Marinated Cucumbers, Onions, and Tomatoes

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This refreshing and colorful salad brings together the crisp bite of cucumbers, the tang of red onions, and the juicy sweetness of cherry tomatoes. Infused with a simple yet vibrant marinade, this dish balances sweet, tart, and savory flavors beautifully. It’s the kind of side that elevates any summer meal or casual gathering with its garden-fresh ingredients and eye-catching presentation.

Perfect for picnics, potlucks, or a light lunch, Marinated Cucumbers, Onions, and Tomatoes is as effortless as it is satisfying. The ingredients soak up the herbed vinaigrette, making each bite more flavorful the longer it sits. Whether you’re serving alongside grilled meats or enjoying as a stand-alone salad, this dish is a crisp and cooling choice when the temperatures rise.

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Ingredients for this Marinated Cucumbers, Onions, and Tomatoes

• 2 large cucumbers, thinly sliced
• 1 pint cherry tomatoes, halved (use multicolored for visual appeal)
• 1 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar (or honey, if preferred)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
• Optional: 1 teaspoon garlic powder or 1 minced clove garlic

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Step 1: Prepare the Vegetables

Start by washing all the vegetables thoroughly. Slice the cucumbers into thin rounds and halve the cherry tomatoes. For the onion, peel and slice it into fine rings or half-moons depending on your texture preference.

Step 2: Mix the Marinade

In a small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar (or honey), salt, pepper, dill, and optional garlic. Stir or shake well until the sugar dissolves and everything is well combined.

Step 3: Combine and Toss

In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, and onions. Pour the marinade over the top and toss everything gently to ensure all the vegetables are well-coated.

Step 4: Marinate and Chill

Cover the bowl and refrigerate for at least 30 minutes, though an hour or more is ideal. The longer it sits, the more the flavors will meld and intensify. Stir occasionally to redistribute the marinade.

Step 5: Serve

Give it one final toss before serving. Garnish with extra dill if desired and enjoy chilled as a crisp, tangy side dish.

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Frequently Asked Questions

Can I use a different type of vinegar?

Yes! While apple cider vinegar adds a mild tang and slight sweetness, you can also use red wine vinegar or white balsamic for a different flavor profile.

Is it necessary to peel the cucumbers?

Peeling is optional. If using English or Persian cucumbers, the skin is usually thin and mild enough to leave on. For regular cucumbers, peeling may help reduce bitterness.

Can I make this salad ahead of time?

Absolutely. In fact, it’s encouraged! Making it a few hours ahead allows the flavors to fully develop. Just stir before serving to redistribute the dressing.

How can I make it spicier?

Add a few slices of fresh jalapeño or a pinch of crushed red pepper flakes to give it a mild kick.

What other herbs can I use?

Fresh basil or parsley can substitute for dill or be added for a new layer of freshness.

Can I add other vegetables?

Yes, feel free to toss in bell peppers, radishes, or even avocado (just before serving) for more texture and variety.

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