Marinated Cucumber, Onion, and Tomato Salad

 This simple salad gets even better after a day in the fridge, as the vegetables soak up the tangy‑sweet dressing and develop deeper flavor. Perfect for potlucks, barbecues, or make‑ahead meals.

Ingredients

For the marinade

• 1 cup water

• ½ cup distilled white vinegar

• ¼ cup vegetable oil

• ¼ cup granulated sugar

• 1 teaspoon salt (or to taste)

• 1 teaspoon freshly ground black pepper (or to taste)

For the salad

• 3 cucumbers, peeled and sliced ¼‑inch thick

• 3 tomatoes, cut into wedges

• 1 medium onion, thinly sliced (yellow or red onion work well)

Instructions

1. Make the marinade
   In a large bowl, whisk together the water, vinegar, vegetable oil, sugar, salt, and pepper until the sugar and salt are completely dissolved and the mixture looks smooth.

2. Add the vegetables
   Add the sliced cucumbers, tomato wedges, and sliced onion to the bowl. Stir well to coat all the vegetables evenly with the marinade.

3. Marinate
   Cover the bowl with plastic wrap or a tight lid. Refrigerate for at least 2 hours — or overnight for even more flavor. The salad will become more seasoned as it sits.

4. Serve
   Stir gently before serving. Use a slotted spoon to transfer the vegetables to a serving dish, or serve directly from the bowl with some of the marinade.

Tips & Variations

• Make it ahead – This salad is ideal for making a day in advance. The vegetables stay crisp while absorbing the dressing.

• Adjust sweetness/tang – Add more sugar for a sweeter dressing or extra vinegar for more tang.

• Herb boost – Stir in fresh dill, parsley, or basil just before serving for a bright, herbaceous note.

• Onion choice – Red onion adds mild sweetness; white or yellow onion gives more bite. To mellow raw onion, soak slices in cold water for 10 minutes before adding.

• Storage – Keeps well in the refrigerator for up to 3 days. The veggies will soften slightly over time but remain delicious.

Enjoy this refreshing, no‑cook salad that tastes like summer!