Go Back
When I make marinated cucumbers, onions, and tomatoes, I focus on fresh and vibrant ingredients. Each element plays a key role in creating a delightful dish. Here’s what you need: - 2 large cucumbers, thinly sliced - 2 medium ripe tomatoes, diced - 1 large red onion, thinly sliced - 1/4 cup apple cider vinegar - 2 tablespoons extra-virgin olive oil - 1 tablespoon honey (or agave syrup for a vegan option) - 1 teaspoon granulated garlic - 1 teaspoon dried oregano - Sea salt - Freshly cracked black pepper - Fresh parsley for garnish These ingredients are not just tasty; they are also simple to find. The fresh produce gives the dish its crunch and sweetness. The flavor enhancers bring a zesty kick that makes the salad special. Each seasoning item adds depth, making every bite a joy. For the full recipe, check out the details above. First, grab your fresh produce. You will need two large cucumbers. Slice them thinly. This helps them soak up the marinade. Next, take one large red onion. Slice it thin, just like the cucumbers. Then, take two medium ripe tomatoes. Dice them into small pieces. Keep the sizes even for a great bite. Now, let’s make the dressing. In a small bowl, add 1/4 cup of apple cider vinegar. Then, pour in 2 tablespoons of extra-virgin olive oil. Next, add 1 tablespoon of honey or agave syrup. This gives it a sweet touch. Add 1 teaspoon of granulated garlic and 1 teaspoon of dried oregano. Finally, sprinkle in some sea salt and freshly cracked black pepper. Whisk all these together until they blend well. This makes a nice, smooth dressing. In a large bowl, toss the sliced cucumbers, tomatoes, and onions. Drizzle the dressing over the veggies. With a pair of salad tongs, gently toss everything together. Make sure every piece gets coated in the dressing. Cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes. This chilling time lets the flavors blend beautifully. When you're ready to serve, give it another gentle toss. Add some freshly chopped parsley on top for color. For the complete recipe, check the Full Recipe section. To adjust the acidity, you can add more apple cider vinegar. If you want it sweeter, just add a bit more honey. For spice, try adding red pepper flakes or diced jalapeños. A hint of fresh ginger can also add a nice kick. These small changes can make your dish unique and tasty. Even slicing is key for this salad. When you slice your cucumbers and onions evenly, every bite tastes the same. This makes a big difference. Chilling your salad for at least 30 minutes allows the flavors to blend well. It also makes the veggies crisp and refreshing. A large, shallow dish is perfect for serving this salad. It shows off the bright colors of the veggies. You can also use individual bowls for a nice touch. For garnishing, sprinkle fresh parsley on top. This adds color and makes the dish look fancy. {{image_4}} If you want to switch things up, try different veggies. For example, zucchini can replace cucumbers. You can also use cherry tomatoes instead of ripe tomatoes. They add a sweet burst of flavor. Bell peppers add crunch and color. Avocado brings creaminess, making the dish richer. You can make this dish vegan-friendly by swapping honey for agave syrup. This keeps the sweet taste while keeping it plant-based. If you're watching your sodium, use low-sodium soy sauce instead of salt. This will help keep the flavor without too much salt. Change the flavor profile with herbs from Italy. Add basil and thyme for a fresh twist. For a Mediterranean touch, use fresh dill and lemon juice. These changes will brighten the dish and add new layers of flavor. Don’t hesitate to experiment; that’s where the fun begins! To keep your marinated cucumbers, onions, and tomatoes fresh, use an airtight container. This helps keep air out and flavors in. I recommend glass containers. They don't stain and keep the food crisp. Always place the marinated veggies in the fridge right after preparing them. This cool temperature slows down spoilage. When stored properly in the fridge, your dish lasts about 3 to 5 days. Check for signs before eating. If the vegetables look mushy or smell sour, it's time to toss them. Fresh veggies should stay bright and crisp, so keep an eye on them. You can prepare these marinated veggies a day ahead. Just store them as mentioned above. The flavors get better as they sit. You can also reuse marinated veggies in salads, sandwiches, or wraps. They add a nice crunch and flavor boost to many dishes. For a quick meal, toss them into a grain bowl or serve them as a side. Marinate cucumbers, onions, and tomatoes for at least 30 minutes. This chilling time is key. It allows the flavors to blend and develop. If you can, let them sit longer. An hour or more will enhance the taste even more. The cold also makes the dish refreshing. Yes, you can use other kinds of vinegar. Each type adds its own flavor twist. For a milder taste, try rice vinegar. For a tangy kick, use balsamic vinegar. Experiment with white wine vinegar for a more subtle note. Adjust the amount to suit your taste. These marinated veggies pair well with many dishes. Serve them with grilled chicken, fish, or tofu for protein. They also make a great side with sandwiches or burgers. You can add them to a salad for more crunch. Enjoy them any way you like! In this blog post, we explored how to create a tasty marinated veggie dish. We covered fresh produce, flavor enhancers, and seasoning items. You learned how to prepare the vegetables, make the marinade, and combine everything for the best taste. Be sure to try the tips for flavor and texture. Remember, you can swap ingredients or adjust for dietary needs. With proper storage, your dish will stay fresh. Enjoy mastering this simple recipe that adds great flavor to any meal!

- Marinated Cucumbers, Onions, and Tomatoes

Discover the perfect crisp and zesty cucumber tomato medley that’s ideal for your next gathering or a refreshing side dish. This vibrant salad combines fresh cucumbers, juicy tomatoes, and tangy red onions, dressed in a delicious vinaigrette. In just 10 minutes of prep, you can create a dish bursting with flavor and color. Click through to explore the full recipe and enjoy a delightful twist on your favorite vegetables!
Print Recipe Pin Recipe

Ingredients
  

2 large cucumbers, thinly sliced

2 medium ripe tomatoes, diced

1 large red onion, thinly sliced

1/4 cup apple cider vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon honey (or agave syrup for a vegan option)

1 teaspoon granulated garlic

1 teaspoon dried oregano

Sea salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped for garnish

Instructions
 

In a spacious mixing bowl, combine the thinly sliced cucumbers, diced tomatoes, and thinly sliced red onion. Aim for even sizes to ensure a balanced bite.

    In a smaller bowl, whisk together the apple cider vinegar, extra-virgin olive oil, honey, granulated garlic, dried oregano, and a generous pinch of sea salt and freshly cracked black pepper. Mix until all ingredients are well emulsified and blended.

      Drizzle the vinaigrette over the vegetable mixture in the large bowl. Using a pair of salad utensils, gently toss the vegetables to coat them evenly with the dressing, ensuring every piece is flavored delightfully.

        Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes; this chilling time is essential for allowing the flavors to meld beautifully together.

          Just before serving, give the salad another gentle toss to redistribute the dressing. Garnish with a generous handful of freshly chopped parsley for an added pop of color and fresh flavor.

            - Presentation Tips: Serve this refreshing medley in a large, shallow dish to highlight the vibrant colors, or portion into individual bowls. A sprig of parsley on top of each serving can elevate the presentation further.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4