CRISP & ZINGY Cucumber Tomato Salad! So Fresh!
Cucumber tomato salad: whip up this refreshing side dish with a tangy marinade. Perfect for summer gatherings, incredibly easy to make.
Prep Time 2 hours hrs 10 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Side Dish
Cuisine American
Servings 6
Calories 120 kcal
- 2-3 cucumbers (thinly sliced, I usually use 2 large English cucumbers)
- 1/2 cup red onion (very thinly sliced)
- 1 cup water
- 1/2 cup apple cider or red wine vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 medium tomatoes (chopped, or 2-3 cups of any tomato you like)
- 3 tablespoons olive oil
- 1/4 cup chopped fresh parsley (optional)
Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper, and oil until the sugar is dissolved.
Pour over the cucumbers and onions and let sit in the refrigerator for at least 2 hours (and up to 6).
Pour off all but a few tablespoons of the liquid. Add the tomatoes and herbs and toss to combine. Serve and enjoy!
- For the best texture, ensure your cucumbers and red onions are thinly sliced. A mandoline can help achieve uniform slices, making for a more professional presentation and even marination.
- Don't skip the marinating time; this allows the flavors to truly meld and the vegetables to absorb the tangy dressing. Two hours is the minimum for good flavor, but up to 6 hours will deepen it beautifully.
- If you're not serving immediately, store the salad in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly over time, but the flavor remains excellent.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.