Simple Marinated Cucumber and Tomato Salad
This salad features thinly sliced cucumbers, onions, and ripe tomatoes lightly marinated in a vinegar-based dressing, resulting in a fresh, crunchy dish with a tangy flavor. The ingredients are mixed and allowed to absorb the flavors, creating a vibrant and juicy final presentation.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Small bowl for dressing
Ingredients
- 2 cups cucumbers thinly sliced
- 1 medium red onion thinly sliced
- 2 cups ripe tomatoes chopped or sliced
- 3 tablespoons vinegar white or apple cider vinegar
- 1 teaspoon salt adjust to taste
- 2 tablespoons olive oil
- 1 teaspoon sugar optional, balances acidity
Instructions
- Prepare the vegetables by slicing the cucumbers into thin rounds or half-moons using a chef's knife on a clean cutting board. Thinly slice the red onion and chop or slice the tomatoes, arranging each in separate bowls for easy assembly.2 cups cucumbers
- In a small bowl, whisk together vinegar, salt, sugar, and olive oil until the salt and sugar dissolve completely. Observe the mixture turn slightly cloudy and smell the fragrant aroma of vinegar and seasonings.2 cups cucumbers
- Place the sliced cucumbers, onions, and tomatoes in a large mixing bowl. Pour the dressing over the vegetables, ensuring an even coating. Gently toss the mixture with a spatula or salad tongs until the ingredients are well coated and begin to release juices.2 cups cucumbers
- Let the salad marinate at room temperature for 5–10 minutes, allowing the flavors to meld and the cucumbers and tomatoes to soak up the tangy dressing. You should see the vegetables glisten and some juices collect at the bottom of the bowl.2 cups cucumbers
- Transfer the marinated salad to serving bowls or plates. Garnish with fresh herbs if desired and serve immediately, showcasing the vibrant colors and juicy textures of the vegetables coated in the tangy marinade.2 cups cucumbers
