Every summer, as a child, I remember visiting my neighbor’s house with my family. Mrs. Anderson, a seasoned cook, often prepared a dish that stood out – a refreshing tomato, cucumber, and onion salad. This salad, often seasoned with apple cider vinegar, was the epitome of fresh, zesty flavors. Even during my travels to the Mediterranean, I couldn’t find a salad that came close to Mrs. Anderson’s unique concoction. Today, I’m sharing a recipe inspired by her, with a touch of my own.
How to Prepare Tomato, Cucumber and Onion Salad
Ingredients for Tomato, Cucumber and Onion Salad
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup quality olive oil
- 1/4 cup organic sugar
- 1 teaspoon Himalayan pink salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 3 fresh cucumbers, peeled and thinly sliced
- 3 ripe tomatoes, cut into elegant wedges
- 1 red onion, thinly sliced into rings
Directions for Tomato, Cucumber and Onion Salad
- Ensure all ingredients are gathered and prepped.
- In a mixing bowl, whisk together water, apple cider vinegar, olive oil, sugar, salt, and pepper until the mixture is smooth and consistent.
- Add in the sliced cucumbers, tomato wedges, and onion rings. Gently mix to ensure all ingredients are well-coated with the dressing.
- Cover the bowl and refrigerate the salad for a minimum of 2 hours to let the flavors meld.
- Serve chilled and enjoy the burst of summer in every bite!
Can I use another type of vinegar instead of apple cider?
Absolutely! While apple cider vinegar gives a unique taste, you can experiment with white wine vinegar, rice wine vinegar, or even balsamic vinegar to vary the flavors.
What’s the best type of cucumber for this salad?
Any firm cucumber with smooth skin will do. However, for best results, pick fresh cucumbers that show no signs of shrinking or wrinkling.
Can I add additional herbs to this salad?
Definitely! Fresh herbs like dill, parsley, or basil can elevate the taste of this salad and add an extra layer of flavor.
How long does this salad stay fresh in the refrigerator?
When properly stored and covered, the salad can last between 3-5 days in the fridge. The tomatoes and cucumbers might become a bit softer over time, but the flavors will intensify.
What dishes pair well with this salad?
This versatile salad complements almost any dish, be it grilled meats, fried foods, saucy BBQ dishes, or even sandwiches. Its crisp nature also makes it a great contrast to creamier salads like potato or pasta salads.
Can I use yellow onions instead of red onions?
Of course! While red onions add a vibrant color and a spicier kick, yellow onions offer a classic taste, and white onions bring a milder flavor profile.
Can I use a sugar substitute for this recipe?
Yes, you can. Depending on your dietary needs, you can use honey, agave nectar, or a sugar-free substitute. Just adjust the quantity according to taste.
Is it necessary to peel the cucumbers?
It’s a personal choice. Peeling provides a smoother texture, but if you prefer a crunchier bite and added nutritional value, you can leave the skin on.
How do I know if my tomatoes are ripe enough for the salad?
Ripe tomatoes are slightly soft to the touch but not mushy. They should have a vibrant color, be slightly aromatic, and free from any blemishes or dark spots.
Can I add other vegetables to this salad?
Yes, this salad is quite adaptable. You can add bell peppers, radishes, or even chunks of avocado to enhance its texture and flavor profile.
Tomato, Cucumber and Onion Salad
- 1 cup water
- 1/2 cup distilled white vinegar
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 cucumbers peeled and sliced 1/4-inch thick
- 3 tomatoes cut into wedges
- 1 onion sliced and separated into rings
- Gather all ingredients.
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth.
- Add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate for at least 2 hours.