This recipe for Marinated Tomato Cucumber Salad takes advantage of those abundant summer vegetables and combines them with the most deliciously easy marinade!
In a large bowl, add sliced cucumbers, tomato wedges and sliced sweet onion. Set the bowl aside while making the marinade.
In a large mason jar with a lid, add vinegar, water, olive oil, sugar, salt and pepper and shake well. Alternatively, you can whisk all the marinade ingredients together in a bowl.
Pour marinade over cucumber/tomato mixture in large bowl add sliced basil and stir well.
Cover bowl with plastic wrap and put it into the refrigerator to chill for about 2 hours.
Optional: To serve, stir mixture really well then drain most of the marinade out (leaving just about 1/3 cup in the bottom of the bowl.)
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
This salad is best if eaten within the first two or three days. It will keep in a covered container, in the fridge, for up to 5 days. Do not freeze.
Vegetables can be cut up smaller based on your preference.
Fresh oregano and fresh parsley are some other delicious herb options.