Ingredients
Two big cucumbers, thinly sliced;
one big red onion, thinly sliced; three big tomatoes, sliced or wedges
One fourth cup olive oil;
one fourth cup apple cider vinegar, or red wine vinegar; two teaspoons sugar (optional, for a somewhat sweet taste).
One teaspoon salt;
one half teaspoon black pepper;
one teaspoon dried oregano;
one teaspoon dried basil;
optional one half teaspoon garlic powder
optional garnish fresh parsley or basil
Preparation
Cut the onions and cucumbers thinly to ready the vegetables.
Cut the tomatoes into slashes or wedges.
Create the marinade—– Whisk the olive oil, red wine vinegar, sugar—if using, salt, pepper, dried oregano, dried basil, and garlic powder (if using) in a small bowl.
Combine and marinating.
In a large basin mix the tomatoes, onions, and cucumbers.
Drizzle the vegetables with the marinade then toss to cover well.
Cover the bowl and refrigerate it for least one hour to let the flavors meld.
Marinated for many hours or overnight will provide optimal results.
Before serving, stir the mixture gently; if desired, sprinkle fresh basil or parsley on top.
Savour your crisp and tangy tomato, onion, and cucumber, marinated salad.
Here are some variations and tips to enhance sliced tomatoes and cucumbers marinated in olive oil:
Variations:
Herb Infusion:
Add fresh herbs like basil, parsley, cilantro, or mint for a burst of flavor. A mix of herbs works well too.
Try dried herbs like oregano, thyme, or rosemary for a Mediterranean flair.
Cheese Addition:
Crumbled feta, goat cheese, or mozzarella adds a creamy texture and complements the freshness of the tomatoes and cucumbers.
Vinegar or Citrus:
For a tangy twist, add a splash of balsamic vinegar, red wine vinegar, or lemon juice to the marinade.
A squeeze of lime can give it a zesty, refreshing lift.
Onion & Garlic:
Thinly sliced red onions or shallots add a sharp bite.
Add minced garlic for an extra layer of savory flavor.
Olive Varieties:
Mix in some Kalamata or green olives to give the dish a briny, Mediterranean touch.
Spice It Up:
For a little heat, add crushed red pepper flakes, chili powder, or sliced jalapeños.
Try adding a pinch of ground cumin or paprika for more depth.
Cucumber Varieties:
Use Persian cucumbers or English cucumbers for a slightly sweeter, less seedy texture.
Pickled cucumbers can be added for a tangy contrast to the fresh tomatoes.
Nuts and Seeds:
Top with toasted pine nuts, sunflower seeds, or sesame seeds for added crunch and flavor.
Yogurt Dressing:
Mix in a spoonful of Greek yogurt with olive oil and herbs for a creamy, Mediterranean-style salad.
Tips:
Salt Timing: Add salt just before serving to prevent the tomatoes and cucumbers from releasing too much water and becoming soggy.
Marinating Time: For the best flavor, allow the vegetables to marinate for at least 30 minutes.
If you have more time, an hour or two can deepen the taste.
Storage: This salad is best served fresh, but you can store it in the fridge for up to 2 days.
The longer it marinates, the more the flavors will meld, but the tomatoes may become softer.
Serving Idea: Serve with crusty bread to soak up the flavorful olive oil and juices, or use it as a topping for grilled chicken, fish, or as a side to a Mediterranean meal.
These tips and variations will help you create a vibrant and flavorful marinated tomato and cucumber dish!
To store sliced tomatoes and cucumbers marinated in olive oil properly and maintain freshness, follow these steps:
Refrigeration:
Use an Airtight Container: Transfer the marinated tomatoes and cucumbers to an airtight container to prevent excess moisture from seeping in and keep the flavors locked in.
Storage Duration: Marinated tomatoes and cucumbers will last for about 2-3 days in the fridge. However, the texture of the tomatoes may soften the longer they are stored.
Stir Before Serving: The olive oil may solidify slightly in the fridge. Let the salad sit at room temperature for 10–15 minutes before serving, and give it a stir to reincorporate the oil.
Avoid Freezing:
Freezing is Not Recommended: Due to the high water content in tomatoes and cucumbers, freezing will cause them to become mushy and lose their texture. It’s best to consume this dish fresh or within a couple of days after refrigeration.
Tips for Best Storage:
Add Salt Before Serving: Salt causes tomatoes and cucumbers to release water. If you’re planning to store the salad, add salt right before serving to avoid excess liquid buildup.
Serve in Portions: If you’re making a large batch, store the salad in portions to avoid repeatedly exposing it to air, which can cause it to degrade faster.
Refreshing the Salad:
If the vegetables release too much water during storage, simply drain the excess liquid, add a bit more olive oil, and freshen it up with a sprinkle of herbs or a squeeze of lemon.
The nutritional information for sliced tomatoes and cucumbers marinated in olive oil will vary depending on the specific quantities and any additional ingredients (herbs, cheese, etc.). Below is an approximate breakdown for a basic version using common ingredients per serving (around 1 cup):
Approximate Nutritional Information (per serving):
Calories: 120-150 kcal
Protein: 1-2 grams
Fat: 10-12 grams (from olive oil)
Carbohydrates: 7-10 grams
Fiber: 2-3 grams
Sugars: 4-5 grams (natural sugars from the tomatoes and cucumbers)
Sodium: Depends on the amount of salt added (can range from 100-300 mg)
Vitamin C: 15-25% of the daily recommended value (mainly from tomatoes)
Vitamin A: 10-15% of the daily recommended value
Potassium: 300-400 mg (from tomatoes and cucumbers)
Breakdown:
Tomatoes are low in calories and rich in vitamins A and C, as well as potassium and antioxidants like lycopene.
Cucumbers are hydrating and low in calories, contributing to fiber and vitamins.
Olive oil provides healthy fats, primarily monounsaturated fats, which are beneficial for heart health.
This salad is light, nutritious, and full of fresh flavors, making it a great option for a healthy side dish! Adjust the portion of olive oil to control the calorie and fat content.