Description
A refreshing and tangy marinated salad featuring cucumbers, onions, and cherry tomatoes tossed in a zesty apple cider vinegar dressing with garlic and herbs. Perfect as a light side dish or a healthy snack, this no-cook recipe offers vibrant flavors and a crisp texture.
Ingredients
Scale
Vegetables
- 2 cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 small red or white onion, thinly sliced
Marinade
- 1/4 cup apple cider vinegar or red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp chopped fresh parsley or dill
Instructions
- Prepare the Vegetables: Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers thinly, halve the cherry or grape tomatoes, and thinly slice the onion. Place all prepared vegetables in a large mixing bowl.
- Make the Marinade: In a separate small bowl, whisk together the apple cider vinegar (or red wine vinegar), olive oil, minced garlic, salt, pepper, and red pepper flakes (if using) until well combined.
- Toss with Marinade: Pour the vinaigrette over the vegetables in the large bowl. Gently toss everything together until all the vegetables are evenly coated with the marinade.
- Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For deeper flavor, marinate for a few hours or overnight, allowing the vegetables to absorb all the tangy goodness.
- Serve: Before serving, toss the salad again and sprinkle with chopped fresh parsley or dill for a burst of fresh flavor.
Notes
- For best results, use fresh and firm cucumbers and ripe cherry tomatoes.
- Adjust the amount of vinegar and oil to your taste preference.
- Red pepper flakes add a slight kick but can be omitted if you prefer a milder salad.
- This salad can be stored in the refrigerator for up to 2 days but is freshest the same day.
- Try adding other herbs like basil or mint for a different flavor profile.
