Looking for a fresh, vibrant side dish that complements any meal? This Marinated Cucumber, Tomato, and Onion Salad is a classic Southern favorite that’s light, tangy, and bursting with flavor. Perfect for a hot summer day, this salad combines crunchy cucumbers, juicy tomatoes, and zesty onions, all soaked in a delightful blend of olive oil, vinegar, and herbs. It’s the kind of dish that only gets better the longer it sits, making it ideal for meal prepping or picnics. The beauty of this salad lies in its simplicity – a few wholesome ingredients come together to create something truly delicious. Whether you’re serving it alongside grilled meats or simply enjoying it on its own, it’s sure to be a hit with everyone. The addition of fresh herbs at the end brings brightness, while the red pepper flakes add just the right amount of heat. Plus, it’s incredibly versatile. You can customize the ingredients to your taste, using different types of tomatoes or adding herbs like basil or chives. It’s a healthy, refreshing dish that’s low in calories and full of nutrients. Ready to give it a try? Let’s get started!
Ingredients (Serves 6):
- 2/3 cup extra-virgin olive oil
- 3 large ripe beefsteak tomatoes, cored and diced into ¾-inch cubes
- 1 medium red onion, halved and thinly sliced into half-moons
- 2 ½ tablespoons red wine vinegar or sherry vinegar
- 1 large English cucumber (seedless), peeled, quartered lengthwise, and diced into ½-inch chunks
- 1 tablespoon dried herbes de Provence or Italian herb blend
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- Pinch of red pepper flakes (optional)
- Fresh herbs like parsley, basil, or chives for garnish (optional)
Instructions:
- Prepare the dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar (or sherry vinegar), dried herbs, kosher salt, black pepper, and a pinch of red pepper flakes if you like a little heat.
- Add the vegetables: Add the cubed tomatoes, diced cucumber, and sliced red onion to the bowl. Toss everything well to ensure the vegetables are evenly coated in the dressing.
- Marinate: Let the salad sit at room temperature for about an hour, tossing it again midway to ensure the vegetables soak up the flavors. Taste and adjust the seasoning with more salt and pepper, if needed. For deeper flavor, cover the salad and refrigerate it for 12 to 24 hours, stirring occasionally.
- Season and serve: About 30 to 60 minutes before serving, take the salad out of the fridge and let it come to room temperature. Just before serving, sprinkle the salad with fresh minced herbs like parsley, basil, or chives for a pop of color and extra flavor.
Nutritional & Dietary Information:
This salad is a low-calorie, nutrient-rich dish, packed with antioxidants and vitamins from the tomatoes, cucumbers, and onions. The olive oil provides healthy fats, while the red wine vinegar adds a tangy brightness without unnecessary calories. The dish is naturally gluten-free and vegan, making it suitable for a wide range of dietary needs. For those looking to reduce sodium, you can adjust the amount of salt used or opt for a low-sodium salt substitute. Additionally, this salad is rich in fiber and provides hydration due to its high vegetable content, making it a perfect light side dish for any meal.
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If you tried this fresh, zesty salad, I’d love to hear from you! Please leave a comment on the social media platform where you found this recipe, and feel free to share your thoughts or any creative twists you added. Your feedback encourages others to try this delicious dish!
