Quick Marinated Cucumber, Tomato, and Onion Salad with Tangy Vinaigrette
Make this refreshing cucumber, tomato, and onion salad in minutes. The simple, tangy vinaigrette brings out the best flavor in your fresh garden vegetables, making it the perfect side dish for grilling or a light lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 large cucumbers, peeled and thinly sliced
- 4 medium ripe tomatoes, cut into wedges
- 1 small red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the vegetables: Slice the cucumbers and tomatoes. Thinly slice the red onion. Place all prepared vegetables into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Combine: Pour the tangy vinaigrette over the vegetables in the large bowl.
- Toss gently to coat all the vegetables evenly with the dressing.
- Marinate: Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld. This step is key for a great marinated cucumber salad.
- Serve: Sprinkle with fresh parsley, if using, and serve this crisp salad for grilling immediately.
Notes
- For best texture, use firm cucumbers like English or Persian varieties.
- If you prefer a sweeter dressing, add 1/2 teaspoon of sugar to the vinaigrette mixture.
- This salad works well as a keto friendly cucumber salad option.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5
- Sodium: 280
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0