This definitely seems like more of a summer side, but I’ve been wanting to get this recipe up for a while now. We are lucky that even in the winter months, you can find tomatoes that taste pretty good. Nothing will ever beat a fresh garden tomato, but these marinated tomatoes and cucumbers help bring out the best in the off-season.
This is an easy side dish that only takes a few minutes to make and some time hanging out in the fridge and then voila — delicious!
I like Campari tomatoes over romas or vine-ripened in the winter because they just taste a little better. Honestly, regular grocery store tomatoes in the winter don’t taste like much of anything at all.
The ingredients for this are pretty simple, so it’s just my suggestion to use the good tomatoes, an English cucumber, and the sweet onions. The flavor is really the best.
You will see an increased amount of liquid at the bottom after the tomatoes have sat in the fridge, marinating. When you add salt to tomatoes or cucumbers, it draws moisture out — it’s normal. Just give it another toss before serving and use a slotted spoon.
Do you need ideas on what to serve this with? I’ve got you:
If you make Marinated Tomatoes and Cucumbers, let me know in the comments!
PrintMarinated Tomatoes and Cucumbers
- Total Time: 0 hours
- Yield: 4–6 servings 1x
Ingredients
1 pound Campari tomatoes, sliced into wedges
1 large English Cucumbers, sliced into 1/4” rounds
1/2 small white onion, sliced thin — about 1/3 cup sliced onions
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons Italian seasoning
1 teaspoon kosher salt
Instructions
Combine all ingredients in a medium-sized serving bowl and stir to ensure the veggies are evenly coated.
Let the vegetables marinate in the fridge for 2-3 hours.
Notes
It’s okay if there is more liquid after 3 hours than you started with – the salt draws moisture out of the tomatoes and cucumbers. Just use a slotted spoon when serving.
- Prep Time: 3 hours and 5 minutes