Skip to main content
TermsPrivacyCookie policyAccessibility
pashutFreeworld of flavor
HomeAboutQ&AGuidesIngredientsCooking with Kids
Sign in / Personal area
🇮🇱🇺🇸🇬🇧🇷🇺🇪🇸
🇮🇱🇺🇸🇬🇧🇷🇺🇪🇸
‹Back
Marinated Tomato and Cucumber Saladהתמונה להמחשה בלבד
Gluten-freePeanut-freeSesame-freeNut-free🇪🇺

Marinated Tomato and Cucumber Salad

Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. The layers of sliced onion, aromatic garlic, and fresh dill create a harmony of bold flavours that deepen over time, making this an ideal accompaniment or a vibrant appetizer for any table.

Prep
30 min
Servings
10
Difficulty
Medium
WhatsAppOriginal recipe

Answer first

What to know about Marinated Tomato and Cucumber Salad

A fresh, tangy Eastern European–style marinated salad with a crisp, juicy bite and a dill‑garlic aroma. Vegan and gluten-free, made in a generous batch—perfect for make‑ahead and feeding a crowd; the flavors intensify after an overnight chill.

Timing
60 min
Serves
10
Dietary notes
Gluten-free, Peanut-free, Sesame-free, Nut-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:10
  1. 1Wash the cucumbers and tomatoes well.
  2. 2If the cucumbers are soft, soak them in cold water for 15-30 minutes to harden.
  3. 3Spread the cucumbers into circles about 1.25 cm thick.
  4. 4Spread the onion into circles about ½ cm thick and quarter the tomatoes.
  5. 5Peel the garlic.
  6. 6Wash and dry the jars.
  7. 7Put a few sprigs of dill in the bottom of each jar, then add 2-4 cloves of garlic.
  8. 8Arrange the onions, cucumbers and tomatoes in two layers in each jar.
  9. 9In a large pot, bring the water, salt and sugar to a boil, stir until everything dissolves.
  10. 10Remove from the hob and add the vinegar.
  11. 11Pour the hot marinade over the vegetables in the jars, up to the top.
  12. 12Add a tablespoon of sunflower oil to each jar.
  13. 13Put the lids of the jars in boiling water for 10-15 minutes.
  14. 14In a large pot, place a towel at the bottom and fill with water, bring to a boil.
  15. 15Set the jars full of boiling water on the towel, cover lightly with the lids, and cook gently for 10-15 minutes.
  16. 16Take the jars out of the water and close tightly.
  17. 17The salad is ready to eat in 1-2 days; keep open jars in the fridge and the rest at room temperature.

Ingredients

  • 2 kg fresh tomatoes
  • 2 kg pickled cucumbers (check label for ingredients)
  • 1 kg onions
  • 2 heads garlic
  • 1 large bunch fresh dill
  • 5 litres water
  • 8 tablespoons white sugar
  • 9 tablespoons fine sea salt
  • 180 ml distilled white vinegar
  • 10 tablespoons sunflower oil (1 tablespoon per jar)

Nutrition

Calories
158
Protein
0g
Carbs
10g
Sugar
10g

Chef tips

Add a hot pepper for extra spice. Use firm, fresh cucumbers for optimal results.

Nutrition

Calories
158
Protein
0g
Carbs
10g
Sugar
10g

Chef tips

Add a hot pepper for extra spice. Use firm, fresh cucumbers for optimal results.

Culinary reasoning

Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. The layers of sliced onion, aromatic garlic, and fresh dill create a harmony of bold flavours that deepen over time, making this an ideal accompaniment or a vibrant appetizer for any table.

You might also like

More recipes and guides you might enjoy.

All recipesGluten-free recipesPeanut-free recipesGluten-free guideNut-free guide