinate for 4 to 8 hours.
- Serve: Serve the salad cold, using a slotted spoon if you prefer less liquid. Taste and adjust seasoning with more salt or pepper if needed before serving.
Pro-Tips for the Best Salad
· Let it Marinate: This is not a salad to be eaten immediately. The marinating time is crucial for the flavors to meld and for the vegetables to pickle slightly, making them incredibly delicious.
· Adjust to Your Taste: This recipe is very flexible.
· Less Sweet: Reduce the sugar to 2-3 tablespoons.
· More Tangy: Increase the vinegar by a tablespoon or two.
· Herbaceous: Fresh dill is a classic pairing, but fresh parsley, basil, or chives also work wonderfully.
· Add-Ins: Feel free to add other vegetables like sliced bell peppers, pepperoncini, or kalamata olives for a Greek twist.
· Storage: This salad will keep well in the refrigerator for 2-3 days. The vegetables will become more pickled and softer over time but will still be tasty.
This salad is the definition of simple, fresh, and delicious. It’s the perfect light side to balance out any rich or heavy main course. Enjoy
