Description
Refreshing Marinated Cucumbers, Onions, and Tomatoes: Crisp veggies in tangy marinade, perfect for summer BBQs and picnics!
Ingredients
Scale
- 3 medium cucumbers (approximately 2 pounds), thinly sliced
- 1 medium red onion (about 8 ounces), thinly sliced into rings
- 3–4 medium tomatoes (about 1½ pounds), cut into wedges or chunks
- ⅓ cup apple cider vinegar (white vinegar works too)
- ¼ cup extra virgin olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 2 cloves garlic, minced (optional)
Instructions
- Step 1: Prepare the Vegetables Start with thoroughly washed produce. For cucumbers, decide whether to peel them based on skin thickness and personal preference – English or Persian cucumbers often need no peeling. Slice cucumbers into thin, even rounds (about ⅛-inch thick). For the onion, remove outer skin and slice into thin half-rings or full rings. Core the tomatoes and cut into wedges or bite-sized chunks, depending on their size and your preference.
- Step 2: Create the Marinade In a medium bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, pepper, and dried dill until well combined. If using garlic, add it now and stir to incorporate. Taste the marinade and adjust seasoning if needed – remember that the vegetables will dilute the flavors slightly, so it should taste a bit stronger than you want the final dish to be.
- Step 3: Combine and Marinate Place the sliced cucumbers and onions in a large bowl. Pour about three-quarters of the marinade over them and gently toss to coat thoroughly. Cover and refrigerate for at least 30 minutes to begin the marinating process. This initial marinating period allows these firmer vegetables to soften slightly and absorb flavor before adding the more delicate tomatoes.
- Step 4: Add Tomatoes and Finish After the initial marinating period, gently fold in the tomato pieces and add the remaining marinade. Toss carefully to combine everything without breaking down the tomatoes. Cover the bowl again and return to the refrigerator for at least another 30 minutes before serving. For the best flavor development, aim for a total marinating time of 1-2 hours, though you can serve it sooner if needed.
- Step 5: Serve and Enjoy Before serving your Marinated Cucumbers, Onions, and Tomatoes, give the salad a final gentle toss to redistribute the marinade. Use a slotted spoon to serve, allowing excess liquid to drain. Garnish with additional fresh herbs if desired, such as chopped parsley or basil, for a pop of color and fresh flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 120 calories per serving
- Sugar: 7 grams
- Sodium: 400 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 2 grams
- Cholesterol: 0 mg