Marinated Cucumbers, Onions, and Tomatoes
This recipe for Marinated Tomato Cucumber Salad takes advantage of those abundant summer vegetables and combines them with the most deliciously easy marinade!
- 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
Scale
- 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
-
In a large bowl, add sliced cucumbers, tomato wedges and sliced sweet onion. Set the bowl aside while making the marinade.
-
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.
-
Pour marinade over cucumber/tomato mixture in large bowl add sliced basil and stir well.
-
Cover bowl with plastic wrap and put it into the refrigerator to chill for about 2 hours.
-
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.