Refreshing Marinated Cucumber Tomato Onion Salad with Fresh Herbs (Print version)
Crisp cucumbers, ripe tomatoes, red onion, and fresh herbs tossed in a bright vinegar marinade that gets better as it chills.
# Ingredients:
For the salad
01 -
2 large English cucumbers, thinly sliced
02 -
1 1/2 lb (680 g) ripe tomatoes, cut into wedges or large chunks
03 -
1 small red onion, very thinly sliced
04 -
1/4 cup (10 g) chopped fresh parsley
05 -
2 tablespoons chopped fresh dill
For the marinade
06 -
1/3 cup (80 ml) red wine vinegar or apple cider vinegar
07 -
3 tablespoons (45 ml) extra virgin olive oil
08 -
2 teaspoons granulated sugar, or to taste
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon dried oregano
11 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Slice the cucumbers into thin rounds or half moons. Cut the tomatoes into wedges or large chunks, and slice the red onion very thin.
02 -
If the onion tastes sharp, soak the slices in cold water for 10 minutes. Drain well and pat dry before using.
03 -
In a large bowl, whisk together the vinegar, olive oil, sugar, salt, oregano, and black pepper until the sugar mostly dissolves.
04 -
Add the cucumbers, tomatoes, and onion to the bowl. Toss gently until coated, then cover and refrigerate for at least 30 minutes or up to 24 hours.
05 -
Toss the salad again before serving. Stir in the parsley and dill, then taste and adjust with more salt, vinegar, or sugar if needed.
# Good to know:
01 -
Best served chilled after 1-2 hours of marinating.
02 -
Use a slotted spoon if the salad releases a lot of juice.
03 -
Add herbs just before serving for the freshest flavor.