Why You’ll Love This Recipe

I Enjoy This Salad Because It’s Quick To Put Together And Doesn’t Require Any Complicated Steps. The Vegetables Stay Crisp, The Marinade Adds A Perfect Tang, And The Dill Brings A Fresh Herbal Note. I Like Serving It With Grilled Chicken Or Fish For A Light Summer Meal, But It’s Also A Great Contrast To Heavier Dishes Like Lasagna Or Casseroles. When I Pack Lunches, This Salad Is A Go-To Side That Adds Crunch And Brightness To My Sandwiches.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

2 Medium Cucumbers, Thinly Sliced
1 Medium Red Onion, Thinly Sliced
3 Medium Tomatoes, Chopped
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 Tablespoon Sugar
1 Teaspoon Salt
½ Teaspoon Black Pepper
1 Tablespoon Fresh Dill, Chopped

Directions

I Combine The Cucumbers, Onion, And Tomatoes In A Large Bowl.
In A Small Bowl, I Whisk Together Olive Oil, Red Wine Vinegar, Sugar, Salt, And Black Pepper Until The Sugar Dissolves.
I Pour The Dressing Over The Vegetables And Toss Them Gently To Coat.
I Sprinkle Fresh Dill Over The Salad And Toss Again.
I Cover The Bowl And Refrigerate For At Least 30 Minutes To Let The Flavors Meld.
I Serve It Chilled And Refreshing.

Servings And Timing

This Recipe Serves 4 People. It Takes About 10 Minutes To Prepare, Plus At Least 30 Minutes Of Chilling Time For The Best Flavor.

Variations

Sometimes I Use Balsamic Vinegar Instead Of Red Wine Vinegar For A Slightly Sweeter Flavor. When I Want A Little Heat, I Add A Pinch Of Red Pepper Flakes. For A Creamier Version, I Mix A Spoonful Of Greek Yogurt Or Sour Cream Into The Dressing. I Also Like Adding Crumbled Feta Cheese Or Sliced Avocado To Make The Salad More Filling.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Fridge For Up To 2 Days. The Vegetables May Release More Liquid As They Sit, So I Give The Salad A Quick Toss Before Serving. This Salad Is Best Served Cold And Doesn’t Need Reheating.

FAQs

Can I Make This Salad Ahead Of Time?

Yes, I Like Prepping It A Few Hours Ahead. The Flavors Blend Even More As It Chills.

Do I Have To Use Red Wine Vinegar?

No, I Sometimes Swap It For Balsamic, Apple Cider, Or White Wine Vinegar Depending On The Flavor I Want.

How Do I Keep The Cucumbers From Getting Soggy?

I Slice Them Thin But Not Paper-Thin And Chill The Salad Shortly After Mixing To Maintain Crunch.

Can I Add Protein To Make It A Full Meal?

Yes, I Sometimes Add Grilled Chicken, Shrimp, Or Even Chickpeas To Make It More Substantial.

What Other Herbs Can I Use Instead Of Dill?

I Like Using Parsley, Basil, Or Mint When I Want A Different Flavor Profile.

Conclusion

I Love Making Marinated Cucumber, Onion, And Tomato Salad Because It’s Fresh, Tangy, And Incredibly Versatile. Whether I Serve It Alongside Grilled Meats, A Hearty Casserole, Or Pack It As A Light Lunch Side, It Always Brightens Up The Meal. It’s Proof That Simple Ingredients Can Create Something Truly Delicious.

Marinated Cucumber, Onion, And Tomato Salad