Marinated Cucumber Salad

Wash 3 large cucumbers thoroughly and slice into thin, uniform rounds using a sharp knife or mandoline. Chop 2 medium tomatoes into bite-sized pieces and thinly slice 1 medium onion. Place all vegetables into a large non-reactive glass or ceramic bowl.

In a separate bowl, whisk together 1 cup vinegar, ½ cup water, ¼ cup oil, ¼ cup sugar, 1 tsp salt, and ½ tsp black pepper until the sugar and salt crystals are completely dissolved.

Pour the prepared marinade evenly over the cucumbers, tomatoes, and onions. Gently toss with salad tongs until every piece is uniformly coated in the dressing.

Cover the bowl tightly and refrigerate for at least 2 hours before serving (overnight or up to 24 hours yields deep flavor integration). Toss occasionally during marination to redistribute the liquid. Give a final toss and serve cold.