Marinated Cucumbers Onions And Tomatoes Recipe

i grabbed some thinly sliced cucumbers, tomatoes, and red onion, drizzled them with a mix of olive oil, red wine vinegar, and a hint of garlic, then let all the flavors hang out in the fridge for a bit, and honestly, this salad totally became my chill, fresh go-to snack.

I love how simple this marinated salad is. I thrown in thinly sliced cucumbers, red onion and tomato wedges with garlic, extra virgin olive oil and red wine vinegar.

I think the salt, pepper, pinch of sugar and fresh dill add both flavor and good nutritional value.

Ingredients

• Fresh cucumbers: they are loaded with water and fibre, and its crisp cool bite refreshin.
• Red onions: gives tangy flavor and a good dose of antioxidants and taste.
• Ripe tomatoes: juicy and rich in vitamins, they add extra vibrent colour to the salad.
• Extra virgin olive oil: provides healthy monounsaturated fats that add smoothnes and depth to flavor.
• Garlic: punches up flavor and offers a spic kick while staying good for ya.
• Red wine vinegar: tangy and bright, it nicely balances the rich olive oil flavour.
• Fresh dill: adds aromatic freshness and pairs perfect with the marinated vegetables.

Ingredient Quantities

• 2 medium cucumbers, thinly sliced
• 1 medium red onion, sliced thin
• 3 ripe tomatoes, cut into wedges
• 1 garlic clove, minced (if you like a bit of extra flavor)
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt (or more depending on taste)
• 1/4 teaspoon freshly cracked black pepper
• 1 pinch sugar (optional, helps balance the acidity)
• 2 tablespoons chopped fresh dill (or basil if you prefer)

How to Make this

1. First, thinly slice the cucumbers and red onion, and then cut the tomatoes into wedges.

2. Put all the sliced veggies in a large bowl along with the minced garlic if you’re using it for extra flavor.

3. In a small bowl, stir together the extra virgin olive oil, red wine vinegar, salt, cracked black pepper, and the pinch of sugar if you’re using it.

4. Pour the dressing evenly over the veggies and toss them gently so everything is coated well.

5. Sprinkle the chopped fresh dill (or basil if you prefer) over the salad and mix it in carefully.

6. Cover the bowl and let it marinate in the fridge for at least 15 minutes to let the flavors blend together.

7. Give it a quick stir before serving to make sure the dressing is evenly distributed.

8. Enjoy your marinated cucumbers, onions, and tomatoes as a refreshing side dish or a light snack.

Equipment Needed

1. A sharp chef’s knife
2. A sturdy cutting board
3. A large mixing bowl for the veggies
4. A small bowl to mix up the dressing
5. Measuring spoons and cups for the olive oil, vinegar, salt, and pepper
6. A spoon or whisk to stir the dressing
7. A cover like plastic wrap to seal the bowl
8. A refrigerator to chill the salad for at least 15 minutes

FAQ

• Q: How long should I let the veggies marinate?
  
  A: It’s best to let them marinate for at least 30 minutes to an hour so the flavors really meld, but if you can leave it longer the taste gets even better.
• Q: Can I swap out the dill for something else like basil?
  
  A: Yeah, you can totally use basil instead of dill if that’s what you have on hand or if you just prefer its flavor.
• Q: Do I have to use thinly sliced cucumbers?
  
  A: Slicing cucumbers thin really helps the marinade seep in and boost the flavor, but you can slice them a bit thicker if that’s how you like them.
• Q: Can I add other vegetables to this mix?
  
  A: Sure, adding things like bell peppers or even a handful of olives can give it an extra twist without messing up the balance.
• Q: How do I know if the seasoning is right?
  
  A: Just give it a taste after a bit of marination and adjust the salt, vinegar or even a pinch more sugar until it hits just right.

Marinated Cucumbers Onions And Tomatoes Recipe Substitutions and Variations

• If you don’t have extra virgin olive oil, try using avocado oil or grapeseed oil instead
• Instead of red wine vinegar, you could use white wine vinegar or even a squeeze of fresh lemon juice
• If red onions aren’t available, a yellow onion or shallots might work just as good
• Don’t have fresh dill? Fresh parsley or mint can be a nice twist to the dish
• When you’re out of garlic clove, a pinch of garlic powder (about 1/8 teaspoon) can do the trick

Pro Tips

1. Pro Tip: Slicin’ matters – try using a mandoline or a sharp knife to get nice even cucumber and onion slices. This makes sure every bite gets a good mix of flavors, and it just tastes better when everything is the same size, ya know.

2. Pro Tip: Let it chill longer than 15 minutes if you can – like, 30 minutes to an hour. The extra time in the fridge really helps the veggies soak up all the dressing flavors, making the salad way more flavorful.

3. Pro Tip: If you really wanna step it up, toast a few whole cumin seeds in the oil for a minute before mixin’ them into the dressing. It adds an unexpected warm kick that makes your salad taste extra special.

4. Pro Tip: Always taste the dressing before you pour it all over your veggies. Sometimes a little more salt or vinegar can take the mix from okay to awesome, so adjust it as needed while you’re at it.