Tangy Marinated Cucumber, Onion & Tomato Salad

Enjoy a refreshing and easy marinated cucumber, onion, and tomato salad bursting with vibrant summer flavors. This Mediterranean-inspired veggie salad features a tangy lemon-oregano dressing, offering a crisp and flavorful complement to grilled meats or a light, meatless main course.

Can I Prepare This Salad Ahead of Time?

Yes, you can prep the salad up to 2 days in advance. Chop the vegetables and store them in an airtight container in the fridge. Keep the dressing in a separate sealed container. When ready to serve, mix the dressing with the vegetables and let marinate for at least 30 minutes. For the best flavor, marinate up to 8 hours in advance.

What Type of Cucumber is Best?

For the best results, use unwaxed English cucumbers (hothouse) with thin skins and fewer seeds. If using conventional cucumbers, peel them first.

Can I Substitute Red Wine Vinegar for Lemon Juice?

Yes, red wine or white wine vinegar can replace lemon juice in the dressing. Start with 2 tablespoons and adjust to taste. White balsamic vinegar is also a good option. Avoid regular distilled white vinegar due to its harsh flavor.

What Herbs Can I Use Instead of Oregano?

Fresh dill, basil, mint, or Italian parsley are excellent alternatives to oregano. Use 2 teaspoons of chopped herbs and adjust to taste. You can also mix herbs, like 1 teaspoon oregano with 1 teaspoon dill.

How Long Will the Salad Keep in the Fridge?

For the best flavor and texture, enjoy the salad within 2 days. The vegetables may become watery if stored longer. Keep the salad components (dressed veggies) in a cold fridge (40°F or below) and separate the veggies from the dressing for up to 5 days. Combine and marinate for 30 minutes to 2 hours before serving.

Ingredients

• 2 cups chopped cucumber
• 1 cup sliced red onion
• 2 cups diced tomato
• 1/4 cup chopped parsley
• 3 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Chop cucumbers, onions, tomatoes, and parsley into bite-sized pieces and place them in a large mixing bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, sea salt, and black pepper.
3. Pour the dressing over the chopped vegetables and toss until evenly coated.
4. Cover the bowl and chill the salad for at least 30 minutes, or up to 2 hours, stirring occasionally to blend the flavors.
5. Serve the salad chilled or at room temperature. Enjoy within 2 days for the best flavor.

Tips:

• Use fresh, in-season produce for the best flavor.
• Customize with additional veggies such as bell peppers or radishes.
• Allow the salad to marinate to let the flavors meld.
• Chill the salad thoroughly before serving for a cool, crisp texture.
• For added richness, crumble feta or goat cheese on top if desired.