Vintage Marinated Vegetable Salad
This marinated vegetable salad combines crunchy cucumbers and juicy tomatoes with a tangy vinegar-based marinade. The vegetables are sliced and tossed in a mixture of herbs and vinegar, then refrigerated to develop a refreshing, flavorful, and crisp final texture with a vibrant appearance.
Equipment
- Vegetable Knife
- Cutting board
- Mixing bowl
- Spoon or salad tongs
- Measuring cups or spoons
Ingredients
- 2 cucumbers preferably pickling or English cucumbers for crunch
- 3 medium ripe tomatoes chopped into wedges
- 1/2 cup white vinegar for tangy marinade
- 1 tablespoon sugar balances the acidity
- 2 tablespoons olive oil adds richness
- 1 teaspoon dried oregano or basil
- 1 clove garlic minced
- to taste salt and pepper
Instructions
- Start by washing the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds or half-moons for a satisfying crunch. Chop the tomatoes into wedges for juicy bursts of flavor.
- Combine the sliced vegetables in a large mixing bowl, ensuring they are evenly distributed for a colorful presentation.
- In a small bowl, whisk together the white vinegar, sugar, minced garlic, dried oregano, olive oil, and a pinch of salt and pepper until the sugar dissolves completely. This creates a vibrant, fragrant marinade.
- Pour the tangy marinade over the sliced vegetables in the mixing bowl. Toss gently with a spoon or salad tongs to coat all the pieces evenly.
- Cover the bowl with plastic wrap or a clean kitchen towel. Refrigerate for at least 10-15 minutes to allow the flavors to meld and the vegetables to absorb the marinade.
- Give the salad a final toss after refrigeration. Check seasoning and adjust salt or pepper if desired. The vegetables should be crisp, tangy, and glistening with marinade.
- Serve the medley chilled, garnished with extra herbs if you like. Enjoy the refreshing, nostalgic flavors with every crunchy bite.
Notes
For extra flavor, add thinly sliced red onion or a dash of hot sauce to the marinade.