My hubby typically hates salad but he downed this so fast! It was that good

This classic marinated cucumber, tomato, and onion salad is one of those simple bowls of vegetables that somehow eats like a treat—my husband is usually suspicious of anything called a salad, but he polished this off so quickly I barely got a second helping. It’s built on familiar Midwestern potluck flavors: crisp cucumbers, juicy tomatoes, and sweet onion in a lightly tangy, just-sweet-enough vinaigrette. Versions of this salad show up all over Eastern Europe and the American Midwest, where gardens overflow with cucumbers and tomatoes in the summer. The magic is in the brief marinade, which softens the edges of the vegetables and infuses them with flavor without turning them limp or sour. It’s easy, make-ahead friendly, and uses pantry staples you likely already have on hand.
Serve this salad well-chilled in a glass bowl so you can see all the colors—cucumbers, tomatoes, and onions glistening in the marinade. It pairs beautifully with grilled or roasted meats like chicken, pork chops, or steak, and it’s excellent alongside burgers, brats, or barbecue. For a lighter meal, spoon it next to grilled fish or a simple omelet. It’s also a natural fit for potlucks, picnics, and weeknight dinners, because it holds nicely in the fridge and actually tastes better after a little time to marinate. Offer some crusty bread to soak up the extra dressing at the bottom of the bowl.
Classic Marinated Cucumber, Tomato, and Onion Salad
Servings: 4

Ingredients
2 medium English cucumbers, thinly sliced (about 4 cups)
3 medium ripe tomatoes, chopped into bite-size pieces (about 3 cups)
1 small sweet onion (such as Vidalia), very thinly sliced (about 1 cup)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup white wine vinegar (or apple cider vinegar)
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (optional but brightens the flavor)
3 tablespoons granulated sugar (or to taste)
1/4 cup extra-virgin olive oil
2 tablespoons neutral oil (such as canola or vegetable oil)
2 tablespoons chopped fresh parsley (optional, for color and freshness)
Directions