Description
A refreshing marinated cucumber, onion, and tomato salad dressed with a tangy olive oil and white wine vinegar vinaigrette, perfect as a light side dish or appetizer.
Ingredients
Scale
Salad Ingredients
- 1 pint cherry tomatoes, quartered
- 1 medium cucumber, partially peeled and diced
- 1/2 medium red onion, thinly sliced
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon salt
Instructions
- Combine Vegetables: In a large salad bowl, combine the quartered cherry tomatoes, diced cucumber, and thinly sliced red onion, ensuring even distribution of each ingredient.
- Prepare Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, finely chopped parsley, and salt until the dressing is well emulsified and all ingredients are thoroughly blended.
- Toss and Marinate: Pour the prepared vinaigrette over the mixed vegetables. Toss gently but thoroughly until all the salad components are evenly coated with the dressing. Cover the bowl with plastic wrap or a lid.
- Chill: Place the covered salad in the refrigerator and allow it to chill and marinate for 1 hour to develop and blend the flavors perfectly.
- Serve: Remove the salad from the refrigerator, give it a final gentle toss if needed, and serve fresh as a light, flavorful side dish.
Notes
- For best flavor, allow the salad to marinate for the full hour before serving.
- Adjust salt to taste if necessary, especially if using salted ingredients.
- This salad is best served chilled but can be served at room temperature if preferred.
- Optional additions: fresh herbs like basil or mint can enhance freshness.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
