I don’t know about you, but Summertime in the South means looking for anything to keep me out of the kitchen for very long and lots of light Summery dishes to keep everyone cool. Marinated Cucumber and Tomato Salad is one of my favorite go-to salads of Summer. It’s quick and easy and cool and delicious..perfect for Summer. This nutritional side dish complements any meal from hamburgers to steaks and from chicken to seafood.
Raw vegetables are always a healthy choice and when you combine onions with fresh dill weed you’ve added even more nutritional value to the tomatoes and cucumbers, not to mention the health benefits of apple cider vinegar and olive oil.
Begin with one or two cucumbers, peeled and cut into about 1/4 inch slices. 1 cup of cherry tomatoes cut in half. Always cut cherry tomatoes in half, so they don’t squirt out of your mouth when you bite them….just saying. You may use fresh tomatoes cut into chunks, if you prefer.
I use Sweet Vidalia Onions. In case you didn’t know….Vidalia is pronounced “VI (long ‘I’)- Dale- Ya” NOT “Vee DAhl Ya.” I live 40 miles from VI-dale-ya ….. So, for those who want to be ‘in the know’…now you know. 🙂 About a cup of sliced Vidalia Onions…or any sweet onion.
For the marinade use: 1/2 cup fresh dill weed, 1 cup Apple Cider Vinegar, 1/2 Olive Oil, 2/3 cup granulated sugar. You may increase the sugar or vinegar to suit your tastes. Salt and Pepper to taste.
The amounts will vary, based on how many people you plan on serving. You can use this amount of marinade for up to double the vegetables listed above. Just splash in some more vinegar and oil, if you need more.
If you use cold vegetables out of refrigerator, it should be ready to serve immediately. If vegetables are at room temperature you may want to chill in fridge at least 30 minutes.
Any variety of vegetables may be included in this recipe. Or you may choose to use ‘cucumbers only.’
Stay cool this Summer with this Marinated Cucumber and Tomato Salad. Enjoy!
- 2 Cucumbers, peeled and sliced
- 1 cup cherry tomatoes, sliced in half
- 1 medium onion peeled and chopped
- 1/2 cup fresh dill weed
- 1 cup Apple Cider Vinegar
- 1/2 Olive Oil
- 2/3 cup granulated sugar
- Salt and pepper
- Combine marinade ingredients and set aside.
- Toss all vegetables together in a bowl.
- Pour marinade over top and toss to cover..
- Cover with Plastic wrap
- Refrigerate until ready to serve, at least 30 mins.
- Vegetables MAY BE DOUBLED. Toss in more vinegar and oil if needed.