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Marinated Cucumber, Onion, and Tomato Salad

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A quick and refreshing summer salad featuring crisp cucumbers, sweet tomatoes, and tangy onions, all marinated for enhanced flavor.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 3 medium cucumbers, peeled and sliced 1/4 inch thick Use fresh, ripe cucumbers for the best texture and flavor.
  • 1 medium onion, sliced and separated into rings Red onion is milder; yellow or white are sharper.
  • 3 medium tomatoes, cut into wedges Firm, ripe tomatoes hold up better; cherry tomatoes halved are a fine substitute.
Marinade
  • 1/2 cup vinegar Apple cider vinegar or red wine vinegar both work.
  • 1/4 cup sugar Reduce or replace with honey or maple syrup to taste.
  • 1 cup water Use 3/4 cup water and 1/4 cup olive oil for a looser dressing.

Method
 

Preparation
  1. Peel the cucumbers and slice them into 1/4-inch rounds. Transfer to a large bowl.
  2. Slice the onion into thin rings and separate. Add to the cucumbers.
  3. Cut tomatoes into wedges and add them gently so they don’t get mushy.
  4. In a small saucepan (or microwave-safe bowl), combine vinegar, sugar, and water. Warm just enough to dissolve the sugar — about 1–2 minutes. Stir until smooth. You can skip warming, but dissolving the sugar is easier when warm.
  5. Pour the marinade evenly over the vegetables. Toss gently to coat.
Marinating
  1. Cover and refrigerate for at least 30 minutes. For best flavor, chill 1–2 hours. Taste and adjust sugar or vinegar if needed before serving.

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 19gProtein: 1gSodium: 10mgFiber: 2gSugar: 10g

Notes

Store in an airtight container for up to 3–4 days. The vegetables will soften over time. Serve cold or at room temperature.
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