Description
A refreshing and simple marinated cucumber, onion, and tomato salad featuring a light vinaigrette. Perfect as a side dish for any meal, this salad combines fresh vegetables with a tangy olive oil and white wine vinegar dressing infused with parsley and a touch of salt, marinated to allow flavors to meld beautifully.
Ingredients
Vegetables
- 1 pint cherry tomatoes, quartered
- 1 medium cucumber, partially peeled and diced
- 1/2 medium red onion, thinly sliced
Dressing
- 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, add the quartered cherry tomatoes, diced cucumber, and thinly sliced red onions. Toss gently to mix the fresh ingredients evenly.
- Whisk dressing: In a small bowl, whisk together the olive oil, white wine vinegar, finely chopped parsley, and salt until the ingredients are fully emulsified and combined.
- Marinate salad: Pour the prepared vinaigrette over the vegetable mixture and toss thoroughly to coat all pieces evenly. Cover the bowl and place it in the refrigerator to chill and marinate for one hour, allowing the flavors to meld.
- Serve: Remove the salad from the fridge after chilling. Give it a final gentle toss before serving chilled as a flavorful and refreshing side dish.
Notes
- You can adjust the amount of salt according to taste preference.
- For a more intense flavor, allow the salad to marinate longer than one hour.
- Add fresh herbs like basil or mint for a different flavor profile.
- This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.
