Ah, that’s a classic refreshing Mexican-style salad—perfect as a side dish or topping for tacos! It’s tangy, lightly sweet, and super easy to make. Here’s a simple recipe:
Ingredients:
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2 cucumbers, thinly sliced
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2 tomatoes, diced or sliced
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1 small red onion, thinly sliced
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¼ cup white vinegar (or apple cider vinegar)
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2–3 tbsp olive oil
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1 tsp sugar (optional, balances acidity)
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Salt & pepper to taste
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Optional: chopped cilantro or jalapeño slices for extra flavor
Instructions:
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Prepare the vegetables:
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Slice cucumbers, tomatoes, and onions. Place in a large bowl.
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Make the marinade:
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In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
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Combine:
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Pour the marinade over the vegetables. Toss gently to coat everything evenly.
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Marinate:
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Let sit at room temperature for 15–30 minutes, or in the fridge for a few hours for stronger flavor.
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Serve:
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Serve chilled or at room temperature. Perfect with tacos, grilled meat, or on sandwiches.
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✅ Tips:
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For extra punch, add a squeeze of lime juice and a pinch of chili flakes.
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For a crisper cucumber, peel and deseed it before slicing.
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This keeps in the fridge for 2–3 days, but best eaten fresh.
If you want, I can also give a “Mexican street-style version” that’s tangier, spicier, and has a little chili kick—super popular with tacos and elotes.