Step 4: Marinate
- Cover the bowl with plastic wrap or a lid.
- Refrigerate for at least 1 hour, but ideally 2–4 hours. This allows the vegetables to soak in the flavors.
- For a deeper taste, you can marinate overnight. The cucumbers will remain slightly crisp while absorbing the tangy marinade.
Step 5: Serve
- Before serving, taste the salad and adjust seasoning with extra salt, pepper, or a splash of vinegar if needed.
- Garnish with fresh herbs like parsley, dill, or basil for extra color and aroma.
- Serve chilled as a side dish with grilled meats, sandwiches, or enjoy it as a light, refreshing snack.
Tips for the Best Marinated Salad
- Use ripe tomatoes and firm cucumbers for the best texture and flavor.
- For extra tanginess, add a splash of balsamic vinegar or a pinch of chili flakes.
- If you want a crunchier salad, keep cucumbers salted for 15 minutes before mixing with the marinade and rinse off excess salt.
- This salad keeps well in the fridge for 2–3 days, but it’s best enjoyed fresh.
This marinated cucumber, onion, and tomato salad is vibrant, healthy, and incredibly easy to make. The balance of tangy, sweet, and savory flavors makes it a versatile side that pairs well with almost any meal. A little patience while marinating turns simple vegetables into a refreshing dish full of character.
If you want, I can also create a variation with a Mediterranean twist using feta, olives, and a hint of mint for an even more flavorful version. Do you want me to do that?
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