Grandma Myra’s Marinated Tomato, Cucumber, & Onion Salad (GF, Vegan)

Hey There,

This recipe was a favorite of mine as a kid! I would go over to my Grandma Myra’s house for Friday night dinner most weeks & she’d make this salad on repeat during Summer months. Grandma Myra’s Marinated Tomato, Cucumber, & Onion Salad is gluten free, vegan, & perfectly crisp & cold, meaning you won’t have to turn any heat on in your kitchen. It’s the perfect side to any protein you choose & the recipe is as follows…

Ingredients:

-1 cup white vinegar (alternatively, you can use white wine vinegar)

-1/2 cup oil (use any neutral oil you like, I typically use avocado or olive oil)

-1/2 cup water, preferably filtered

-1 tsp sea salt

-1 tsp dried basil

-1 tsp dried tarragon

-Roughly 1/2 tsp cracked black pepper

-1 small or 1/2 large white onion, sliced into 1/4” rounds & separated into rings

-3 tomatoes, sliced (you can use any variety of tomato, but they need to have a slight bite left too them without being mushy/overly ripe as the marinade will soften them. It’s better to pick under-ripe than over-ripe for this)

-1 large cucumber, peeled & sliced into 1/4” thick slices

Directions:

-Mix together your marinade including white vinegar, oil, water, sea salt, dried basil, dried tarragon, & black pepper. Set aside for now.

-In a large glass dish (like a 9x13 Pyrex), arrange the rings of onion across the bottom. These are the toughest, so we want them in closest contact with the marinade.

-Layer the cucumber & tomato slices up from there.

-Cover with the marinade & refrigerate for 2 hours up to overnight. Gently toss in the marinade roughly every 30 minutes.

-When ready to eat, taste & adjust salt & pepper as you like. Using a slotted spoon, transfer to serve on a large serving platter without excess liquid. Spoon a bit of that liquid marinade right over the top, without drowning them & enjoy!

Notes:

**You can also add these to salads or wraps to liven up flavor!

**You can

For your health,

Lily