Marinated Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes

My son’s birthday falls in late spring, early summer. Consequently, we usually host a BBQ for his birthday party. What kid doesn’t love a hot dog? I aim to keep things simple because I find myself running around like a chicken with my head cut off, ensuring everything is perfect. I have a bit of an issue when things don’t go as planned, especially when it’s up to me to make sure they do. Therefore, the last thing I have time to worry about is the meal. Luckily, my husband takes care of the grilling, so that’s covered.

However, I can’t just serve hamburgers and hot dogs. I like to have something else on the menu. Typically, we opt for a few pasta salads and some form of potato dish, providing variation and ensuring everyone leaves satisfied. Last year, I decided to try my mom’s cucumber salad recipe.

While hers was always good, I couldn’t remember the exact ingredients when I was going to make it. Unfortunately, she was out of town for a work conference, making it impossible to reach her. Luckily, by pure chance, I found this recipe on Spend With Pennies, and I’m so glad I did!

To Make this Recipe You’ll Need the Following Ingredients:

Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!

MARINATED CUCUMBER, TOMATO AND ONION SALAD

Marinated Cucumber tomato and onion salad is a fresh summer side dish, it only takes 5 minutes to throw together, super simple and delicious. No summer feasting and BBQ party is the same without this salad.

• PREP TIME   : 5 minutes  
• TOTAL TIME : 7 minutes  

INGREDIENTS

• 3 medium cucumbers (peeled and sliced ¼ inch thick (sliced about 4 cups))
• 1 medium white onion (sliced and separated into thicker rings)
• 3 medium tomatoes (largely chopped)
• ½ cup vinegar of your choice*
• ¼ cup granulated sugar*
• 1 cup water
• 2 teaspoons salt
• ½ teaspoon Black Coarse Pepper or to taste
• 2 tablespoon vegetable oil (I used olive oil)
• ½ teaspoon dried basil
• ½ teaspoon dried parsley

INSTRUCTIONS

1. Combine ingredients in a large bowl and mix well.

2. Refrigerate at least 2 hours before serving.

3. Serve with the liquid or without, either way, it’ll taste delicious as all the veggies are marinated thoroughly.

NOTES

• Sugar – For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.

• Vinegar – I used distilled white vinegar but feel free to use milder versions such as rice vinegar or wine vinegar.