Active Time: 15 mins
Marinate Time: 12 hrs
Total Time: 14 hrs 15 mins
Ingredients:
2/3 cup extra-virgin olive oil
2 1/2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon dried herbes de Provence or Italian herb blend
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
3 large ripe beefsteak-style tomatoes, cored and cubed into ¾-inch chunks
1 medium red onion, halved and sliced into thin half-moons
1 large English or seedless cucumber, peeled and quartered lengthwise, then diced in ½-inch chunks
Garnish: Minced fresh herbs to serve, such as parsley, basil, chives or chervil (optional)
Directions
Make dressing:
Mix oil, vinegar, dried herbs, salt, black pepper, and red pepper in a large bowl with a tight-fitting lid.
Add cucumbers, tomatoes, and onions:
Add the vegetables, and toss well to coat and combine.
Marinate:
Leave at room temperature for one hour. Toss again, and taste for salt and pepper. Adjust seasoning as needed. Cover with lid (or spoon into a zip-top bag), and store in the fridge for 12 to 24 hours, stirring occasionally.
Season and serve:
Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.
Frequently Asked Questions
Should you eat cucumbers and tomatoes in a salad together?
Yes, absolutely. Cucumber and tomatoes are natural partners in a salad—and we like them even more with onions.
Should I leave the skin on a cucumber for a salad?
This is up to you and what you prefer. English cucumbers have softer skins, so they’re OK to leave on. Kirbys are a bit tougher, so you might prefer to run a vegetable peeler down them before you slice.