This refreshing salad is made with crisp cucumbers, juicy tomatoes, and onions marinated in a tangy vinaigrette. It’s excellent as a side dish for grilled meats, barbecue, or everyday meals.
Ingredients (Serves 4–6)
For the salad:
- 2 large cucumbers, thinly sliced
- 3 medium tomatoes, cut into wedges or chunks
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
For the marinade:
- ½ cup white vinegar
- ¼ cup water
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- 1 clove garlic, minced (optional)
Instructions
- Prepare the vegetables
- Wash and slice the cucumbers.
- Cut the tomatoes into wedges or bite-sized pieces.
- Thinly slice the onion.
- Make the marinade
- In a large bowl, whisk together the vinegar, water, olive oil, sugar, salt, pepper, oregano, and garlic until the sugar dissolves.
- Combine
- Add the cucumbers, tomatoes, and onions to the bowl.
- Toss gently until all vegetables are coated with the marinade.
- Marinate
- Cover the bowl and refrigerate for at least 1 hour.
- For the best flavor, marinate for 2–4 hours, stirring once or twice.
- Serve
- Sprinkle with fresh parsley before serving.
- Serve chilled with a little of the marinade spooned over the top.
Tips
- For extra crunch, use English or Persian cucumbers.
- Add sliced bell peppers for more color and texture.
- A pinch of red pepper flakes adds mild heat.
- The salad keeps well in the refrigerator for up to 2 days, though the vegetables will soften over time.
- If your tomatoes are very juicy, reduce the added water slightly.
