This recipe for Marinated Tomato Cucumber Salad takes advantage of those abundant summer vegetables and combines them with the most deliciously easy marinade!
3largecucumbers, peeled and cut into about ¼-inch thick slices
4largeripe tomatoes, cut into wedges
1smallsweet onion, sliced into thin strips
½cupwhite vinegar
⅓cupwater
½cupextra virgin olive oil
3Tablespoonsgranulated sugar
1Tablespoonkosher salt
2teaspoonsfreshly ground black pepper
3fresh basil leaves, sliced into strips
Instructions
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 ⅓ cup in the bottom of the bowl.)
Notes
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.