Marinated Cucumber, Tomato, and Onion Salad by Patrice Hall

Marinated Cucumber, Tomato, and Onion Salad 

by Patrice Hall

Bowl of cucumber, tomato and onion salad. Photo:

Hannah Zimmerman

There are some weeks where you need a salad that keeps for a while in the fridge, bonus points if the flavor improves the longer it stays.  This is that salad!  I was looking for a salad without lettuce which will keep in the fridge longer for these hot summer days.  SouthernLiving.com has a plethora of recipes for hot weather days, it has become a resource for me.  We are due to receive our tomatoes soon (Here’s hoping 😊) so this is a recipe to use them along with the cucumbers and onions.  Although this recipe calls for red onion, I will try it with the spring or yellow onion in the fridge if I don’t have the red.  Also, you can experiment with the herbs in the dressing if you wish to change the flavor, have fun!

 

Recipe by Stacey Ballis at SouthernLiving.com

Active Time: 15 mins

Marinate Time: 12 hrs

Total Time: 14 hrs 15 mins

Servings: 6

Ingredients

2/3 cup extra-virgin olive oil

2 1/2 Tbsp. sherry vinegar or red wine vinegar

1 Tbsp. dried herbes de Provence or Italian herb blend

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Pinch red pepper flakes (optional)

3 large ripe beefsteak-style tomatoes, cored and cubed into 3/4-inch chunks

1 medium red onion, halved and sliced into thin half-moons

1 large English or seedless cucumber, peeled and quartered lengthwise, then diced in 1/2-inch chunks

Garnish: Minced fresh herbs to serve, such as parsley, basil, chives or chervil (optional)

 

Directions

Make dressing:

Mix oil, vinegar, dried herbs, salt, black pepper, and red pepper in a large bowl with a tight-fitting lid.

 

Add cucumbers, tomatoes, and onions:

Add the vegetables, and toss well to coat and combine.

 

Marinate:

Leave at room temperature for one hour. Toss again, and taste for salt and pepper. Adjust seasoning as needed. Cover with lid (or spoon into a zip-top bag), and store in the fridge for 12 to 24 hours, stirring occasionally.

 

Season and serve:

Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.

For more tips, see the full recipe at SouthernLiving.com.

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