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Quick & Tangy Marinated Cucumber Tomato Salad

Close-up of a vibrant cucumber tomato salad tossed in dressing and topped with fresh parsley in a white bowl.
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Make this refreshing cucumber tomato salad, perfect for summer meals or as a light side dish. This recipe features crisp vegetables tossed in a zesty, tangy vinaigrette, ready in minutes.

Ingredients

Scale
  • 3 large cucumbers, sliced
  • 4 medium ripe tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the vegetables: Slice the cucumbers, cut the tomatoes into wedges, and thinly slice the red onion. Place all prepared vegetables into a large mixing bowl.
  2. Make the tangy dressing: In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, salt, and black pepper until combined.
  3. Dress the salad: Pour the vinaigrette evenly over the vegetables in the mixing bowl.
  4. Toss gently to coat all the ingredients thoroughly with the dressing.
  5. Marinate: Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld. This step makes it a great marinated vegetable salad.
  6. Serve: Transfer the salad to a serving dish and garnish with fresh chopped parsley before serving. This is an excellent BBQ side recipe.

Notes

  • For a Mediterranean side salad variation, add 1/2 cup of crumbled feta cheese just before serving.
  • If you prefer a less sharp flavor, you can soak the sliced red onion in cold water for 5 minutes before adding it to the salad.
  • This salad works well as a make ahead salad if you add the dressing no more than 30 minutes before serving to keep the vegetables crisp.

Nutrition

Find it online: https://gourmetgaze.com/cucumber-tomato-salad-quick-tangy-marinated/