A delightful and tangy salad that perfectly complements any summer gathering or BBQ. This recipe is not just easy to make but also versatile, allowing you to serve it as a side dish, a topping for grilled meats, or even as a light lunch on its own.
Ingredients
Scale:
2 medium cucumbers, sliced thinly
1 medium red onion, sliced thinly
2 medium tomatoes, diced
1/2 cup white vinegar
1/4 cup olive oil
3 tablespoons sugar (or to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Wash and slice the cucumbers into thin rounds. If you prefer, you can peel them for a softer texture, but leaving the peel on adds a nice crunch and color. Slice the red onion thinly and dice the tomatoes into bite-sized pieces to ensure they mix well with the other ingredients.
In a medium bowl, combine white vinegar, olive oil, sugar, salt, pepper, garlic powder (if using), and dried oregano. Whisk until the sugar dissolves and the ingredients are well blended.
In a large bowl, add the sliced cucumbers, onions, and diced tomatoes. Pour the marinade over the vegetables and gently toss to coat everything evenly.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator and let it marinate for at least 30 minutes, preferably 2-4 hours or overnight.
Before serving, give the salad a good toss. Taste and adjust seasonings if necessary, adding more salt, pepper, or sugar to suit your preference. Garnish with fresh parsley.
