Cucumber, Tomato, And Onion Salad
This delicious and refreshing salad is the perfect way to celebrate the bright flavors of the summer garden! The brine can be reused for a second batch of vegetables!
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Servings8 or more
Ingredients
- 1 cup cold water
- ½ cup vinegar white distilled 5% acidity
- ¼ cup vegetable oil or olive oil
- ¼ cup sugar
- 2 tsp salt
- 1 tsp pepper
- 3 cucumbers slicing varieties with small seeds
- 1 to 2 cups chopped tomatoes cherry or paste varieties
- 1 onion white or red
Instructions
- In a 2-cup measuring cup or bowl, add together the water, vinegar, oil, sugar, salt, and pepper. Mix everything together until the sugar and salt have dissolved. Set the brine aside.
- Peel three slicing cucumbers. If the cucumbers are large, remove the seeds and watery centers. Cut into about one-inch-sized pieces and add to a large bowl that you can cover later on.
- Wash and cut up the tomatoes. If using paste or slicing tomatoes, remove the core and stem. Cut into one-inch-sized pieces. If using cherry tomatoes, cut them in half. Add them in with the cucumber pieces.
- Cut up the onion into half-inch-sized pieces or into slices. Add them to your largge bowl.
- Stir the brine to mix the oil back into the water and then pour it over the vegetables. It will be a lot of liquid and that is on purpose. (See note below.) Stir well to coat everything in the brine.
- Cover and chill in the refrigerator for 2 hours before serving. Enjoy!
Notes
* This is a salad with more liquid compared to some cucumber, tomato, and onion salad recipes. It's intended to enjoy a spoonful of the brine along with the vegetables. If you prefer, alter the amount of the brine to your liking.
* After eating all of the vegetables, the brine can be used to flavor another batch of cut-up cucumbers, tomatoes, and onions.
