Marinated Cucumber Onion and Tomato Salad Recipe

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

Onions: Sliced thinly, they provide a sharp and tangy flavor.

Tomatoes: Chopped and juicy, they bring a burst of sweetness and acidity.

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 overall flavor of the salad.

Black pepper: Adds a hint of spice and depth to the dressing.

For an extra burst of flavor, consider adding a pinch of sugar to the dressing. This will help balance the acidity of the red wine vinegar and enhance the natural sweetness of the tomatoes. Additionally, to ensure the cucumbers stay crisp, you can lightly salt them and let them sit for about 10 minutes before combining with the other ingredients. This will draw out excess moisture and prevent the salad from becoming too watery.

• sliced cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative in salads.

• sliced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to regular onions, which can enhance the salad's flavor.

• chopped tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and less watery, providing a burst of flavor and maintaining the salad's texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that won't overpower the salad.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, making it a suitable replacement in dressings.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile and is often considered a healthier option.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat without altering the salad's appearance.

• To store your marinated cucumber onion and tomato salad, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The cucumbers and tomatoes may release some water over time, so give it a quick toss before serving.
• If you want to extend the shelf life, consider storing the dressing separately. Combine the vegetables and dressing just before serving to keep the salad crisp.
• Freezing this salad is not recommended. The high water content in cucumbers and tomatoes can cause them to become mushy and lose their texture once thawed.
• If you must freeze, do so only with the dressing. Pour the olive oil and red wine vinegar mixture into an ice cube tray and freeze. Thaw the dressing cubes and mix with fresh vegetables when ready to serve.
• For a quick refresh, add a splash of red wine vinegar and a pinch of salt before serving leftovers. This will revive the flavors and make the salad taste as good as new.

• While marinated cucumber onion and tomato salad is typically enjoyed cold, if you prefer to warm it up slightly, here are some creative methods to do so:

• Microwave Method:

  1. Place the salad in a microwave-safe dish.
  2. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for about 30 seconds to 1 minute, checking frequently to avoid overheating.
  4. Stir gently and serve immediately.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add the marinated salad to the skillet.
  3. Stir gently for 1-2 minutes until just warmed through.
  4. Transfer to a serving dish and enjoy.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the salad evenly on a baking sheet lined with parchment paper.
  3. Cover with aluminum foil to prevent drying out.
  4. Warm in the oven for about 5-7 minutes.
  5. Remove from the oven, give it a gentle toss, and serve.

• Steaming Method:

  1. Place the salad in a heatproof bowl.
  2. Set up a steamer pot with water and bring it to a gentle simmer.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 2-3 minutes.
  5. Carefully remove the bowl, stir, and serve.

• Sous Vide Method:

  1. Place the salad in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 130°F (54°C).
  3. Submerge the bag in the water bath for about 10-15 minutes.
  4. Remove from the water bath, open the bag, and serve immediately.

• Room Temperature Method:

  1. Simply take the salad out of the refrigerator.
  2. Let it sit at room temperature for about 20-30 minutes.
  3. Give it a gentle toss before serving.

• Warm Dressing Method:

  1. Heat the olive oil and red wine vinegar dressing in a small saucepan over low heat.
  2. Pour the warm dressing over the cold salad.
  3. Toss gently to combine and serve immediately.

• Large mixing bowl: To combine the sliced cucumbers, onions, and chopped tomatoes.

• Small bowl: To whisk together the olive oil, red wine vinegar, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To slice the cucumbers and onions, and chop the tomatoes.

• Cutting board: To provide a safe surface for slicing and chopping the vegetables.

• Measuring cups: To measure out the olive oil and red wine vinegar accurately.

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

• Serving spoon: To toss the salad and coat the vegetables evenly with the dressing.

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

Use a mandoline: A mandoline slicer can quickly and uniformly slice cucumbers and onions.

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

Batch preparation: Double the recipe and store extra salad in the fridge for a quick side dish later.

Marinate overnight: Prepare the salad the night before to allow flavors to meld, saving time on the day of serving.