Fresh Marinated Cucumbers Onions and Tomatoes

Let’s cut to the chase: When the sun’s blazing and your kitchen feels like a sauna, this salad is your superhero. It’s crunchy, tangy, and so stupidly easy you’ll make it on repeat all summer. Think of it as a cold salsa-meets-pickle situation that goes with everything—burgers, grilled chicken, or straight outta the bowl at 2 a.m.

Grocery Grab (For 4–6 Humans)

The Veggie Dream Team:

• 2 cucumbers (English or mini ones—no sad, floppy cukes allowed)
• 1 red onion (thinly sliced—soak in ice water if you hate the onion breath)
• 3 ripe tomatoes (heirlooms if you’re fancy, whatever’s squishy at the store works)
• A fistful of fresh herbs (dill, basil, or parsley—your garden or the deli aisle)

The Dressing That’ll Make You Famous:

• ¼ cup white balsamic vinegar (or apple cider vinegar + a pinch of sugar)
• ⅓ cup olive oil (the good stuff—this isn’t the time for that dusty bottle in the back)
• 1 garlic clove, minced (or 3… we don’t judge vampires)
• 1 tsp honey (or maple syrup for vegan points)
• Salt & pepper (until it tastes like a TikTok recipe)

Gear You Already Own:

• A big bowl (mixing = therapy)
• A knife (sharp-ish—no one wants cucumber mush)
• A jar with a lid (for shaking dressing like a maraca)

Let’s Get Zesty (4 Steps, Zero Stress)

1️⃣ Chop Like You’re Mad at the Heat

• Cucumbers: Slice into coins (or spears if you’re extra).
• Tomatoes: Hack into chunks (juice = flavor gold—save it!).
• Red onion: Thin half-moons (toss ’em in ice water for 10 mins to mellow the bite).

2️⃣ Shake the Dressing Like It Owes You Money

• Dump vinegar, oil, honey, garlic, salt, and pepper into a jar.
• Shake violently until it looks like a science experiment. Taste. Need more zing? Add lemon. Too tart? More honey. You do you.

3️⃣ Toss & Ghost (Let the Fridge Do the Work)

• Throw veggies and herbs into a bowl. Drown them in dressing.
• Mix gently—like you’re petting a kitten, not kneading bread.
• Let it chill in the fridge 30 mins (or 10 if you’re hangry).

🔥 Pro Tip: Make it the night before—the flavors get clingy (in a good way).

4️⃣ Serve Like a Rockstar

• Dump it all on a platter. Top with feta if you’re feeling bougie.
• Pair with: Grilled meats, crusty bread, or a spoon.

FAQ (Because We’ve All Been There)

Q: How long does this last?
A: 2–3 days max. After that, it’s a soggy science project.

Q: Can I use regular vinegar?
A: Yep! But white balsamic’s milder. Your salad, your rules.

Q: My tomatoes turned to mush!
A: Use Roma tomatoes next time—they’re less dramatic.

Q: Can I add _______?
A: YES. Throw in avocado, olives, peaches, leftover corn… chaos is delicious.

Why This Salad’s a Summer Legend

It’s CRISP, BRIGHT, and tastes like a pool day. The garlic punches, the honey soothes, and those herbs? They’re confetti for your mouth. Plus, it’s healthy—but you’ll be too busy licking the bowl to care.

Pro Move: Double the dressing. Use it on grilled veggies, salads, or your morning avocado toast. Mic drop.

Now go forth, marinate like a boss, and pretend you meant to spill vinegar on your shorts. 🥗✨