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Marinated Cucumber Salad

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  • 1 teaspoon dried oregano or Italian seasoning

  • 2 cloves garlic, finely minced (optional for extra flavor)

  • 2 tablespoons fresh dill or parsley, finely chopped (optional for garnish)

    • Instructions

    Step 1: Prepare the Vegetables

    1. Cucumbers:
      Wash and peel the cucumbers if the skin is thick or waxy. For thinner-skinned varieties like English or Persian cucumbers, peeling isn’t necessary. Slice the cucumbers into 1/4-inch rounds or thin half-moons, depending on your preference.

       

       

    2. Tomatoes:
      Core the tomatoes and slice into wedges or thick slices. For cherry or grape tomatoes, halve them.

    3. Onions:
      Peel the red onion and slice thinly into rings or half-moons. If you prefer a milder onion flavor, soak the sliced onion in cold water for 10 minutes, then drain before adding to the salad.

    Step 2: Make the Marinade

    In a small mixing bowl or measuring cup, whisk together the vinegar, olive oil, sugar, salt, pepper, red pepper flakes (if using), and oregano. If you’re using minced garlic, add it in at this stage.

    Taste the marinade and adjust as needed—add more sugar for sweetness, vinegar for tanginess, or salt to deepen the flavor.

    Step 3: Combine and Toss

    In a large salad bowl, combine the cucumbers, tomatoes, and onions. Pour the marinade over the vegetables and toss gently to coat everything evenly.

    Step 4: Marinate

    Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld. For deeper flavor, marinate for 4 hours or overnight. Stir once or twice during marination if possible.

    Step 5: Serve

    Remove the salad from the refrigerator 10–15 minutes before serving to take off the chill. Toss once more, taste, and adjust seasoning if needed.

    Garnish with fresh dill or parsley for added color and flavor, and serve chilled or at room temperature.

    Serving Suggestions

    This salad is extremely versatile and goes well with a variety of dishes:

    • As a light side dish for grilled meats, fish, or tofu.

    • Tucked inside pita bread or wraps with hummus or falafel.

    • Alongside rice or grain bowls for extra freshness.

    • As a topping for burgers, sandwiches, or tacos.

    • Or just enjoy it straight from the fridge as a healthy snack!

       

       

    Tips for Success

    • Fresh produce is key: The better the quality of your cucumbers, tomatoes, and onions, the better your salad will taste.

    • Tomato tip: Use firm but ripe tomatoes to avoid them becoming mushy during marination.

    • Onion variation: Red onions work best for color and flavor, but sweet onions or shallots are great alternatives.

       

       

    • Customize your herbs: Fresh dill, basil, mint, or parsley can elevate this salad beautifully.

    • Add-ins: Crumbled feta cheese, kalamata olives, or chickpeas can make it heartier if desired.

    Storage

    Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to soften the longer they marinate, but the flavors will also intensify.

    Avoid freezing this salad, as the water content in the vegetables will cause them to become mushy upon thawing.

    Nutritional Information

    (Per Serving – based on 6 servings)

    • Calories: 70 kcal

    • Total Fat: 4 g

    • Saturated Fat: 0.5 g

    • Cholesterol: 0 mg

    • Sodium: 210 mg

    • Carbohydrates: 8 g

    • Fiber: 2 g

    • Sugars: 4 g

    • Protein: 1 g

    • Vitamin C: 15% DV

    • Vitamin A: 10% DV

    • Calcium: 2% DV

    • Iron: 3% DV

    Note: Nutritional values are estimates and can vary based on specific ingredients used.

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