Marinated Cucumber Onion and Tomato Salad Recipe

Cucumbers: Crisp and refreshing, they add a satisfying crunch to the salad.

Onions: Adds a sharp, tangy flavor that balances the sweetness of the tomatoes.

Tomatoes: Juicy and sweet, they bring a burst of color and flavor to the dish.

Olive oil: Provides a rich, smooth base for the dressing.

Red wine vinegar: Adds a tangy, acidic note that enhances the flavors of the vegetables.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a subtle heat and depth to the dressing.

Fresh dill: Optional, but it adds a fresh, herby note that complements the salad beautifully.

When slicing cucumbers and onions, aim for uniform thickness to ensure even marination and a balanced texture. For the tomatoes, use a sharp knife to prevent bruising and maintain their shape. Whisk the olive oil and red wine vinegar vigorously to create a well-emulsified dressing that clings to the vegetables. If using fresh dill, chop it finely to evenly distribute its flavor throughout the salad.

• cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative in salads.

• onions - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions, which can be more appealing in a salad.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and have a firmer texture, which can add a different dimension to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing a different depth to the salad.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used to maintain the peppery flavor.

• fresh dill - Substitute with fresh parsley: Fresh parsley offers a bright, slightly peppery flavor that can complement the other ingredients in the salad.

• To store your marinated cucumber onion and tomato salad, place it in an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.

• Keep the container in the refrigerator. The salad will stay fresh for up to 2-3 days. The vegetables may release some water over time, so give it a quick stir before serving.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the vegetables and dressing just before serving to keep the cucumbers and tomatoes crisp.

• For freezing, note that cucumbers and tomatoes have high water content and may become mushy when thawed. It is not recommended to freeze this salad as it will lose its texture and flavor.

• If you must freeze, do so without the dressing. Freeze the vegetables in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. Thaw in the refrigerator and add the dressing just before serving.

• Always label your containers with the date to keep track of freshness. This is especially helpful if you have multiple dishes stored in your fridge or freezer.

• When ready to serve after refrigeration, allow the salad to sit at room temperature for about 10-15 minutes. This will enhance the flavors and make the olive oil dressing more palatable.

• If you must reheat the marinated cucumber onion and tomato salad, it's best to do so gently to preserve the freshness and crispness of the vegetables.
• Use a microwave on a low setting for no more than 30 seconds. This will slightly warm the salad without making it soggy.
• Alternatively, let the salad sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the texture.
• Avoid using a stovetop or oven as these methods can overheat and wilt the vegetables.
• If the salad has been refrigerated, consider adding a fresh splash of olive oil and red wine vinegar to revive the flavors before serving.

• Large mixing bowl: To combine cucumbers, onions, and tomatoes.

• Small bowl: To whisk together olive oil, red wine vinegar, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Cutting board: To slice cucumbers, onions, and chop tomatoes.

• Chef's knife: To slice and chop the vegetables.

• Measuring cups: To measure out the cucumbers, onions, and tomatoes.

• Measuring spoons: To measure the olive oil, red wine vinegar, salt, and black pepper.

• Serving spoon: To toss the salad and serve it.

• Refrigerator: To chill the salad if you choose to refrigerate it for later.

Pre-slice vegetables: Slice cucumbers, onions, and tomatoes in advance and store them in airtight containers in the fridge.

Use a mandoline: A mandoline slicer can quickly and uniformly slice your cucumbers and onions.

Make dressing ahead: Whisk together the olive oil, red wine vinegar, salt, and black pepper and store in a jar for easy use.

Batch prep: Double the recipe and store extra servings in the fridge for quick meals throughout the week.

Chill before serving: Prepare the salad a few hours in advance and refrigerate to enhance flavors and save time later.