Serving: This salad tastes best cold, served alongside grilled meats, sandwiches, or casseroles.
Storage: Store in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly as they sit, but the flavors will intensify.
Make ahead: Prepare the dressing a day ahead and pour it over freshly sliced veggies right before serving for the best crunch.

Variations

Balsamic twist: Swap red wine vinegar for balsamic vinegar for a deeper, sweeter flavor.
Spicy kick: Add a pinch of red pepper flakes or sliced jalapeños.
Creamy version: Stir in 1 tablespoon of Greek yogurt or sour cream into the dressing for a creamy variation.
Extra richness: Add crumbled feta cheese or sliced avocado for a heartier salad.

FAQ

Can I use English cucumbers instead of regular cucumbers?
Yes, English cucumbers work great and don’t require peeling.

What type of tomatoes are best for this salad?
Roma or vine-ripened tomatoes hold their shape well, but any fresh, juicy tomato works.

How long should the salad marinate?
At least 30 minutes is recommended, but letting it sit for a few hours enhances the flavor even more.