Marinated Cucumber, Onion & Tomato Salad
This Marinated Cucumber, Onion & Tomato Salad is a crisp, tangy, no-cook side dish that comes together in minutes and only gets better as it sits. Thinly sliced cucumbers, juicy Roma tomatoes, and red onion are tossed in a simple herb vinaigrette for a refreshing salad perfect for any occasion.
Equipment
- Large mixing bowl
- Sharp chef's knife or mandoline slicer
- Small bowl or jar for dressing
- Airtight container
Ingredients
- 2 large English cucumbers thinly sliced into rounds
- 4 medium Roma tomatoes cored and chopped into 1-inch chunks
- 1 small red onion thinly sliced into half-moons
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil extra virgin
- 1 teaspoon granulated sugar
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Wash and thinly slice the English cucumbers into rounds about 1/8 inch thick. You can use a mandoline for even slices or a sharp knife. Leave the skin on for texture and color.
- Core and chop the Roma tomatoes into roughly 1-inch pieces. Gently pat them with a paper towel to absorb excess moisture so the dressing stays concentrated and flavorful.
- Slice the red onion into thin half-moons. For a milder flavor, soak the onion slices in cold water for 10 minutes, then drain well before adding to the salad.
- In a small bowl or jar, whisk together the white wine vinegar, olive oil, sugar, minced garlic, salt, and black pepper until combined and the sugar has dissolved completely.
- Add the sliced cucumbers, chopped tomatoes, and red onion to a large mixing bowl. Pour the marinade over the vegetables and toss gently to coat everything evenly.
- Scatter the fresh chopped dill over the salad and toss once more. Taste and adjust seasoning, adding more salt, pepper, or vinegar as desired.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving, or up to 2 hours for maximum flavor. Toss again just before serving.
Notes
For best results, add tomatoes no more than 2 hours before serving to prevent the salad from becoming watery. Leftovers keep in the refrigerator for up to 3 days in an airtight container. Do not freeze. For a creamier version, stir in 2 tablespoons of sour cream or Greek yogurt to the marinade.