Marinated Cucumber, Tomato and Onion Salad

Ever find yourself making a really nice dinner, like a roast chicken or large fillet of salmon and you don’t know what to serve with it? Well, I’ve got you covered! This simple little pickled salad goes with any main dish – vegetarian, chicken, pork, beef – this will taste great any of them!

But, make sure you make this ahead of time so the full flavor comes out. If you make is on the weekend, you can be eating a little bit of this all week with any of your dinners. You’ve just saved your future self a lot of time!

What’s your favorite side dish to make? Let me know in the comments below! Happy cooking. 🙂

Marinated Cucumber, Tomato and Onion Salad

Servings: 6-8
Time: 15 minutes + marinating time (about 12 hours)
Difficulty: easy
Print

Ingredients

2/3 cup extra-virgin olive oil
2 1/2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon dried herbes de Provence or Italian herb blend
1 teaspoon. kosher salt
1/2 teaspoon freshly ground black pepper
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 or chives (optional)

Directions

Mix oil, vinegar, dried herbs, salt and black pepper in a large bowl with a tight-fitting lid. Add the vegetables, and toss well to coat and combine. 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.
Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.