Marinated Cucumbers, Onions, and Tomatoes
photo by Jonathan Melendez
- Ready In:
- 2hrs 15mins
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, sliced and separated into rings
- 3 medium tomatoes, cut into wedges
- 1⁄2 cup vinegar
- 1⁄4 cup sugar
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1⁄4 cup oil
- 1 teaspoon chopped of fresh mint (optional)
- Combine all ingredients in a large bowl.
- Toss well to mix.
- Refrigerate at least 2 hours before serving.
Questions & Replies
I’m curious if anyone has tried this recipe with Herbs de Provence? I created a chicken recipe where the breast (lg, 10 to 12oz) is sliced through the middle as if to butterfly but only about 80% so that you leave a large pocket. I then stuff the breast with a four mushroom (xtra sm dice) cream cheese stuffing with an herbs de Provence accent. I thought the salad would pair well with the entré and I thought using the same herbs would tie everything together. I’m just curious if the herbs would make the salad a little heavy. Anyone try it?
My dad used to make this. My husband would eat himself SICK on this. I've been looking for a similar recipe and this seems to be it. My dad would save the marinade and just continue to add the veggies to it. It just got better and better. This year I have my own cukes and tomatoes. Thanks for the recipe. I don't have my dad anymore to consult, so I appreciate the help.<br/>Linda
MY HUSBAND RONNIE JUST LOVES CUCUMBERS!!!! Sometimes I tell him, "your love for cucumbers ... that aint right ... " this dish is so good though it got me stumblin lookin for the leftovers in the fridge! next time my sister comes to visit i'm going to make it for her, might even raise her eyebrows. give this dish 2 cucumbers! a lil ranch would make it even better
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This was great. We tweaked it a bit though. 50/50 red wine vinegar and regular white vinegar. 1 tsp of sugar instead of the 1/4cup and we added dill. I could easily eat this all week. giving it 4 stars because the oil separates into globs over night in the fridge so it looks wierd but taste wise it just gets better and better the longer it sits.
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RECIPE SUBMITTED BY
<p>My name is Peggy and I live in Katy, Texas, a suburb of Houston. My favorite cookbooks are published by Junior Leagues across the U.S. One of my favorites is RARE COLLECTION_SUPERB RECIPES BY THE JUNIOR LEAGUE OF GALVESTON COUNTY. Cooking is the creative part of my stay at home mom job.</p>