Description
A fresh and tangy marinated salad featuring crisp cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a zesty apple cider vinegar dressing with herbs. Perfect as a light side dish for summer meals or anytime you crave a refreshing, no-cook salad packed with vibrant flavors.
Ingredients
Scale
Vegetables
- 2 cups cucumber, sliced
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
Marinade
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp granulated sugar or honey
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
Garnish (Optional)
- 2 tbsp fresh parsley or dill, chopped
Instructions
- Prepare the Vegetables: In a large bowl, combine the sliced cucumber, halved cherry or grape tomatoes, and thinly sliced red onion, ensuring an even mix of all vegetables.
- Make the Marinade: In a small bowl or jar, whisk together apple cider vinegar, olive oil, granulated sugar (or honey), salt, black pepper, and dried oregano until the mixture is well blended and slightly emulsified.
- Toss the Salad: Pour the prepared marinade over the mixed vegetables. Toss gently but thoroughly to coat all the produce evenly with the marinade for maximum flavor infusion.
- Marinate: Cover the bowl with plastic wrap or transfer the salad into a sealed container and refrigerate for at least 30 minutes, up to 2 hours. Stir the salad once or twice during this time to distribute flavors.
- Garnish and Serve: Just prior to serving, sprinkle chopped fresh parsley or dill over the salad to add a fresh herbal note and a pop of color.
Notes
- This salad tastes even better the next day as the flavors continue to meld.
- For the best texture, use English cucumbers or peel regular cucumbers before slicing.
- Adjust the amount of sugar or honey depending on the sweetness of your tomatoes for desired balance.
