Description
Southern Marinated Cucumber, Tomato, and Onion Salad is a make-ahead friendly, no-cook, summer staple that delivers crisp texture and tangy flavor with almost no effort.
Ingredients
Scale
- 6 Campari tomatoes (quartered)
- 4 mini cucumbers (sliced)
- ⅓ small red onion (thinly sliced)
- 2 garlic cloves (smashed, left whole)
- ⅓ cup white vinegar
- 1½ tablespoons sugar
- ⅓ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh basil (chopped, optional)
Instructions
- Add the quartered Campari tomatoes, sliced mini cucumbers, and red onion to a large bowl.
- Pour the white vinegar evenly over the vegetables, followed by the olive oil. Add in the smashed garlic clove, sugar, kosher salt, and black pepper.
- Gently toss everything together until the vegetables are evenly coated, being careful not to break up the tomatoes.
- Add the chopped basil, folding it in lightly.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper marinated flavor.
- Give the salad a quick toss before serving and serve chilled.
Notes
- This salad is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 19 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 16.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Southern Cucumber Tomato Salad