This is a straightforward and reliable marinated salad recipe. The "salt and drain" step is the key technique that helps keep the dressing from becoming diluted

 

Likely continuation of the recipe

2. Salt & Drain Cucumbers (Key Step!)

• Place the sliced cucumbers in a colander.
• Sprinkle with about ¼ teaspoon salt.
• Let them sit for 10 minutes.
• Pat dry with paper towels or gently squeeze out excess moisture.

3. Make the Dressing

In a large bowl, whisk together:

• ¼ cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar (or honey/maple syrup)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Taste and adjust sweetness or acidity if desired.

4. Combine Everything

Add:

• Cucumbers
• Tomatoes
• Red onion

Toss until all vegetables are coated with the dressing.

If using herbs such as Dill, Parsley, or Basil, stir them in now.

5. Marinate

• Cover and refrigerate for at least 30 minutes.
• Stir once or twice while marinating.
• For deeper flavor, marinate 1–2 hours.

6. Serve

Serve chilled as a side dish with:

• Grilled chicken
• Burgers
• Barbecue
• Fish
• Sandwiches

Variations

• Add crumbled Feta for a Mediterranean twist.
• Include sliced bell peppers for extra crunch.
• Add avocado just before serving.
• Substitute red wine vinegar for a sharper flavor.

Storage

This salad keeps well in the refrigerator for 1–2 days. The vegetables will gradually soften as they absorb the dressing, which many people actually prefer the next day.

The combination of cucumber, tomato, onion, vinegar, and a touch of sweetness is a classic summer salad because it balances crispness, acidity, and freshness with very little effort.