Introduction: Marinated Cucumbers and Tomatoes

Picture of Marinated Cucumbers and Tomatoes

Growing up in the backwoods of West Virginia, this dish was a staple of reunions in the "Hollar." A refreshingly crisp dish perfect for a noontime meal. It's extremely healthy and helpful in rehydration.

Step 1: Supplies

Picture of Supplies

There aren't many ingredients in this so it's super simple to make.

3 medium sized cucumbers(or 1 and a half large ones)
3 tomatoes
White distilled vinegar
1 medium sized red onion
Water
Salt(optional)
Oil

Large bowl with lid(or cling wrap)
Paring knife
Cutting board
1 cup measuring cup
1/3 cup measuring cup
Chef knife(optional)

Step 2: Fruit Ninja IRL *Veggie Edition

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Wash the cucumbers and tomatoes.

Stem the tomatoes, cut the bottoms and any bad spots off. First half, then half, then half the tomatoes again. So your left with 8 wedges of tomato. Add them to your bowl.

Slice the ends off the cucumbers(I'm not really sure if it's true but my aunt always used to say you slice into a cucumber until you hit the seeds because it the ends don't absorb the marinade as well). So it may take a few tries to find the right spot. Then slice the cucumbers in 1/4" all the way down the length. Add them to your bowl as well.

Step 3: Baby, Don't Make Me Cry

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My absolute least favorite part of making this is slicing the onion. Not because it's difficult, I'm just a wimp. I also like to wear gloves and use a bigger knife for this part, but neither is necessary.

Cut the ends off the onion and husk the outer dried layers off.

Next slice the whole onion in 1/4" slices.

Separate into rings and dispose of the middles.

Add to your bowl.

Step 4: Then There Was Science...

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Measure out 3 cups of the White Distilled Vinegar, add to your bowl.

Measure out 3 cups of water and add to the bowl also.

Add 1/3 cup of oil.

Mix!

After everything is mixed thoroughly, I like to make sure all the cucumbers and tomatoes are submerged or at least in the marinade. 

Step 5: And Now to Chill

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Cover your bowl with either a lid or cling wrap and refrigerate to taste. I say that because some people like it in as little as two hours afterwards, but my roommate likes it after 24 hours. Start with 6 or overnight and taste it. I usually serve as a side with lunch meat sandwiches. 

Enjoy!

Side note: This will feed 6-8, or 1 with a serious veggie habit.

Comments

jim21489 (author)2016-06-25

l love this salad. I could make a meal out of it. I add just a little sugar to my recipe.
Love this stuff!

misswang made it! (author)2015-08-03

rice Vinegar +water is also working,but I add some white sugar extra and some apple , it will be more deliciouse also!

Uncle Kudzu (author)2014-07-31

This sounds so good! I have tomatoes and cukes in the garden right now - I'm gonna try this. Wonder what some fresh lime juice would do for it?

clipwritesnap (author)2014-02-02

Putting the onion in the fridge can help cut down on the tears. A friend uses a similar recipe with red wine vinegar, and a bit of dill. This looks great !

gvitrano (author)2014-01-30

In summer I like this very much. From Italy.

paganwonder (author)2014-01-28

My Dad wanted this everyday after work, with his beer, all summer long! I put a few hard boiled eggs in mine, after a couple days the shell is gone and makes a welcome appetizer before dinner.

I've never seen it with eggs in it before but I can believe it'd eat thru the shell lol. This stuffs potent.. But my friend absolutely loves it. He just sits with a fork and eats out of the bowl, so I get the picture of your dad always wanting it. Food transcends time :)

nkargatzis (author)2014-01-28

um this is Greek salad.......

Not really, least not as I know a Greek salad. Greek salads aren't marinated and usually have peppers, lettuce, and feta cheese. It's similar though, you use olive oil and vinegar as a dressing on them.

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