The flavors of the dressing in this cucumber, tomato, and onion salad pull the natural juices out of the vegetables, which then get re-absorbed into them for a punchy, juicy salad that is at once refreshing and comforting.
The cucumbers and onions take on an almost pickled texture, while the tomatoes get slightly slumpy—a great way to either celebrate the ripest of heirloom garden tomatoes, or to salvage some less-than-perfect grocery store varieties. And since you make it a day ahead, it’s the ideal pre-prepped dish for your next backyard gathering or potluck offering.
But one of my favorite things about it is that it is endlessly adaptable for whatever style of salad tickles your fancy. This versatile salad can be eaten as-is, piled on top of lettuce or greens, or forked through cooked pasta or rice. Add crushed crunchy pita chips for a riff on Fattoush or toasted torn pieces of sourdough for a version of a panzanella.
The secret pro-tip? Any leftovers can be whizzed up in your blender for an instant gazpacho! Give this simple salad a shot and get ready to be inspired.
:max_bytes(150000):strip_icc():format(webp)/Marinated-Tomato-Cucumber-Onion-Salad-01-e75c61770c2246c4983d64acfce3e1a3.jpg)
Ingredients :
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, sliced and separated into rings
- 3 medium tomatoes, cut into wedges
- 1/2 cup vinegar
- 1/4 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1/4 cup oil
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving
