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Greta

Marinated Cucumber Tomato Salad

Crisp cucumbers, colorful cherry tomatoes, and red onion in a sweet vinegar dressing — the summer side dish that gets better every hour.
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Prep Time 10 minutes
Chill time 3 hours
Servings: 4
Course: Side Dish
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cucumbers thinly sliced
  • 1 large red onion thinly sliced
  • 2 c. cherry tomatoes halved (use multicolored for best results)
  • 1 c. distilled white vinegar
  • ½ c. water
  • ½ c. sugar
  • ¼ c. fresh parsley stems removed and chopped
  • Salt and pepper to taste

Method
 

  1. Rinse and thinly slice the cucumbers, discarding the ends. Peel and thinly slice the red onion.
  2. Combine the sliced cucumbers, red onion, and halved cherry tomatoes in a large bowl. Set aside.
  3. Add the vinegar, water, and sugar to a small saucepan over high heat. Stir constantly for about 5 minutes until the sugar is completely dissolved and the dressing is clear.
  4. Pour the warm dressing over the vegetables and toss to coat evenly.
  5. Add the fresh parsley and stir to combine.
  6. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
  7. Stir well before serving and adjust seasoning with salt and pepper if needed.

Notes

This salad keeps in the refrigerator for up to 3 days. The vegetables will soften slightly as they sit. If you prefer more crunch, serve closer to the 3 hour mark. For maximum flavor, make it the night before.