Best Ingredients to Use
Tomatoes: Roma, beefsteak, or vine-ripened varieties all work well.
Cucumbers: English or Persian cucumbers are ideal because they’re nearly seedless, but any variety can be used.
Onions: Red onions provide a slight sweetness, while white or Vidalia onions add a sharper bite.Storage Tips
Once prepared, store the marinated vegetables in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Note that the cucumbers may begin to soften after that point.
What’s in the Dressing?
The dressing is a balance of tangy and slightly sweet flavors, made with:
Olive oil
White vinegar
Water
Granulated sugar
Dried basil
Salt and pepper
It’s light, zesty, and enhances the natural taste of the vegetables.
What to Serve It With
This marinated salad pairs beautifully with grilled chicken, steak, burgers, or seafood. It also makes a great topping for sandwiches or wraps.
Ingredients
3 medium tomatoes, chopped
2 large cucumbers, sliced
1 large onion, sliced into rings
¼ cup granulated sugar
¼ cup olive oil
½ cup white distilled vinegar
1 cup water
1 teaspoon dried basil
Salt and pepper to taste
Instructions
Combine vegetables: Place the tomatoes, cucumbers, and onions in a large mixing bowl.
Add water: Pour the water over the vegetables.
Make the dressing: In a separate bowl, whisk together the olive oil, vinegar, sugar, basil, salt, and pepper.
Marinate: Pour the dressing over the vegetables and stir to coat evenly.
Chill and serve: Cover and refrigerate for at least 2 hours to allow flavors to blend. Serve cold.
Nutrition (Per Serving)
Calories: 150kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 57mg | Fiber: 2g | Sugar: 13g
This marinated vegetable salad is a reliable, refreshing dish that brings a bright, tangy flavor to any summer table. Give it a try next time you’re planning a warm-weather meal.