Marinated Cucumber, Tomato and Onion Salad

Vegetables

• 2 large cucumbers, thinly sliced
• 3 medium ripe tomatoes, cut into wedges or chunks
• 1 small red onion, thinly sliced

Marinade

• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley or dill

The sugar is primarily there to balance the vinegar, so you can reduce it if you prefer a sharper salad.

How to Make It

1. Prepare the Vegetables

Slice the cucumbers into rounds about 1/8 to 1/4 inch thick.

Cut the tomatoes into fairly substantial wedges or chunks so they don’t fall apart while marinating.

Slice the red onion as thinly as possible. Thin slices absorb the dressing quickly and become noticeably milder as they sit.

2. Make the Marinade

Whisk together the apple cider vinegar, olive oil, sugar, salt, black pepper and oregano until the sugar and salt are mostly dissolved.

Taste it.

Vinegars vary in acidity, so this is the best time to adjust the sweetness, salt or vinegar balance.

3. Combine

Place the cucumbers, tomatoes and onions in a large bowl.

Pour over the marinade, add the fresh herbs and gently toss everything together.

Avoid aggressively mixing the salad, particularly if your tomatoes are very ripe.

4. Let It Marinate

Cover and refrigerate for at least 1 hour.

For better-developed flavor, give it 2 to 4 hours.

Gently toss once or twice during that time so the vegetables marinate evenly.

Before serving, toss again and taste for seasoning.

Serve cold.

Choosing the Vegetables

English cucumbers work particularly well because their skin is thin and they contain relatively few seeds.

Persian cucumbers are another excellent choice, although you’ll need several because they’re smaller.

Regular garden cucumbers work too. If they have thick or waxy skin, peel them first. Very large, seedy cucumbers can be halved lengthwise and seeded before slicing.

For the tomatoes, choose fruit that’s ripe but still firm. Roma tomatoes hold their shape particularly well, while halved cherry or grape tomatoes are also good options.

Useful Variations

Fresh dill is particularly good with cucumber, but parsley, basil or chives can also work.

You can add bell peppers, radishes, chickpeas or olives for a more substantial salad.

Crumbled feta is another excellent addition, especially with olives. Add the feta shortly before serving so it doesn’t break down too much in the acidic dressing.

Apple cider vinegar can also be replaced with red wine, white wine or rice vinegar. Distilled white vinegar works, but produces a noticeably sharper dressing.

If raw onion is too strong for you, soak the sliced onion in cold water for about 10 minutes, drain thoroughly and then add it to the salad.

Make It Ahead

This is actually better prepared in advance.

For the best combination of flavor and crunch, make it approximately 2 to 6 hours before serving.

You can prepare it the night before, but the cucumbers and tomatoes will soften as they continue releasing water.

If maximum crunch matters, prepare the vegetables and dressing separately, then combine them a few hours before the meal.

Storage

Store leftovers covered in the refrigerator and eat within about 2 to 3 days.

Don’t worry if considerably more liquid appears in the bowl overnight. Salt and vinegar naturally draw water from cucumbers and tomatoes, and those juices become part of the marinade.

Simply toss everything again before serving.

Freezing isn’t recommended because both cucumbers and tomatoes lose their crisp texture after thawing.

This salad is at its best well chilled, after enough time for the vinegar to mellow the onions and season the vegetables.

Three basic vegetables, one quick marinade and a few hours in the refrigerator—that’s really all it needs.