This isn’t just a side dish—it’s a summer staple. The perfect blend of sweet, tangy, and herby, this marinated salad is incredibly refreshing and versatile. Make it once, and it will become a regular feature on your table for every barbecue, potluck, and weeknight dinner.
Ingredients:
Cucumbers, sliced
Tomatoes, cut into wedges or chunks
1 medium red or white onion, thinly sliced into rings
½ cup olive oil
¼ cup white distilled vinegar
¼ cup water
3 tablespoons white sugar (or to taste)
1 teaspoon dried basil
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
Instructions:
1. Combine the Vegetables: In a large bowl, gently toss together the sliced cucumbers, tomato wedges, and onion rings.
2. Make the Dressing: In a separate bowl or jug, whisk together the olive oil, white distilled vinegar, water, white sugar, dried basil, salt, and black pepper. Whisk until the sugar and salt are fully dissolved.
3. Marinate: Pour the dressing over the vegetables and stir gently to ensure everything is evenly coated.
4. Chill: Cover the bowl and refrigerate for at least 2 hours (or ideally 4-6 hours), stirring occasionally. This resting time allows the flavors to meld beautifully and the vegetables to soften slightly.
5. Serve: Enjoy this cool, crisp salad straight from the bowl with a slotted spoon. It’s even better the next day!
Chef’s Tip: For the best flavor and texture, use fresh, ripe tomatoes and crisp cucumbers. This salad is a fantastic make-ahead dish for busy days and gatherings.
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