Ingredients
- 3 medium cucumbers
- 3 large tomatoes
- 1 small red onion
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 small garlic clove, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon sesame seeds, optional
Directions
Prepare the Cucumbers
Wash the cucumbers thoroughly under cool running water and dry them with a clean kitchen towel. Cut off both ends and slice the cucumbers into thin, even rounds. You can leave the skin on because it adds beautiful color and keeps the cucumbers crunchy. Try to make the slices similar in thickness so they absorb the marinade evenly.
Prepare the Tomatoes
Wash the tomatoes well and remove the stems. Cut each tomato into medium-sized, bite-sized pieces. Avoid chopping them too finely because the tomatoes can become soft when they are mixed with the vinegar dressing. Firm, ripe tomatoes are best because they provide plenty of flavor while still holding their shape.
Prepare the Red Onion
Peel the red onion and cut it in half. Slice it into very thin strips. Thinly sliced onion absorbs the marinade much better and becomes pleasantly tender as it rests.
If you prefer a milder onion flavor, place the sliced onion into a bowl of cold water and let it sit for about 10 minutes. Drain the onion completely and pat it dry before adding it to the salad.
Combine the Vegetables
Place the sliced cucumbers, chopped tomatoes, and red onion into a large mixing bowl. Use a large bowl with plenty of space because you will need to toss the vegetables with the dressing later.
Gently mix the vegetables together, being careful not to crush the tomatoes.
Prepare the Marinade
In a separate small bowl, pour in the ½ cup apple cider vinegar. Add the ¼ cup olive oil and 2 tablespoons granulated sugar.
The apple cider vinegar gives the salad its bright, tangy flavor, while the olive oil adds richness and helps balance the sharpness of the vinegar. The sugar is important because it softens the acidity and creates the delicious sweet-and-tangy flavor of the salad.
Add the Seasonings
Add the ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning to the vinegar and oil mixture.
If you are using garlic, finely mince one small garlic clove and add it to the marinade. Garlic adds a wonderful savory flavor that works especially well with the tomatoes and onions.
Whisk the Marinade
Use a whisk or fork to mix the marinade thoroughly. Continue whisking until the sugar and salt are mostly dissolved and the herbs and garlic are evenly distributed.
The oil and vinegar may separate after you stop mixing. This is completely normal. Simply whisk the marinade again before pouring it over the vegetables.
Taste the Dressing
Taste a small amount of the marinade before adding it to the vegetables. It should taste tangy, slightly sweet, savory, and well-seasoned.
If it tastes too sour, add a small pinch of sugar. If it tastes too sweet, add a little more apple cider vinegar. If you want a richer flavor, add a small amount of olive oil.
Make adjustments gradually so you do not accidentally make the dressing too strong.
Add the Marinade
Slowly pour the prepared marinade over the cucumbers, tomatoes, and red onions.
Try to distribute the dressing evenly around the bowl so that all of the vegetables receive some of the marinade.
Toss the Salad
Using salad tongs or two large spoons, gently toss the vegetables together. Lift the ingredients from the bottom of the bowl and bring them toward the top so that the marinade coats everything.
Be gentle while mixing because the tomatoes can break apart if they are handled too roughly.
Add Fresh Herbs
Add the chopped fresh parsley and fresh dill to the bowl.
Gently toss again so that the herbs are spread throughout the cucumbers, tomatoes, and onions. The fresh herbs give the salad a beautiful appearance and a fresh garden flavor.
Add Some Heat
If you enjoy spicy food, sprinkle the red pepper flakes over the salad.
You can use less for a very mild flavor or add more if you prefer a stronger spicy kick. If you do not like spicy food, simply leave them out.
Cover the Salad
Cover the bowl tightly with plastic wrap or transfer the salad into an airtight food-storage container.
Place the salad in the refrigerator. Although it can be eaten immediately, allowing it to marinate will give the vegetables much more flavor.
Marinate for 30 Minutes
Let the salad rest in the refrigerator for at least 30 minutes.
