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Marinated Cucumbers, Onions, and Tomatoes: A Refreshing Summer Salad

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When the summer heat is at its peak, there’s nothing more refreshing than a cool, crisp salad. One of my favorite go-to recipes is Marinated Cucumbers, Onions, and Tomatoes. This simple yet flavorful salad combines the best of garden-fresh produce, making it a perfect side dish for any meal. Not only is it easy to prepare, but the marination process enhances the natural flavors, creating a dish that’s both tangy and sweet.

Let’s dive into the recipe and explore some tips and FAQs that will ensure your salad is a hit at your next gathering.

Ingredients

  • 3 medium cucumbers, peeled and sliced thin
  • 1 medium red onion, sliced thin
  • 3 large tomatoes, cut into wedges
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil

Instructions

Preparing the Vegetables

  1. Slice the Cucumbers: Start by peeling the cucumbers and slicing them thinly. The thinner the slices, the better they will absorb the marinade.
  2. Slice the Onion: Peel and slice the red onion thinly. Red onions add a beautiful color and a mild, sweet flavor to the salad.
  3. Cut the Tomatoes: Wash the tomatoes and cut them into wedges. You can also use cherry tomatoes cut in half if you prefer.

Making the Marinade

  1. Combine Liquid Ingredients: In a large bowl, combine the white vinegar, water, and granulated sugar. Stir until the sugar is fully dissolved.
  2. Add Seasonings: Add the salt, black pepper, and dried oregano to the mixture. Stir well to ensure all the spices are evenly distributed.
  3. Incorporate Olive Oil: Slowly whisk in the olive oil. The oil will help to balance the acidity of the vinegar and add a smooth texture to the marinade.
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Marinating the Vegetables

  1. Mix Vegetables and Marinade: Add the sliced cucumbers, onions, and tomatoes to the bowl with the marinade. Gently toss to ensure all the vegetables are well-coated.
  2. Marinate: Cover the bowl and refrigerate for at least 2 hours. For best results, let the salad marinate overnight. This allows the flavors to meld together beautifully.

Serving

  1. Final Stir: Before serving, give the salad a final stir to redistribute the marinade.
  2. Garnish: For an extra touch, garnish with fresh herbs like basil or parsley.
  3. Serve Cold: This salad is best served chilled, making it an ideal dish for hot summer days.

Tips for the Perfect Marinated Salad

Choosing the Right Vegetables

  • Cucumbers: Opt for seedless cucumbers or English cucumbers for a more delicate texture and less watery salad.
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