What The Yummy Bowl fans are saying across different platforms:
Came out great! Best dressing ever for this salad. Betty, Pinterest
I’ve always made the salad but I never knew to use herbs and water it’s wonderful. Never knew to use oil either I’m a great grandma and you learn something new everyday! Thank you love it. Katherine, Blog Comments
HOW TO MAKE MARINATED CUCUMBERS, TOMATOES AND ONIONS
Combine ingredients in large bowl and mix well.
Refrigerate at least 2 hours before serving.
Serve with the liquid or without, either way it’ll taste delicious as all the veggies are marinated thoroughly.
Here are some tips to make the best Marinated Cucumbers, Onions and Tomatoes:
TIPS
Sugar – For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement. This salad is delicious with added sweetness but you can leave it out completely.
Vinegar – The vinegar enhances the natural flavor in the vegetables and adds freshness to the dish. I used apple cider vinegar but feel free to use stronger vinegar such as white vinegar or milder versions such as rice vinegar or wine vinegar.
Marinate the veggie mix in the refrigerator for two hours (For the best flavor, however, refrigerate for 24 to 48 hours before serving.)
For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.
Add more herbs – fresh or dried dill will add a burst of flavor to the dish. When serving the salad.
Add red or yellow or green bell peppers.
Any onion will work here, red onions give a nice color and different taste to the salad too.
Best to be stored in fridge in a jar or air-tight container for up to 2-3 days.
SERVING SUGGESTIONS
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