This recipe is one of my family’s summer favorites. No cooking time involved so no heating up the kitchen. It uses three different vegetables we grow; cucumbers, tomatoes, and onions. All three are in abundance at the same time making this very simple to put together and economical too. And did I mention that this super tasty marinated cucumber salad is also super healthy?
We grew all these vegetables in our little backyard garden. If you haven’t grown onions before, you need to start. Onions are very simple to grow, have few pest or disease problems, and taste so much better than what you buy in the store. This year we grew three varieties of onions, all with different flavors. And yes, different types of onions taste different. Some are sweet. Some are very hot and spicy. And many are right in between. Mingos Nursery & Garden Center can help get you started with onions or any other vegetables you would like to try.
By the way, while all of those cucumbers came from my backyard garden, we did not actually plant any cucumbers this year. There are three different varieties growing out there, all of which volunteered to come up from seed. We have an heirloom lemon cucumber (it grows little yellow round cucumbers which are pretty sour by cucumber standards), straight 8, and some form of pickling cucumber that I cannot remember specifically from last year.
Don’t tell anyone but apparently I was not diligent enough with cleaning up the fall garden. Some cucumbers had hidden very well under all the vines apparently decayed away last year, planting this year’s cucumber seeds for us. I do not regret this situation at all. But I cannot in good conscience recommend this practice as poor fall clean up can lead to many unexpected pest and disease problems in the spring. So do as I say but not as I do.
But back to the recipe. There is a tool below that will let you print out the recipe in a nice tidy format.
Peal and slice 4-6 cucumbers. I often cut the cucumbers into fourths lengthwise before cutting into slices. You will get 3-4 cups of cucumber slices. This is a great time to use up any “mutant” cucumbers.
Next chop 2-3 medium tomatoes. I like to cut the tomatoes into thin wedges.
Slice one small to medium red onion into rings about 1/4 inch thick.
Put all the vegetables into a large bowl or crock. They will marinate in this at least overnight.
Next make the marinade. I like to use a pint or quart mason jar with a lid but you can just add everything to the vegetables and mix well. For the marinade, mix 2 Tablespoons olive oil, 1 cup of red wine vinegar, 1 teaspoon of salt, and 2 Tablespoons of sugar. Put the lid on the jar and shake until mixed. Poor the marinade over the vegetables and cover with plastic wrap.
Put the vegetables in the refrigerator overnight. Enjoy!
Roasted tomatoes are super simple to make and very healthy. What could be better?
This is a great recipe for using up a LOT of extra tomatoes. I change up the flavor of this dish by adding other herbs like thyme or basil. Try tossing in fresh chopped basil leaves instead of the Parmesan cheese. Roasted tomatoes also make a great pasta sauce base. The tomatoes become sweet and lose much of their acidic taste as they caramelize. Even people who generally do not like tomatoes will love these.
The measurements listed below are all approximate. This recipe is extremely forgiving and can be made in larger batches easily.
A recipe card can be printed out below.
Step 1: Preheat the oven to 375 degrees.
Step 2: Slice tomatoes into bite-sized pieces. Cherry and grape tomatoes can just be cut in half. Larger tomatoes will need to be cut into several pieces. You are looking for 1 to 2 inch slices no more than half an inch thick.
This next step is optional, but if you are using really juicy slicing tomatoes, this will help the tomatoes roast in the oven rather than steam. Lay your tomato slices out on paper towels and sprinkle with salt. Let the tomatoes rest this way for 10 minutes or so. This will allow extra water to be absorbed by the paper towels. If you add salt at this step, skip adding the salt in Step 3 below.
Step 3: Put the sliced tomatoes into a mixing bowl. Add olive oil to tomatoes. In a small bowl mix the salt and garlic powder together then add to tomatoes and olive oil. Use a spoon to mix. You want each tomato slice to be coated in oil.
Step 4: Move the tomatoes to a baking dish. If using, sprinkle with Parmesan cheese.
Step 5: Bake for 30 minutes. Thicker slices or juicier tomatoes may require additional time.
We often have these as a side dish. Sometimes I add them to pasta or rice dishes.