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This combination is a classic, refreshing, and incredibly versatile side dish or salad. Here is a complete guide to making a fantastic Cherry Tomato, Red Onion, and Marinated Cucumber salad.
The Essence of This Dish
This isn’t just a simple toss-together. The magic happens in the marination. The salt and acid in the dressing gently break down the vegetables slightly, pulling out their natural juices to create a light, flavorful “brine” that is irresistibly delicious. It’s crunchy, tangy, slightly sweet, and wonderfully refreshing.
Recipe:
This combination is a classic, refreshing, and incredibly versatile side dish or salad. Here is a complete guide to making a fantastic Cherry Tomato, Red Onion, and Marinated Cucumber salad.
The Essence of This Dish
This isn’t just a simple toss-together. The magic happens in the marination. The salt and acid in the dressing gently break down the vegetables slightly, pulling out their natural juices to create a light, flavorful “brine” that is irresistibly delicious. It’s crunchy, tangy, slightly sweet, and wonderfully refreshing.
Recipe: Marinated Cherry Tomato, Red Onion & Cucumber Salad
This recipe is perfect for picnics, BBQs, grilled meat, or as a healthy snack. It gets better as it sits!
Yield: 4-6 servings as a side
Prep Time: 15 minutes
Marinating Time: 30 minutes (minimum)
Ingredients
For the Salad:
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2 pints cherry tomatoes or grape tomatoes, halved
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1 large English cucumber (or 2-3 Persian cucumbers), thinly sliced
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1/2 medium red onion, very thinly sliced
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1/4 cup fresh chopped herbs (such as dill, parsley, basil, or a mix)
For the Marinade/Dressing:
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1/4 cup red wine vinegar (or white wine vinegar, apple cider vinegar)
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2 tablespoons extra virgin olive oil
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1 teaspoon honey or sugar (optional, to balance acidity)
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1 clove garlic, minced
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1/2 teaspoon salt, plus more to taste
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1/4 teaspoon black pepper
Instructions
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Prepare the Vegetables:
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Wash and halve the cherry tomatoes.
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If using an English cucumber, you can peel it in stripes (for looks) or leave the peel on for more texture and nutrients. Slice into thin rounds, about 1/8-inch thick.
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Slice the red onion as thinly as possible. (Pro Tip: Soaking the sliced onion in ice water for 10 minutes before adding it to the salad will take away some of its sharp bite, making it milder.)
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Make the Dressing: In a large bowl, whisk together the red wine vinegar, olive oil, honey (if using), minced garlic, salt, and pepper until well combined.
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Combine and Marinate:
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Add the halved cherry tomatoes, sliced cucumber, and red onion to the bowl with the dressing.
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Toss everything together until all the vegetables are evenly coated.
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Cover the bowl and let it marinate at room temperature for at least 30 minutes. For the best flavor, refrigerate for 1-2 hours. Toss occasionally.
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Serve: Just before serving, stir in the fresh chopped herbs. Taste and adjust seasoning with more salt or pepper if needed.
Why This Combination Works & Key Tips
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Texture Contrast: You get a perfect mix of the juicy pop of the tomatoes, the cool crunch of the cucumber, and the sharp bite of the onion.
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The Marinade is Key: Don’t skip the marinating time! This step is what transforms the ingredients from separate components into a cohesive, flavorful dish.
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Vinegar Choice: Red wine vinegar provides a classic, robust tang. White wine vinegar is a bit lighter, and apple cider vinegar adds a faint fruity sweetness.
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Herb Flexibility: Dill is a classic pairing with cucumber. Basil adds a sweet, summery note that pairs beautifully with the tomatoes. Parsley is a fresh, neutral option.
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Make it a Meal:
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Add crumbled feta cheese or fresh mozzarella pearls (for a Caprese twist).
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Add a can of drained chickpeas or white beans for protein.
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Serve it over grilled chicken, fish, or alongside a rich, creamy pasta salad.
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Storage: This salad is best eaten the day it’s made but will keep for up to 2 days in the refrigerator. The vegetables will release more liquid and become softer the longer it sits.
Enjoy your fresh, healthy, and delicious creation
