Here’s a classic recipe for marinated cucumbers, onions, and tomatoes—a fresh, tangy side dish that’s crunchy, slightly sweet, and perfect for summer or as a salad any time of year.
Marinated Cucumbers, Onions, and Tomatoes
Ingredients:
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 3–4 medium tomatoes, cut into wedges or chunks
- 1/4 cup white vinegar (or apple cider vinegar)
- 2–3 tbsp olive oil
- 1–2 tsp sugar (optional, to balance acidity)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1–2 cloves garlic, minced (optional)
- Fresh herbs: dill, parsley, or basil (optional, for garnish)
Instructions:
- Prepare the vegetables:
- Slice cucumbers thinly (you can peel them if you prefer).
- Slice the onion thinly and separate into rings.
- Cut tomatoes into wedges or bite-sized chunks.
- Make the marinade:
- In a small bowl, whisk together vinegar, olive oil, sugar, salt, pepper, and garlic if using.
- Combine:
- In a large bowl, gently toss cucumbers, onions, and tomatoes.
- Pour the marinade over the vegetables and toss to coat evenly.
- Marinate:
- Cover and refrigerate for at least 30 minutes to 1 hour before serving.
- The flavors deepen if you let it marinate several hours or overnight.
- Serve:
- Garnish with fresh herbs like dill, parsley, or basil for a bright flavor.
- Serve chilled as a side dish with grilled meats, sandwiches, or on its own.
💡 Tips:
- For extra crunch, sprinkle a pinch of salt on cucumbers and onions, let them sit 10 minutes, then drain excess liquid before marinating.
- Add a little red pepper flakes if you want a slight kick.
- Cherry tomatoes also work beautifully for a sweeter taste.
If you want, I can also give a Chicago-style bakery twist version, where the cucumbers and onions are slightly sweet and tangy, like something from a deli counter. That version is surprisingly addictive!
Do you want me to give that version too?
