This salad recipe is perfect for the hot summer months and provides both an acidic and sweet flavor profile. It works well as a side dish that can be made well in advance of your meal, even the night before. It is quick and easy to prep after which it is refrigerated up until being served.
What I personally love is how versatile it is - you choose the ingredient type but the base remains the same. You can choose to peel the cucumbers or leave the vitamin-rich skin on. The type of tomato you choose doesn't matter so much to the recipe along with the type of vinegar used. I've tried this with white and red wine vinegar but the differences were mild.
Most importantly, the secret behind this recipe is that marinating the onion turns a regular onion sweet! I've had many a onion-hater doubt me to be delightfully proven wrong. If you prefer a milder option, use a red onion instead.
Prep Time: 15 Minutes
Total Time: 2.5-3 Hours
Yield: 6 Servings
Ingredients:
3 whole OR 6-7 baby cucumbers, peeled and sliced
3 tomatoes, cut into wedges OR you can use equivalent cherry tomatoes
1 white OR red onion, thinly sliced and separated into rings
1 cup water
1/2 cup white vinegar OR 1/2 cup apple cider vinegar
1/4 cup vegetable oil
1/4 cup sugar
2 teaspoons salt
1 tablespoon coarsely ground black pepper
Steps:
In a large bowl together all ingredients from water down.
Add cucumbers, tomatoes, onion and stir to coat.
Cover the bowl with plastic wrap and refrigerate for at least 2.5 hours.
TIP: Serve the table with the salad in the marinade but provide a slotted spoon so guests can avoid pouring it into their plates!
Leftovers: I doubt you'll have any but you can use the left over marinade by adding more veggies to it to make a fresh batch!
I've been complimented on it by friends and loved one every time I serve it. Give it a try and comment below your thoughts and whether or not your family liked it!
Cheers and bon appetit,
Linda Kamaev