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- Cucumbers - Tomatoes - Red Onion - Apple cider vinegar - Olive oil - Honey - Spices - Fresh parsley - Additional seasonings To create this bright and fresh dish, you need some simple ingredients. Start with cucumbers. They add a nice crunch. For sweetness, use ripe tomatoes. The red onion brings a strong flavor that pairs well with the other veggies. For the dressing, apple cider vinegar gives a tangy taste. Olive oil adds richness. Honey balances the acidity and brings a hint of sweetness. A mix of spices, like garlic and oregano, makes the dish pop. You can also add some fresh parsley on top. It gives a burst of color and extra flavor. If you like more spice, feel free to add your favorite seasonings. To get the full recipe, check out the Crisp & Zesty Cucumber Tomato Medley. It's a quick and tasty way to enjoy fresh vegetables! - How to slice cucumbers and onions: Start with the cucumbers. Wash them well. Cut off both ends. Slice them thinly. Aim for about 1/8 inch thick. This helps them soak up the marinade. Now, take the red onion. Peel it first. Cut it in half, then slice thinly. You want pieces that are easy to mix in. - Preparing the tomatoes: For the tomatoes, wash them too. Cut them into quarters, then dice them into small pieces. This size works well with the cucumbers and onions. Make sure they are ripe for the best taste. - Mixing liquid ingredients: In a small bowl, combine apple cider vinegar, olive oil, and honey. Use a whisk to blend them well. This mix helps bring out the flavor of the veggies. - Incorporating seasonings: Next, add granulated garlic, dried oregano, salt, and pepper. Whisk again until everything is smooth. This will be the tangy and sweet dressing for your salad. - Tossing vegetables and marinade: In a large mixing bowl, add your sliced cucumbers, diced tomatoes, and red onions. Pour the marinade over them. Use a spoon to toss everything gently. Make sure all the veggies are coated. - Covering and refrigerating: Cover the bowl with plastic wrap or use an airtight container. Place it in the fridge for at least 30 minutes. This lets the flavors mix well. When you’re ready to eat, give it another toss. Enjoy your marinated cucumbers, onions, and tomatoes delight! For the full recipe, check out the details above. To boost the taste of your marinated cucumbers, onions, and tomatoes, I suggest a few simple changes. You can add some crushed red pepper for heat or fresh herbs like dill for a fresh twist. If you like it sweet, increase the honey to suit your taste. Marinate the veggies for at least 30 minutes, but letting them sit for 2 hours makes them even better! The longer they sit, the more the flavors blend. One mistake I see often is over-marinating. If you leave the veggies too long, they can become mushy. Aim for a balance between flavor and texture. Also, slicing is key! Make sure to cut cucumbers and onions thinly. Thick slices won't absorb the marinade well, and they can taste bland. This vibrant dish pairs well with grilled meats like chicken or fish. It can also brighten up a sandwich or taco. You can serve it as a side at a picnic or barbecue. The fresh flavors of the marinated cucumbers, onions, and tomatoes are a perfect match for summer meals. Try it alongside a hearty grain salad for a colorful plate. You can find the full recipe for this delightful dish to make it at home! {{image_2}} You can swap some veggies to change the taste. Try adding bell peppers for crunch. Radishes give a nice kick. Carrots can add sweetness. Use what you love! You can also switch the vinegar. Rice vinegar is mild and sweet. Balsamic vinegar adds depth and richness. Each type brings its own twist to the dish. In summer, this dish bursts with flavor. Use fresh herbs like basil or mint. They add a bright touch that pairs well with the veggies. You can also toss in some juicy summer squash for extra color. In fall, consider adding roasted pumpkin or sweet potatoes. These will make your dish warm and filling. The changing seasons give you chances to try new things. This recipe is easy to make vegan. Just skip honey or use maple syrup instead. This keeps it sweet without animal products. If you want a low-sugar version, leave out the honey. You can use a sugar substitute if you prefer. This way, you can enjoy the dish without added sugar. For the full recipe, check out the Crisp & Zesty Cucumber Tomato Medley section. To keep your marinated cucumbers, onions, and tomatoes fresh, store them in the fridge. Use an airtight container. This helps keep the flavors strong. If you have leftovers, eat them within three days for the best taste. You can freeze them, but the texture may change. If you do freeze, use a freezer-safe container. In the fridge, the marinated veggies last about three to five days. After that, they may start to lose flavor. Look for signs of spoilage. If you see any mold or the veggies smell off, it’s best to throw them away. Always trust your senses! Don’t toss the leftover marinade! You can use it for other dishes. Try drizzling it over grilled meats or as a salad dressing. It gives extra flavor to many meals. To keep it fresh, store any leftover marinade in a clean jar in the fridge. Use it within a week for the best taste. For the full recipe, check out the Crisp & Zesty Cucumber Tomato Medley. To enhance the flavor, try adding spices like cumin or dill. You can also mix in a pinch of red pepper flakes for some heat. Fresh herbs like basil or cilantro add brightness. Taste the marinade and adjust salt or vinegar to suit your preference. Yes, you can prepare this dish in advance. It tastes even better after sitting for a while. Make it up to two days ahead of time. Just store it in the fridge in an airtight container. This allows the flavors to meld and develop. You can swap out cucumbers for zucchini or bell peppers. Cherry tomatoes work great instead of larger ones. For a sweeter twist, add diced bell peppers. You can also try a different vinegar, like balsamic or rice vinegar, for a unique taste. It's best to eat marinated vegetables within a week. After that, the texture may change. If they smell off or look slimy, it's time to toss them. Always trust your senses when checking for freshness. This recipe for marinated cucumbers, onions, and tomatoes is simple and fun. We covered the ingredients, instructions, and tips that make this dish great. Remember to experiment with flavors and variations. This salad can fit any meal or season. Enjoy your creation, and don’t be afraid to make it your own. Fresh, tasty, and healthy food like this can brighten any table. Dive into the world of marinated veggies today!

- Marinated Cucumbers, Onions, and Tomatoes

Elevate your summer meals with this Crisp & Zesty Cucumber Tomato Medley! This refreshing salad combines thinly sliced cucumbers, juicy tomatoes, and crunchy red onion, all tossed in a tangy homemade dressing. Perfect for a light side dish or a healthy snack. Ready in just 40 minutes, it's easy to make and full of flavor. Click through to explore this delicious recipe and bring freshness to your table!
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Ingredients
  

2 large cucumbers, thinly sliced

2 medium tomatoes, diced

1 large red onion, thinly sliced

1/4 cup apple cider vinegar

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon granulated garlic

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large mixing bowl, combine the sliced cucumbers, diced tomatoes, and thinly sliced red onion.

    In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, granulated garlic, dried oregano, salt, and pepper until well blended.

      Pour the dressing over the vegetable mixture in the large bowl. Toss gently to coat all the vegetables evenly with the marinade.

        Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.

          Before serving, give the salad another gentle toss and garnish with freshly chopped parsley for a burst of color and flavor.

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4