Marinated Cucumber, Onion, and Tomato Salad

Ingredients

• 2 large cucumbers (sliced thin)
• 2–3 tomatoes (cut into wedges or chunks)
• 1 small red or white onion (thinly sliced)
• ¼ cup vinegar (white, apple cider, or red wine)
• 2–3 tablespoons olive oil
• 1 tablespoon sugar (optional, balances acidity)
• Salt (to taste)
• Black pepper (to taste)
• Optional: fresh herbs (parsley, dill, or basil)

Instructions

1. Prep the vegetables
   Slice cucumbers and onions thinly. Cut tomatoes into bite-sized pieces.
2. Make the marinade
   In a bowl, whisk together vinegar, olive oil, sugar, salt, and pepper until well combined.
3. Combine everything
   Add the vegetables to a large bowl and pour the marinade over them. Toss gently to coat.
4. Let it marinate
   Cover and refrigerate for at least 30 minutes (1–2 hours is even better). Stir occasionally to redistribute flavors.
5. Serve
   Taste and adjust seasoning if needed. Garnish with fresh herbs if desired.

💡 Tips for Best Flavor

• Slice thinly so the vegetables absorb the marinade well
• Let it sit longer—this salad improves with time
• Use ripe tomatoes for maximum sweetness
• Try adding feta cheese or olives for a Mediterranean twist

Variations

• Creamy version: Add a spoonful of yogurt or sour cream
• Spicy kick: Add chili flakes or sliced chili peppers
• Sweet & tangy: Increase sugar slightly and use apple cider vinegar

Storage

• Keeps well in the fridge for up to 2–3 days
• Stir before serving, as liquids will settle at the bottom