Marinated Cucumber and Tomato Salad
A fresh, vibrant salad bursting with flavor, perfect as a side dish or light meal, ideal for meal prep.
Ingredients
Salad Ingredients
- 1 large Cucumber Adds a crisp, refreshing crunch.
- 1 cup Cherry Tomatoes Provides sweetness and juiciness.
- 3 tablespoons Rice Vinegar Adds tanginess to the dressing.
- 2 tablespoons Grape-Seed Oil Offers a light and healthy fat option.
- 1 teaspoon Kosher Salt Enhances overall flavor.
- 1/2 teaspoon Ground Peppercorn Adds subtle heat and depth.
- 1 teaspoon Sugar Balances the acidity in the dressing.
- 1/4 cup Fresh Parsley Brings freshness and color.
- 1 clove Garlic Infuses a savory depth of flavor.
Instructions
Preparation
- Wash and dry the large cucumber and cherry tomatoes.
- Slice the cucumber into thin rounds or dice them according to preference.
- Halve each cherry tomato, exposing their juicy interior.
- Chop the fresh parsley and mince the garlic.
- Gather all your ingredients and prepare your mixing bowl.
Cooking and Assembly
- In a mixing bowl, combine the sliced cucumber and halved cherry tomatoes.
- In a separate small bowl, whisk together the rice vinegar, grape-seed oil, kosher salt, ground peppercorn, and sugar until well blended.
- Pour the dressing over the cucumber and tomato mixture and gently toss to coat.
- Add the chopped parsley and minced garlic, mixing lightly to combine.
- Let the salad marinate for at least 10 minutes, allowing flavors to meld.
Serving
- Before serving, give the salad a final gentle toss.
- Transfer to a serving bowl or plate for presentation.
- Enjoy immediately or refrigerate for up to 2 hours for extra flavor infusion.
Notes
Use a mandoline slicer for perfectly even cucumber cuts. Adjust sugar to taste based on the sweetness of your tomatoes. Store leftovers in an airtight container in the refrigerator for up to 2 days.