This recipe for Marinated Tomato Cucumber Salad takes advantage of those abundant summer vegetables and combines them with the most deliciously easy marinade!
I’m not sure there are other vegetables that scream “summer!” quite like tomatoes and cucumbers. Most home gardeners always plant tomatoes and cucumbers because they are very easy to grow. And they grow in abundance! I love to make this Marinated Tomato Cucumber Salad recipe to use up those garden veggies as a fresh side dish for my summer meals. It also makes a wonderfully light lunch too. The marinade really brings out the best in the vegetables while still allowing their natural flavors to shine through. If you haven’t made marinated tomato cucumber salad before, I hope you’ll give this recipe a try!
Marinated Cucumbers, Onions, and Tomatoes
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 1x
- Category: Appetizer, Side Dish
- Cuisine: American
Ingredients
- 3 large cucumbers, peeled and cut into about 1/4-inch thick slices
- 4 large ripe tomatoes, cut into wedges
- 1 small sweet onion, sliced into thin strips
- ½ cup white vinegar
- ⅓ cup water
- ½ cup extra virgin olive oil
- 3 Tablespoons granulated sugar
- 1 Tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3 fresh basil leaves, sliced into strips
Instructions
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In a large bowl, add sliced cucumbers, tomato wedges and sliced sweet onion. Set the bowl aside while making the marinade.
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In a large mason jar with a lid, add vinegar, water, olive oil, sugar, salt and pepper and shake well. Alternatively, you can whisk all the marinade ingredients together in a bowl.
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Pour marinade over cucumber/tomato mixture in large bowl add sliced basil and stir well.
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Cover bowl with plastic wrap and put it into the refrigerator to chill for about 2 hours.
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Optional: To serve, stir mixture really well then drain most of the marinade out (leaving just about 1/3 cup in the bottom of the bowl.)
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This salad is best if eaten within the first two or three days. It will keep in a covered container, in the fridge, for up to 5 days. Do not freeze.
- Vegetables can be cut up smaller based on your preference.
- Fresh oregano and fresh parsley are some other delicious herb options.
