Marinated Cucumber, Onion, and Tomato Salad

INGREDIENTS:

For the Salad:

2 medium cucumbers (sliced thinly or diced)

2 medium tomatoes (chopped into bite-sized pieces)

1 small red onion (thinly sliced)

1/4 cup fresh parsley or dill (chopped, for freshness)

For the Marinade:

1/4 cup olive oil

2 tablespoons red wine vinegar (or apple cider vinegar for a milder flavor)

1 teaspoon sugar (optional, for balance)

1 teaspoon Dijon mustard (optional, for extra depth)

1 clove garlic (minced)

Salt and pepper (to taste)

Optional Add-Ins:

1/2 cup crumbled feta cheese (for creaminess)

1/4 cup chopped kalamata olives (for a Mediterranean twist)

1/4 teaspoon red pepper flakes (for heat)

DIRECTIONS:

Step 1: Prepare the Vegetables

Wash and dry the cucumbers, tomatoes, and red onion.

Slice the cucumbers thinly or dice them, depending on your preference.

Chop the tomatoes into bite-sized pieces and thinly slice the red onion.

Place the prepared vegetables in a large mixing bowl.

Step 2: Make the Marinade

In a small bowl, whisk together the olive oil, red wine vinegar, sugar (if using), Dijon mustard (if using), minced garlic, salt, and pepper until well combined.

Taste the marinade and adjust the seasoning as needed—you can add more vinegar for tanginess or sugar for sweetness.

Step 3: Combine and Marinate

Pour the marinade over the vegetables in the mixing bowl. Toss gently to ensure everything is evenly coated.

If using optional add-ins like feta cheese or olives, stir them in at this stage.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 1–2 hours or overnight.

Step 4: Serve and Enjoy

Give the salad a quick toss before serving to redistribute the marinade.

Garnish with additional fresh herbs if desired.

Serve chilled and enjoy the crisp, tangy goodness!