Marinated Cucumbers, Onions, and Tomatoes provide a refreshing escape from traditional salads, perfect for hot summer days or when you need a zesty side dish for any meal. I first stumbled upon this recipe at a backyard barbecue; the vibrant colors caught my eye, and once I tasted the tangy blend of vinegar and slightly sweet sugar against the crispness of the vegetables, I was hooked. It’s an uncomplicated assembly of fresh ingredients, but the resultant burst of flavor is what makes it extraordinary.
What makes this dish standout
There are plenty of reasons why you’ll want to whip up this dish in your own kitchen. Firstly, it’s incredibly quick and budget-friendly. With minimal prep time and accessible ingredients, this dish allows you to impress guests without breaking the bank or spending all your time in the kitchen. It’s perfect for a weeknight dinner or family brunch, adding a zesty and vibrant touch alongside just about any main course.
"These marinated vegetables are a game-changer! I made them for a picnic, and they were gone in minutes. The taste is so refreshing, and the recipe couldn’t be simpler!" – A happy home cook.
Preparing Marinated Cucumbers, Onions, and Tomatoes
Making this refreshing salad couldn’t be easier. You’ll start by slicing your vegetables and mixing up a simple marinade. Just a few steps and a bit of chilling time transform fresh produce into a delightful dish that can steal the show at any table. Here’s the straightforward process in a nutshell: slice, mix, marinate, and serve!
Key ingredients
To make these vibrant marinated veggies, you’ll need the following items:
- 2 cucumbers, thinly sliced
- 2 tomatoes, sliced or wedged
- 1 small onion, thinly sliced
- 1/2 cup vinegar (white or apple cider)
- 1/4 cup water
- 2–3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: pinch of red pepper flakes for a hint of heat
Feel free to swap the sugar for honey for a more natural approach, and if you’d prefer a stronger onion flavor, choose a red onion instead of white.
