I'm telling you, the marinade is the secret sauce in this dish.

This marinated cucumber, onion, and tomato salad is a staple in my kitchen, especially during the warm months when I crave something crisp, juicy, and fresh. Growing up in the Midwest, this salad was a frequent guest at our family barbecues and potlucks. It's a simple dish that highlights the natural flavors of the vegetables, enhanced by a tangy marinade. Perfect for anyone looking to add a refreshing side to their meal without spending too much time in the kitchen.

This salad pairs beautifully with grilled chicken or fish, making it a perfect side for a summer cookout. It also complements heavier dishes like lasagna or casseroles, providing a refreshing contrast. If you're packing lunch for work, this salad is a great addition to a sandwich or wrap, adding a burst of flavor and crunch.

Servings: 4

2 medium cucumbers, thinly sliced
1 medium red onion, thinly sliced
3 medium tomatoes, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh dill, chopped

In a large bowl, combine the cucumbers, onion, and tomatoes.

In a small bowl, whisk together the olive oil, red wine vinegar, sugar, salt, and black pepper until the sugar is dissolved.

Pour the dressing over the vegetables and toss gently to coat.

Sprinkle the fresh dill over the salad and toss again.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled and enjoy!

For a different flavor profile, try using balsamic vinegar instead of red wine vinegar. You can also add a pinch of red pepper flakes for a bit of heat. If you prefer a creamier texture, mix in a tablespoon of Greek yogurt or sour cream into the dressing. For a more substantial salad, add some crumbled feta cheese or sliced avocado.