Marinated Cucumber, Tomato, and Onion Salad
Craving a light, refreshing side dish that bursts with flavor and makes your veggies taste their best? This Marinated Cucumber, Tomato, and Onion Salad is the perfect mix of juicy, tangy, and savory, and it's easy to prepare ahead of time—ideal for your next backyard gathering or potluck!
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Servings: 6
Notes
Ingredients:
- 2/3 cup extra-virgin olive oil
- 2 1/2 tbsp. sherry vinegar
- 1 tbsp. dried herbs de Provence or Italian herb blend
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 3 large ripe beefsteak tomatoes, cored and cubed into 3/4-inch chunks
- 1 medium red onion, halved and sliced into thin half-moons
- 1 large English cucumber, peeled, quartered lengthwise, and diced into 1/2-inch chunks
- Garnish: Minced fresh herbs like parsley, basil, chives, or chervil (optional)
Instructions:
- Make the dressing:
In a large bowl, whisk together the olive oil, vinegar, dried herbs, salt, black pepper, and red pepper flakes (if using). - Add the vegetables:
Add the tomatoes, onions, and cucumbers to the bowl and toss gently to coat with the dressing. - Marinate:
Let the mixture sit at room temperature for an hour to allow the vegetables to start releasing their natural juices. Afterward, stir again, adjust the seasoning if needed, then cover and refrigerate for 12 to 24 hours. Stir occasionally to redistribute the dressing. - Prepare to serve:
Before serving, let the salad sit at room temperature for 30-60 minutes. Toss again and top with your choice of minced fresh herbs, if desired.