Zutaten
Methode
- Set out everything you need first: a big mixing bowl, a whisk, and a sharp knife or mandoline for the vegetables.
- Pour the water and white vinegar into the bowl, then add the oil, sugar, salt, and cracked pepper. Whisk steadily for about 30 seconds until the sugar and salt dissolve and the liquid looks uniform.
- Slice the cucumbers into thin coins, cut the tomatoes into wedges, and separate the onion into thin rings. Slide all of the vegetables into the dressing and fold them gently with a spatula so every piece gets coated.
- Press a sheet of plastic wrap directly onto the surface, or transfer everything to a lidded container, and chill for a minimum of 2 hours. Four hours or overnight gives an even deeper flavor.
- Stir once more before serving and spoon the salad into bowls with plenty of the chilled marinade. Serve cold alongside grilled meat, burgers, or sandwiches, or eat it on its own as a light dish.
Notizen
Swap the granulated sugar for an equal amount of honey or maple syrup if you prefer a less refined sweetener, though the dressing will darken slightly.
Apple cider vinegar or white wine vinegar can replace the distilled white vinegar for a softer, fruitier tang.
Toss in a handful of chopped fresh basil, dill, or parsley right before serving to brighten the flavor without wilting.
Keep the salad in a sealed container in the refrigerator for up to 4 days; the cucumbers soften over time, so it is best within the first 2 days.
Salt the cucumbers first and let them drain for 15 minutes if you want a crunchier result, then pat dry before adding the dressing.
Do not skip the chilling time, since the vegetables need those hours to absorb the sweet and sour marinade.
If the dressing tastes too sharp, whisk in another tablespoon of sugar; if it tastes too sweet, add a splash more vinegar.