Marinated Cucumber Onion and Tomato Salad Recipe

Cucumbers: Fresh and crisp, they add a refreshing crunch to the salad.

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Tomatoes: Juicy and sweet, they balance the tanginess of the onions and vinegar.

Olive oil: A rich and smooth oil that forms the base of the dressing.

Red wine vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the salad.

When slicing cucumbers and red onions, use a mandoline for uniform thickness, ensuring even marination. For the tomatoes, opt for a sharp knife to avoid crushing and to maintain their shape. To enhance the flavor, consider letting the olive oil and red wine vinegar mixture sit for a few minutes before combining with the vegetables. This allows the salt and black pepper to dissolve and meld into the dressing, providing a more balanced taste.

• sliced cucumbers - Substitute with zucchini: Zucchini has a similar texture and can absorb the marinade flavors well.

• sliced cucumbers - Substitute with celery: Celery provides a crunchy texture and a fresh flavor that complements the salad.

• sliced red onion - Substitute with shallots: Shallots have a milder flavor and add a subtle sweetness to the salad.

• sliced red onion - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color contrast.

• chopped tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and hold their shape well in salads.

• chopped tomatoes - Substitute with roasted red peppers: Roasted red peppers add a smoky flavor and a different texture to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that complements the salad.

• red wine vinegar - Substitute with lemon juice: Lemon juice provides acidity and a fresh citrus flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and a bit of saltiness to the salad.

• salt - Substitute with sea salt: Sea salt has a different mineral content and can enhance the flavors more subtly.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the salad.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Store the marinated salad in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator, where the cucumber, onion, and tomato will continue to absorb the flavors of the olive oil and red wine vinegar dressing.
• For optimal taste, consume the salad within 2-3 days. The vegetables will start to lose their crispness if stored for too long.
• If you wish to freeze the salad, be aware that the texture of the cucumbers and tomatoes may change upon thawing, becoming softer and less crunchy.
• To freeze, transfer the salad to a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its storage time.
• When ready to use, thaw the salad in the refrigerator overnight. Give it a good stir before serving to redistribute the dressing.
• For a refreshing twist, add freshly chopped herbs like basil or parsley after thawing to enhance the flavors.

• While marinated cucumber onion and tomato salad is best enjoyed fresh, if you must reheat it, consider these methods:

  1. Room Temperature Revival:

     • Remove the salad from the refrigerator and let it sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the crispness of the vegetables.

  2. Quick Sauté:

     • Heat a non-stick skillet over medium heat.
     • Add the marinated salad and sauté for 1-2 minutes, just until the vegetables are slightly warmed. Be careful not to overcook, as you want to maintain the crunchiness of the cucumbers and the freshness of the tomatoes.

  3. Microwave Method:

     • Place the salad in a microwave-safe dish.
     • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
     • Microwave on low power for 30 seconds to 1 minute, checking frequently to ensure the vegetables do not become too soft.

  4. Warm Water Bath:

     • Fill a large bowl with warm water.
     • Place the container of salad (sealed) into the warm water for about 5-10 minutes. This gentle method will warm the salad without cooking it, preserving the texture and flavors.

  5. Oven Method:

     • Preheat your oven to 200°F (93°C).
     • Spread the salad on a baking sheet in a single layer.
     • Warm in the oven for about 5-10 minutes, just until the vegetables are slightly warmed. This method helps maintain the integrity of the salad while taking off the chill.

Remember, the goal is to gently warm the salad without cooking it, preserving the freshness and crispness of the vegetables.

• Large mixing bowl: A spacious container to combine and mix the cucumbers, red onion, and tomatoes.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, salt, and black pepper for the dressing.

• Whisk: A utensil to blend the dressing ingredients smoothly.

• Knife: Essential for slicing the cucumbers, red onion, and chopping the tomatoes.

• Cutting board: A surface to safely and efficiently slice and chop the vegetables.

• Measuring cups: Tools to accurately measure the olive oil and red wine vinegar.

• Measuring spoons: Tools to precisely measure the salt and black pepper.

• Refrigerator: Used to marinate the salad for at least 30 minutes before serving.

• Serving spoon: To toss the salad and ensure the dressing coats the vegetables evenly.

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

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

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

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

Chill in advance: Marinate the salad overnight to save time and enhance flavors.