# **Marinated Cucumbers, Onions & Tomatoes: A Refreshing Summer Classic**
## **Introduction**
Marinated Cucumbers, Onions & Tomatoes is a vibrant, tangy, and refreshing salad that celebrates the simplicity of fresh summer produce. Perfect for picnics, BBQs, or as a light side dish, this salad combines crisp cucumbers, juicy tomatoes, and sharp onions in a sweet-and-sour vinaigrette. Its make-ahead convenience and bold flavors make it a crowd-pleaser .
## **Origin and Cultural Significance**
While the exact origin is unclear, marinated vegetable salads have roots in European and American home cooking, particularly in Southern U.S. cuisine, where vinegar-based dishes are staples. The technique of pickling or marinating vegetables dates back centuries, with early methods seen in ancient Mesopotamia and Asia . This salad reflects a simpler, home-style approach to preserving seasonal produce with minimal effort .
## **Description**
This salad features thinly sliced cucumbers, wedged tomatoes, and onion rings soaked in a tangy-sweet marinade of vinegar, sugar, and oil. The flavors meld as it chills, creating a crisp yet tender texture with a bright, acidic punch. It’s a versatile dish that pairs well with grilled meats, sandwiches, or as a standalone light meal .
## **Ingredients & Quantity** *(Serves 6–8)*
– **3 medium cucumbers**, peeled and sliced ¼-inch thick
– **3 medium tomatoes**, cut into wedges
– **1 medium onion**, thinly sliced (red, white, or sweet)
– **½ cup vinegar** (white distilled, apple cider, or a mix)
– **¼ cup sugar** (adjust to taste)
– **¼ cup vegetable oil or olive oil**
– **1 teaspoon salt**
– **1 teaspoon black pepper**
– **1 cup water** (optional, for a lighter marinade)
## **Optional Additions**
– **Fresh herbs**: Dill, parsley, mint, or basil .
– **Cheese**: Crumbled feta or fresh mozzarella .
– **Heat**: Red pepper flakes or jalapeños .
– **Garlic**: Minced for extra depth .
– **Bacon bits** or **avocado** for richness .
## **Tips for Success**
1. **Salt the cucumbers first** to draw out excess water and prevent a soggy salad .
2. **Use ripe but firm tomatoes** (cherry tomatoes hold up better) .
3. **Marinate for at least 2 hours**, ideally overnight, for maximum flavor .
4. **Adjust sweetness/tang** with honey or different vinegars (e.g., balsamic) .
5. **Serve with a slotted spoon** to drain excess liquid .
## **Instructions**
1. **Prep vegetables**: Slice cucumbers, tomatoes, and onions .
2. **Make marinade**: Whisk vinegar, sugar, oil, salt, and pepper until dissolved .
3. **Combine**: Toss vegetables with marinade in a large bowl .
4. **Chill**: Cover and refrigerate for 2+ hours (overnight for best results) .
5. **Serve**: Garnish with fresh herbs if desired .
## **Nutritional Information** *(Per serving)*
– **Calories**: ~120–160 kcal
– **Fat**: 7–10g
– **Carbs**: 14–18g
– **Protein**: 2g
– **Vitamin C**: 15–20% DV
– **Low in cholesterol**, rich in potassium and antioxidants.
## **Conclusion**
This salad is a testament to how humble ingredients can transform into a dish bursting with flavor. Its balance of tangy, sweet, and crisp textures makes it a timeless favorite.
## **Recommendation**
– **Pair with**: Grilled chicken, fish, or pulled pork .
– **Leftovers**: Store in the fridge for 3–4 days (tomatoes soften over time) .
## **Embracing Healthful Indulgence**
For a lighter version, reduce sugar (use stevia or omit), swap oil for avocado oil, or add extra veggies like bell peppers. The natural hydration from cucumbers and lycopene in tomatoes make this a nutritious yet indulgent choice .
**Pro tip**: Double the batch—the flavors improve by day two!