Marinated Cucumbers, Onions, and Tomatoes (Print Version)
A crisp, juicy no-cook salad of cucumbers, onions, and tomatoes chilled in a tangy, lightly sweet vinegar dressing.
# Ingredients:
For the vegetables
01 -
3 medium cucumbers, peeled if needed and sliced 1/4 inch thick
02 -
3 medium ripe tomatoes, cut into wedges
03 -
1 medium sweet onion, thinly sliced and separated into rings
04 -
1/2 teaspoon fine salt, for salting the cucumbers
For the marinade
05 -
1/2 cup (120 ml) white vinegar or apple cider vinegar, 5 percent acidity
06 -
1/2 cup (120 ml) cold water
07 -
2 tablespoons granulated sugar
08 -
1/4 cup (60 ml) neutral oil, such as avocado, canola, or light olive oil
09 -
1 teaspoon fine salt
10 -
1 teaspoon coarse ground black pepper
11 -
1 tablespoon chopped fresh dill or mint, optional
# Instructions:
01 -
Wash the cucumbers and tomatoes under running water. Slice the cucumbers 1/4 inch thick, cut the tomatoes into wedges, and thinly slice the onion.
02 -
Toss the cucumber slices with 1/2 teaspoon salt in a large bowl. Let stand for 10 minutes, then drain off any liquid in the bowl.
03 -
Whisk the vinegar, cold water, sugar, oil, 1 teaspoon salt, and black pepper in a small bowl until the sugar is mostly dissolved.
04 -
Add the tomatoes and onion to the cucumbers. Pour the marinade over the vegetables and toss gently so the tomato wedges stay intact.
05 -
Cover and refrigerate for at least 2 hours, stirring once halfway through. The vegetables should taste tangy, cool, and lightly seasoned.
06 -
Stir in dill or mint right before serving if using. Taste and adjust with a pinch of salt, pepper, or sugar as needed.
# Notes:
01 -
Best after 2 to 4 hours of chilling.
02 -
Use firm tomatoes so the salad does not turn watery.
03 -
This is a refrigerator salad and is not intended for canning.