Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
- 2 large cucumbers, thinly sliced
- 3 medium ripe tomatoes, cut into wedges or bite-sized pieces
- 1 medium red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
Marinade
- ½ cup apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon honey or granulated sugar
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the cucumbers, tomatoes, red onion, parsley, and fresh dill, if using.
- In a separate bowl or measuring cup, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, pepper, garlic powder, oregano, and red pepper flakes until well blended.
- Pour the marinade over the vegetables and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour, stirring once or twice so the vegetables absorb the flavors evenly.
- Taste before serving and adjust the seasoning with additional salt, pepper, or a splash of vinegar if desired.
Serving Suggestions
- Serve alongside grilled chicken, steak, pork chops, or fish.
- Spoon over burgers or sandwiches for extra freshness.
- Add crumbled feta cheese for a Mediterranean twist.
- Toss with cooked pasta for a simple pasta salad.
- Enjoy with crusty bread to soak up the flavorful marinade.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Stir before serving, as the vegetables will release juices and dilute the marinade slightly over time.
Tips
- Use English or Persian cucumbers for fewer seeds and a crisp texture.
- Choose ripe but firm tomatoes to prevent the salad from becoming watery.
- For the best flavor, marinate for 2–4 hours before serving.
- Fresh herbs like basil, chives, or cilantro make delicious variations depending on the meal.
