Marinated Cucumbers, Onions, and Tomatoes

A refreshing and healthy salad, perfect as a side dish or light lunch. Fresh vegetables marinated in a tangy vinaigrette, great for summer.

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Prep Time 15

Marinating Time 2

Total Time 45

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 100

2 count cucumbers Use fresh, firm cucumbers, thinly sliced for best texture.
1 pint cherry or grape tomatoes Halve smaller tomatoes, or quarter larger ones.
1 small red or white onion Slice thinly for a milder flavor and better integration.
60 ml apple cider vinegar or red wine vinegar Either vinegar works, choose based on preference.
30 ml extra virgin olive oil Use a good quality olive oil for flavor.
1 clove garlic Mince finely for even distribution of flavor.
1 tbsp chopped fresh parsley or dill Fresh herbs add a vibrant finish, choose your favorite.
0.5 tsp salt Adjust to your preference.
0.25 tsp black pepper Freshly ground pepper is recommended.
0.5 tsp red pepper flakes Add for a touch of heat, optional.

Wash and slice the cucumbers, halve the tomatoes, and thinly slice the onion.
In a mixing bowl, whisk together vinegar, olive oil, garlic, salt, and pepper. Add red pepper flakes if using.
Combine cucumbers, tomatoes, and onions in a large bowl.
Pour the marinade over the vegetables and toss gently to coat evenly.
Cover and refrigerate for at least 30 minutes, preferably a few hours or overnight to allow flavors to meld.
Toss again before serving and garnish with fresh herbs.

This refreshing salad is perfect for a summer side dish or light lunch. The longer it marinates, the more the flavors will develop.