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Marinated cucumber rounds, tomato wedges and white onion rings in a vinegar dressing.

Marinated Cucumbers, Onions and Tomatoes

Marinated cucumbers, onions and tomatoes in a sweet-tangy vinegar dressing. Cut the vegetables, whisk the marinade, and chill for at least two hours before gently tossing again and serving.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 medium cucumbers peeled and sliced about 1/4 inch thick
  • 1 medium onion thinly sliced and separated into rings
  • 3 medium tomatoes cut into wedges
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup neutral oil
  • 1 teaspoon chopped fresh mint optional

Instructions
 

  • Peel the cucumbers and slice them into rounds about 1/4 inch thick. Keep the slices roughly even so they marinate at a similar pace.
    Peeled cucumbers cut into even rounds on a cutting board.
  • Cut the tomatoes into wedges. Thinly slice the onion and separate the rings or arcs.
    Firm tomato wedges and thin white onion rings after slicing.
  • Add the cucumber rounds, tomato wedges, and onion rings to a large bowl with enough room for gentle tossing.
    Sliced cucumbers, tomato wedges and onion rings in the mixing bowl before dressing.
  • In a separate jug or small bowl, stir together the white vinegar, sugar, water, salt, and black pepper until the sugar and salt dissolve. Add the oil and whisk to combine. Stir in the chopped mint if using.
    Whisked vinegar dressing with dissolved sugar, oil and black pepper in a glass jug.
  • Pour the vinegar dressing over the vegetables. Some of the liquid will collect at the bottom of the bowl.
    Vinegar dressing added to the cucumber, tomato and onion mixture.
  • Use a broad spoon to lift the vegetables from the bottom of the bowl and turn them gently until coated. Avoid crushing the tomato wedges.
    Cucumbers, tomato wedges and onion rings gently tossed with the marinade.
  • Cover the bowl and refrigerate for at least 2 hours so the vegetables absorb the dressing and the onion mellows.
    The marinated vegetable salad covered before its refrigerator chill.
  • Gently toss the chilled salad again just before serving to redistribute the marinade. Spoon into bowls or onto plates with a little of the dressing. Use a slotted spoon if you prefer less liquid.
    A serving of chilled marinated cucumber, onion and tomato salad in a small bowl.

Notes

The recipe makes approximately 6 side servings, depending on portion size. The 15-minute prep time is an estimate; total time includes the minimum 2-hour chill. Use ripe but firm tomatoes and cucumber rounds about 1/4 inch thick. White, yellow, or red onion can be used; slice it thinly. Fresh mint is optional and may be omitted. Stir the sugar and salt into the vinegar and water before adding the oil. Toss gently again before serving.