Description
A vibrant and refreshing salad featuring crisp cucumbers, juicy tomatoes, and sharp red onions marinated in a tangy vinegar and olive oil dressing with fresh herbs. Perfectly chilled and flavorful, this marinated vegetable delight is an easy and healthy addition to any meal or a light standalone snack.
Ingredients
Scale
Vegetables
- 2 cups Cucumbers (English or Persian for crisp texture)
- 2 medium Tomatoes (cut into wedges or chunks)
- 1 medium Red Onion (thinly sliced)
Marinade
- 0.25 cup Vinegar (white wine or apple cider preferred)
- 0.25 cup Olive Oil (extra virgin for richness)
- 1 tablespoon Sugar or Honey
- 2 tablespoons Fresh Parsley (substitute with dill if desired)
- 1 teaspoon Dried Oregano (can use basil or thyme)
- Salt & Pepper (to taste)
Instructions
- Prepare Vegetables: Wash and dry the cucumbers, tomatoes, and red onion thoroughly under cool running water. Slice the cucumbers into thin rounds, cut the tomatoes into wedges or chunks, and thinly slice the red onion.
- Mix Marinade: In a mixing bowl, whisk together the vinegar, olive oil, and sugar or honey until well emulsified. Stir in the fresh parsley, dried oregano, salt, and pepper to combine all the flavors.
- Combine Vegetables and Marinade: Add the sliced cucumbers, tomato wedges, and red onion slices into the marinade. Toss gently to ensure all the pieces are evenly coated without breaking the tomatoes.
- Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the vegetables to absorb the flavors and become deliciously tangy.
- Adjust and Serve: After marinating, taste and adjust the seasoning with more salt, pepper, or a drizzle of olive oil if desired. Serve chilled as a side dish or light salad.
Notes
- For extra flavor, substitute fresh dill for parsley or add a splash of lemon juice to the marinade.
- Allowing the salad to marinate overnight can deepen the flavors further.
- Use English or Persian cucumbers for the best crunch and fewer seeds.
- This salad pairs well with grilled meats or as a refreshing summer side.
- Store leftovers in the refrigerator for up to 2 days for freshness.
