There’s an idea that we stick in our collective brain about cucumber, tomato and onion salad: it combines refreshing and crunchy cucumbers with sweet and juicy tomatoes and fresh and piquant onions. And that’s fine. That’s how I grew up on it. But what if you were to consider marinated cucumbers instead of plain sliced ones? What if you were to consider them with scallions or chives or mint? What if you let your tomatoes run wild (like they do in Greece), letting their flavor bloom on the vine (and infuse some olive oil) till they’re deep red, jammy, and luscious? What if you considered thin-slicing the onion (instead of chopping).
Marinated Cucumbers, Onions, and Tomatoes Salad
- 3 cucumbers halved, seeded and sliced into 1/4 inch pieces
- 1 large red onion halved and thinly sliced
- 3 large ripe tomatoes quartered
- 1/2 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup sugar
- 1 cup water
- kosher salt and black pepper to taste
- 1/2 cup chopped parsley
- Cut the cucumbers, tomatoes and onions and add to a large bowl.
- In a separate bowl, add the sugar, wine vinegar, and water, the drizzle in the olive oil, while whisking.
- Add the parsley to the dressing, then season with salt and pepper and whisk again.
- Taste dressing for seasoning and adjust if necessary.
- Pour the dressing over the vegetables and gently combine well.
- Cover and refrigerate for at least 2 hours before serving, as well as gently tossing every 1/2 hour.