Here’s a refreshing Marinated Cucumber, Onion, and Tomato Salad—light, tangy, and perfect as a side for grilled meats, rice dishes, or just on its own.
Ingredients (Serves 4)
- 2 medium cucumbers, sliced thinly
- 2–3 medium tomatoes, chopped or sliced
- 1 small red onion, thinly sliced
- 2–3 tbsp olive oil
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 tsp sugar (optional, balances acidity)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tsp dried oregano or fresh herbs (basil, parsley, or dill)
- Optional: 1 clove garlic, minced
- Optional: a squeeze of lemon juice for extra freshness
Instructions
1. Prepare the Vegetables
- Slice cucumbers and onions thinly for easy marination.
- Chop or slice the tomatoes.
2. Make the Dressing
- In a small bowl, whisk together olive oil, vinegar, sugar, salt, pepper, and herbs.
- Add minced garlic or lemon juice if using.
3. Marinate the Salad
- In a large bowl, combine cucumbers, tomatoes, and onions.
- Pour the dressing over the vegetables and toss gently to coat.
- Cover and refrigerate for 30 minutes to 1 hour to let flavors meld.
4. Serve
- Serve chilled as a side salad or appetizer.
- Optional: garnish with fresh herbs, crumbled feta, or olives.
💡 Tips:
- Thin slices help the vegetables absorb the dressing quickly.
- Adjust vinegar and sugar to your taste—some like it tangier, some slightly sweet.
- This salad keeps well in the fridge for up to 24 hours; flavors intensify over time.
If you want, I can also give a Nigerian-style marinated tomato and cucumber salad with a little chili, palm oil, and local spices for a tangy, spicy twist.
Do you want me to do that?
