Ingredients

Adjust Servings:

	For the Salad
	Cucumbers – 3 Large
	Tomatoes – 3
	Sweet Onions – 1
	For the Dressing
	Vinegar – ½ cup (120 ml)
	Water – ½ cup (120 ml)
	Olive Oil – 5 tbsp
	Sugar – 3 tbsp
	Kosher Salt – 1 tbsp
	Ground Black Pepper – 2 tsp

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Marinated Cucumber and Tomato Salad

Name: Marinated Cucumber and Tomato Salad
Yield: 10 Servings
Ingredients: Cucumbers: 3; Tomatoes: 3; Sweet Onions: 1; Vinegar: ½ cup (120 ml); Water: ½ cup (120 ml); Olive Oil: 5 tbsp; Sugar: 3 tbsp; Kosher Salt: 1 tbsp; Ground Black Pepper: 2 tsp

Features:

2h 00 min
Serves 10
Medium

Ingredients

For the Salad
Cucumbers
Large
– 3
Tomatoes – 3
Sweet Onions – 1
For the Dressing
Vinegar – ½ cup (120 ml)
Water – ½ cup (120 ml)
Olive Oil – 5 tbsp
Sugar – 3 tbsp
Kosher Salt – 1 tbsp
Ground Black Pepper – 2 tsp

Recipe

This easy marinated cucumber and tomato salad tastes like a whole lot more work than it is. The star of the dish is the light dressing that is liquidy but packed with flavor. The cucumbers and onion have a refreshing crunch that adds interest to the salad, whereas the tomatoes are so juicy and flavorful they explode on the tongue.

This salad will make a delightful snack, a fine side dish to accompany your weeknight roasted meat or jacket potatoes, or a fabulous base for other salads. Go ahead and make a batch — it’ll disappear pretty much as soon as you serve it.

Steps

1 Done	Prepare the Salad Peel cucumbers and cut them into quarter-inch-thick slices. Cut tomatoes into wedges and sweet onion into rings.
2 Done	Combine the vegetables in a large bowl; set aside.
3 Done	Prepare the Dressing Combine the ingredients for the dressing in a separate bowl and whisk until sugar and salt dissolve. Pour the mixture over the salad and toss to coat.
4 Done	Cover and let chill for 2 hours.

There you have it — marinated cucumber and tomato salad with a terrific flavor, addicting crunchy texture, and savory aroma is ready! Best of all, you can't go wrong with this simple dish, as it will complement virtually any meal you're serving. Be sure to try this recipe and share your feedback with us in the comments!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.