Marinated cucumber salad

Prep the Vegetables: Wash and slice the cucumbers into thin, even rounds. Chop the tomatoes and slice the onions thinly.
Whisk the Dressing: In a small bowl, whisk together the vinegar, oil, water, sugar, salt, and black pepper until the sugar is dissolved.
Combine: Place all the vegetables into a large non-reactive bowl (glass or ceramic is best). Pour the marinade over the top and toss gently to ensure everything is well-coated.
Marinate: Cover the bowl and refrigerate for at least 2 hours. For the best flavor, let it marinate for 24 hours, tossing occasionally so the vegetables at the top can soak in the juices.
Serve: Give the salad one final toss before serving chilled.

Creamy Version: Stir in 1/2 cup of sour cream or Greek yogurt to the dressing for a creamy, deli-style cucumber salad.
Spicy Kick: Add a pinch of red pepper flakes or thinly sliced jalapeños to the vegetable mix.
Added Protein: Toss in some canned chickpeas or feta cheese crumbles just before serving to make it a more substantial meal.

Service: Serve as a cold side dish in individual bowls or as part of a large buffet spread. It pairs beautifully with grilled chicken, steak, or fish.
Storage: This salad keeps well in the refrigerator for up to 3-5 days. In fact, it often tastes better on day two as the flavors continue to develop.
Pro Tip: If the salad releases too much liquid after a few days, you can drain some of the excess juice, though the marinade itself is highly flavorful.

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