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Marinated Cucumber Tomato Salad » Simple and Healthy Recipe! ✅

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This Pickled Cucumber Tomato Salad recipe takes advantage of those hearty summer veggies and pairs them with the most deliciously easy marinade!

A DELICIOUS FRESH SALAD

I’m not sure if there are any other vegetables that scream “summer!” like tomatoes and cucumbers. Most home gardeners always plant tomatoes and cucumbers because they are so easy to grow. And they grow in abundance! I love making this Pickled Tomato Cucumber Salad recipe to use those garden greens as a fresh side dish for my summer meals. It’s also a wonderfully light lunch. Marinating really brings out the best in vegetables while letting their natural flavors shine through. If you have never made a marinated tomato and cucumber salad before, I hope you give this recipe a try!

FREQUENT QUESTIONS:

Can I use a sugar substitute for sugar?

If you can. Simply adjust accordingly. Each sugar substitute measures differently.

Can I leave the onion out?

Even if you don’t like to eat onion, I would still leave it in the recipe. It really adds to the overall flavor of the dish. However, if you can’t stand onions, by all means, leave them out.

What other herbs could you add?

Fresh oregano and fresh parsley are other delicious options.

Can I use dried basil?

I don’t recommend. This salad will taste better if you use it fresh.

Can I dice cucumbers and tomatoes to make them smaller?

Yes. This is just an old traditional recipe for southern tomato salad and it’s like we always cut it up. Of course, if you prefer the smallest pieces, cut it into cubes as you like.

How do I store leftovers?

This salad is best eaten within the first two or three days. Can be stored in a covered container in the refrigerator for up to 5 days. And as someone will ask me, no, you can’t freeze it.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • cucumbers
  • Tomatoes
  • sweet onions
  • White vinegar
  • Water
  • olive oil
  • granulated sugar
  • kosher salt
  • freshly ground black pepper
  • fresh basil leaves

HOW TO PREPARE THE SALAD OF TOMATOES AND MARINATED CUCUMBERS:

To a large bowl, add sliced ​​cucumbers, tomato wedges, and sliced ​​sweet onion. Set the bowl aside while you prepare the marinade.

In a large jar with a lid, add vinegar, water, olive oil, sugar, salt and pepper and shake well. Alternatively, you can whisk together all the marinade ingredients in a bowl.

Pour the marinade over the cucumber-tomato mixture in a large bowl, add the sliced ​​basil and mix well.

Cover the bowl with cling film and place it in the refrigerator to chill for about 2 hours.

Optional: To serve: Stir the mixture very well, then drain most of the marinade (leaving about ⅓ cup in the bottom of the bowl).

WANT MORE RECIPES? TRY THESE!

Tomato and Cucumber Marinated Salad

This Pickled Cucumber Tomato Salad recipe takes advantage of those hearty summer veggies and pairs them with the most deliciously easy marinade!

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  • 3 large cucumbers, peeled and sliced ​​about ¼-inch thick
  • 4 large ripe tomatoes, cut into wedges
  • 1 small sweet onion, cut into thin strips
  • ½ cup white vinegar
  • ⅓ cup of water
  • ½ glass of extra virgin olive oil
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3 fresh basil leaves, cut into strips

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  • To a large bowl, add sliced ​​cucumbers, tomato wedges, and sliced ​​sweet onion. Set the bowl aside while you prepare the marinade.
  • In a large jar with a lid, add vinegar, water, olive oil, sugar, salt and pepper and shake well. Alternatively, you can whisk together all the marinade ingredients in a bowl.
  • Pour marinade over cucumber/tomato mixture in large bowl, add sliced ​​basil and mix well.
  • Cover the bowl with cling film and place it in the refrigerator to chill for about 2 hours.
  • Optional: To serve, toss mixture very well, then drain most of the marinade (leaving about ⅓ cup in bottom of bowl).
  • This salad is best eaten within the first two or three days. Can be stored in a covered container in the refrigerator for up to 5 days. Do not freeze.
  • Vegetables can be cut smaller according to your preferences.
  • Fresh oregano and fresh parsley are other delicious herbal options.

Calories: 146kcal | Carbs: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated fat: 1g | Monounsaturated fat: 8g | Sodium: 707mg | Potassium: 327mg | Fiber: 2g | Sugar: 8g | Vitamin A: 674 IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1 mg Nutritional Disclaimer

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