During this time, the apple cider vinegar begins soaking into the cucumbers and onions. The red onions become slightly softer and less sharp, while the cucumbers begin absorbing the sweet-and-tangy dressing.
Marinate for Better Flavor
For a deeper and more developed flavor, allow the salad to marinate for approximately 1–2 hours.
This is a great amount of time because the vegetables have enough time to absorb the dressing while still maintaining plenty of their natural crunch.
Toss Again Before Serving
Remove the salad from the refrigerator after it has finished marinating.
Some of the dressing may have settled at the bottom of the bowl. Gently toss the salad again to redistribute the vinegar, olive oil, herbs, and seasonings.
Taste and Adjust
Taste a cucumber and a tomato before serving.
If you want additional tanginess, add a small splash of apple cider vinegar. If you prefer a sweeter flavor, add a tiny amount of sugar.
You can also add more black pepper, fresh herbs, or a small amount of olive oil depending on your preference.
Add Sesame Seeds
If you are using sesame seeds, sprinkle them over the salad just before serving.
Sesame seeds provide a little extra crunch and a subtle nutty flavor. They also make the salad look more attractive.
Serve the Salad
Transfer the finished salad to a clean serving bowl.
For a beautiful presentation, arrange the cucumber slices, tomato pieces, and red onion so that all the different colors are visible. Sprinkle a little extra parsley or dill over the top.
Serving Suggestions
This refreshing salad is delicious served alongside grilled chicken, roasted chicken, steak, burgers, sandwiches, grilled fish, barbecue, roasted potatoes, rice, or pasta.
The tangy dressing works particularly well with rich foods because it provides a fresh and bright contrast.
Make It Mediterranean Style
For a Mediterranean-inspired version, add crumbled feta cheese and a handful of Kalamata olives.
The salty feta and olives taste delicious with the sweet tomatoes, crunchy cucumbers, red onion, and tangy apple cider vinegar dressing.
Add More Vegetables
You can easily add other fresh vegetables if you want to make the salad more colorful.
Thinly sliced bell peppers, green onions, celery, radishes, or carrots can all be added. Choose vegetables that remain crunchy so the salad keeps its refreshing texture.
Add Avocado
For a richer version, add diced avocado just before serving.
Avocado should not be added several hours in advance because the acidic dressing can cause it to soften and change color.
The creamy avocado makes a wonderful contrast with the crisp cucumbers and tangy dressing.
Add Chickpeas
For a more filling salad, add drained and rinsed chickpeas.
Chickpeas provide additional protein and a pleasant texture. They also turn this simple vegetable salad into a more substantial light lunch.
Add Feta Cheese
Crumbled feta cheese is one of the easiest ways to add extra flavor.
Because feta is naturally salty, taste the salad before adding additional salt. You may find that you need very little extra seasoning.
Storage
Store leftover salad in an airtight container in the refrigerator.
The vegetables will continue releasing their natural juices as they sit, so the salad will become more watery and softer over time.
For the best texture and freshness, enjoy the salad within 1–2 days.
Refresh Leftovers
Before serving leftovers, gently stir the salad to redistribute the dressing.
If the flavor seems less bright than when it was first prepared, add a small splash of apple cider vinegar and a little fresh parsley or dill.
Final Tips
For the crunchiest result, use fresh, firm cucumbers and tomatoes. Avoid extremely soft tomatoes because they can break apart during mixing and marinating.
Do not over-salt the salad at the beginning because salt draws moisture from the vegetables. It is better to start with a small amount and adjust after the salad has marinated.
For the best flavor, prepare the salad about 1–2 hours before serving. This gives the vegetables enough time to absorb the sweet, tangy, herby marinade while keeping their texture.
Final Result
The finished Marinated Cucumbers, Onions & Tomatoes should be crisp, juicy, tangy, slightly sweet, savory, and refreshing. The cucumbers provide crunch, the tomatoes provide natural sweetness and juiciness, the red onions add a mild sharpness, and the apple cider vinegar, olive oil, sugar, herbs, and seasonings bring everything together into a simple but incredibly flavorful homemade salad.