Of course! This Marinated Cucumber, Onion, and Tomato salad is a quintessential summer side dish. It’s cool, crisp, refreshing, and the perfect accompaniment to any grilled meat, picnic spread, or potluck. It’s often called “Southern Marinated Salad” or “Poor Man’s Salad,” and it’s absolutely delicious.
The key is a simple, tangy-sweet vinaigrette that lightly pickles the vegetables.
MARINATED CUCUMBERS, ONIONS, AND TOMATOES
This recipe is incredibly easy to throw together, but the magic happens as it chills. The longer it marinates, the better it gets.
Yields: 6-8 servings
Prep time: 20 minutes (plus at least 2 hours chilling time)
Ingredients
For the Vegetables:
· 1 large English cucumber (or 2-3 regular cucumbers), thinly sliced
· 1 medium sweet onion (Vidalia or Walla Walla are best), thinly sliced
· 3-4 medium ripe tomatoes, cut into wedges or chunks
· 1 teaspoon salt (for drawing out water)
For the Marinade/Dressing:
· ½ cup apple cider vinegar (or white vinegar)
· ¼ cup granulated sugar (or more, to taste)
· ¼ cup water
· 2 tablespoons vegetable oil or extra-virgin olive oil
· 1 teaspoon dried dill (or 1 tablespoon fresh chopped dill)
· ½ teaspoon freshly ground black pepper
· ¼ teaspoon garlic powder (optional)
Instructions
Step 1: Prepare the Vegetables
- If using regular cucumbers, you may want to peel them and scoop out the seeds with a spoon. English cucumbers can be used with the skin on.
- Slice the cucumbers and place them in a colander over a bowl or in the sink. Sprinkle with the 1 teaspoon of salt and toss. Let them sit for 20-30 minutes. This step is crucial! It draws out excess water, preventing the salad from becoming watery and diluting the marinade.
- After 30 minutes, rinse the cucumbers quickly to remove excess salt and pat them very dry with a clean kitchen towel or paper towels.
- Meanwhile, thinly slice the onion and cut the tomatoes into wedges.
Step 2: Make the Marinade
- In a medium bowl or a large liquid measuring cup, whisk together the vinegar, sugar, water, oil, dill, black pepper, and garlic powder (if using) until the sugar is fully dissolved.
Step 3: Combine and Marinate
- In a large, non-reactive bowl (glass or ceramic is best), combine the dried cucumbers, sliced onions, and tomato wedges.
- Pour the marinade over the vegetables and toss gently to coat everything evenly.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, but preferably 4-8 hours (or overnight). Toss the salad gently every so often if you can.
Step 4: Serve
- Serve the salad cold, using a slotted spoon if there’s a lot of liquid at the bottom of the bowl.
- Garnish with an extra sprinkle of fresh dill or black pepper.
Key Secrets for the Best Salad
· Salt the Cucumbers: Do not skip salting and draining the cucumbers. This is the #1 tip for a crisp, non-watery salad.
· Let it Marinate: The salad is good after 2 hours, but it’s truly transcendent after it has marinated overnight. The onions mellow, and the flavors fully meld.
· Vinegar to Sugar Ratio: This is a tangy-sweet dressing. Start with ¼ cup of sugar and taste the marinade. You can always add a little more if you prefer it sweeter.
· Tomato Choice: Use ripe but firm tomatoes. Very soft, overripe tomatoes will fall apart during marinating. Roma or Campari tomatoes are excellent choices.
Variations & Add-Ins
· Italian Version: Use red wine vinegar, olive oil, and add ½ teaspoon of dried oregano and basil. Omit the dill.
· Spicy Kick: Add a pinch of red pepper flakes to the marinade.
· With Peppers: Add a sliced bell pepper (any color) for extra crunch and color.
· Creamy Version: Just before serving, stir in a tablespoon or two of mayonnaise or sour cream for a creamier, richer dressing.
This salad will keep in the refrigerator for 2-3 days, though the tomatoes will become very soft after the first day. It’s the perfect, refreshing side dish for a hot day. Enjoy