Of course! That classic marinated cucumber, onion, and tomato salad is a staple for a reason. It’s incredibly refreshing, easy to make, and the perfect side dish for summer barbecues, grilled meats, or just a light lunch.
Here is a comprehensive guide, including a classic recipe, tips for success, and serving suggestions.
The Classic Recipe
This is a wonderfully balanced recipe that highlights the fresh flavors of the vegetables.
Prep Time: 15 minutes + 1-2 hours to marinate Servings: 6-8
Ingredients
· 1 large English cucumber (or 2-3 regular cucumbers), thinly sliced
· 1 large tomato, cut into wedges or chunks
· 1 medium sweet onion (Vidalia or Walla Walla), thinly sliced
· 1/2 cup apple cider vinegar (or white vinegar)
· 1/4 cup water
· 2 tablespoons extra virgin olive oil
· 1/4 cup granulated sugar (adjust to taste)
· 1 teaspoon salt, plus more to taste
· 1/2 teaspoon freshly ground black pepper
· 1-2 tablespoons fresh dill, chopped (optional, but highly recommended)
· 1 teaspoon dried oregano (optional)
Instructions
1. Prepare the Vegetables: Wash and thinly slice the cucumber. If using regular cucumbers with thick skins and seeds, you may want to peel them and scoop out the seeds with a spoon. Slice the onion and cut the tomato into bite-sized pieces.
2. Combine in Bowl: Place the cucumber, onion, and tomato in a large bowl. Add the fresh dill if using.
3. Make the Marinade: In a separate bowl or a jar with a lid, whisk together the apple cider vinegar, water, olive oil, sugar, salt, and pepper until the sugar and salt are fully dissolved.
4. Marinate: Pour the marinade over the vegetables and toss gently to ensure everything is coated. Be gentle to avoid crushing the tomatoes.
5. Chill: Cover the bowl and refrigerate for at least 1-2 hours, tossing occasionally. For the best flavor, let it marinate for 3-4 hours. The vegetables will release their juices, combining with the marinade to create a delicious broth.
6. Serve: Taste and adjust seasoning if needed (more salt, pepper, or sugar). Serve cold, using a slotted spoon if you prefer less liquid.
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Tips for the Best Results
· Choosing Cucumbers: English (hothouse) cucumbers are ideal because they have thinner skin and fewer seeds. If using regular cucumbers, peeling and de-seeding them prevents the salad from becoming watery.
· The Onion: Soaking the sliced onions in a bowl of ice water for 10-15 minutes before adding them to the salad will take away some of their sharp bite and make them crisper.
· Sugar Balance: The sugar balances the acidity of the vinegar. Start with the recommended amount and adjust to your liking. You can use honey or a sugar substitute as an alternative.
· Don’t Over-Marinate Tomatoes: If you plan to make this salad more than 6 hours in advance, consider adding the tomatoes only for the last 1-2 hours of marinating. They can become very soft if they sit in the vinegar for too long.
· Get Creative with Herbs: While dill is classic, feel free to experiment with other fresh herbs like parsley, basil, or chives.
· Add a Kick: For a spicy version, add a pinch of red pepper flakes or a few slices of fresh jalapeño to the marinade.
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Serving Suggestions
This versatile salad pairs well with almost anything, especially:
· Grilled Meats: burgers, hot dogs, barbecue chicken, steak, kebabs.
· Hearty Dishes: meatloaf, pulled pork, fried chicken.
· Potlucks and Picnics: It’s a crowd-pleaser and travels well (keep it chilled).
· As a Topping: It’s fantastic served over a piece of crusty bread to soak up the juices, or even as a relish on top of a grilled chicken breast or fish.
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Variations to Try
· Italian Version: Use red wine vinegar, add chopped fresh basil and oregano, and omit the dill.
· Greek Version: Add crumbled feta cheese and Kalamata olives just before serving. Use red wine vinegar and plenty of oregano.
· Asian-Inspired Version: Use rice vinegar, a splash of soy sauce instead of salt, and sesame oil instead of olive oil. Garnish with sesame seeds.
Enjoy your delicious, refreshing marinated salad