Versions of this salad have been in regular rotation this summer. Quick to make and packing a ton of flavour salads like this are best when there is a ready supply of fresh from the garden produce. They are flexible and you can play around with the herbs added. Although this recipe calls for dried herbs you can just as easily use fresh although you'd want to triple the amount.
Enjoy
Marinated Cucumber, Tomato and Onion Salad
3 medium cucumbers peeled and sliced ¼ inch thick (sliced about 4 cups)
1 medium white onion sliced and separated into thicker rings
3 medium tomatoes largely chopped
½ cup vinegar of your choice
¼ cup granulated sugar
1 cup water
2 teaspoons< salt
½ teaspoon Black Coarse Pepper or to taste
2 tablespoons vegetable oil (I used olive oil)
½ teaspoon dried basil
½ teaspoon dried parsley
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.
Serve with the liquid (I usually drain most of the liquid off) or without, either way, it’ll taste delicious as all the veggies are marinated thoroughly.
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