Marinated Cucumbers, Onions, and Tomatoes

by

Fresh, crisp, and bursting with vibrant flavor, Marinated Cucumbers, Onions, and Tomatoes is a classic summer salad that’s as refreshing as it is easy to make. Juicy tomatoes, crunchy cucumbers, and thinly sliced onions are tossed in a tangy homemade vinaigrette with herbs and spices, then chilled until the vegetables soak up every delicious bite. Perfect for barbecues, picnics, potlucks, or weeknight dinners, this colorful salad pairs beautifully with grilled meats, sandwiches, and seafood.

Recipe Information

  • Prep Time: 15 minutes
  • Marinating Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Servings: 6
  • Cuisine: American
  • Course: Side Dish, Salad
  • Difficulty: Easy

Ingredients

For the Salad

  • 2 large cucumbers, thinly sliced
  • 3 large ripe tomatoes, cut into wedges or chunks
  • 1 medium red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (optional)

For the Marinade

  • ½ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon Dijon mustard (optional, for added flavor)

Equipment Needed

  • Large mixing bowl
  • Small bowl or measuring cup
  • Whisk
  • Sharp knife
  • Cutting board
  • Airtight container

Instructions

Step 1: Prepare the Vegetables

Wash and dry the cucumbers and tomatoes.

Slice the cucumbers into thin rounds.

Cut the tomatoes into wedges or bite-sized chunks.

Thinly slice the red onion.

Place all the vegetables into a large mixing bowl.

Step 2: Make the Marinade

In a small bowl, whisk together:

  • Apple cider vinegar
  • Olive oil
  • Sugar
  • Salt
  • Black pepper
  • Garlic powder
  • Oregano
  • Basil
  • Dijon mustard (if using)

Whisk until the dressing is well combined.

Step 3: Combine

Pour the marinade over the vegetables.

Add the chopped parsley and dill.

Gently toss until everything is evenly coated.

Step 4: Marinate

Cover the bowl or transfer the salad to an airtight container.

Refrigerate for at least 1 hour, stirring once or twice to help the vegetables absorb the dressing.

For even more flavor, marinate for 4–8 hours.

Step 5: Serve

Give the salad a gentle stir before serving.

Serve chilled with a slotted spoon, allowing any excess marinade to drain.

Nutrition Information (Per Serving)

  • Calories: 115
  • Protein: 2g
  • Carbohydrates: 9g
  • Fat: 8g
  • Saturated Fat: 1g
  • Fiber: 2g
  • Sugar: 6g
  • Sodium: 390mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Use firm, ripe tomatoes for the best texture.
  • English cucumbers or Persian cucumbers work well because they have fewer seeds.
  • Slice the onions thinly so they absorb the marinade without overpowering the salad.
  • Chill the salad for several hours to develop the best flavor.
  • Stir gently before serving to redistribute the dressing.

Flavor Variations

Greek-Style Salad

Add:

  • Crumbled feta cheese
  • Kalamata olives
  • Fresh oregano

Spicy Version

Mix in:

  • Thinly sliced jalapeños
  • Crushed red pepper flakes
  • A dash of hot sauce

Creamy Cucumber Salad

Stir in ½ cup sour cream or Greek yogurt just before serving.

Italian-Inspired

Add:

  • Fresh mozzarella pearls
  • Fresh basil
  • A drizzle of balsamic glaze

Garden Fresh

Include sliced bell peppers, radishes, or avocado for extra color and texture.

Storage

Refrigerator

Store in an airtight container for up to 3 days.

The vegetables will continue to soften as they marinate, making the salad even more flavorful.

Freezer

Freezing is not recommended, as the fresh vegetables will lose their crisp texture once thawed.

What to Serve with Marinated Cucumbers, Onions, and Tomatoes

This refreshing salad pairs perfectly with:

  • Grilled chicken
  • Barbecue ribs
  • Burgers
  • Fried chicken
  • Pulled pork
  • Grilled steak
  • Baked fish
  • Cornbread
  • Potato salad
  • Fresh crusty bread

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! In fact, it tastes even better after a few hours in the refrigerator, making it an excellent make-ahead side dish.

Can I use white vinegar instead of apple cider vinegar?

Absolutely. White vinegar provides a sharper tang, while apple cider vinegar offers a slightly sweeter, milder flavor.

Do I have to peel the cucumbers?

Not necessarily. If using English or Persian cucumbers, the peel is tender and can be left on. For garden cucumbers with thicker skins, peeling is recommended.

Can I reduce the sugar?

Yes. Adjust the sugar to suit your taste or replace it with honey for a natural sweetness.

How long does this salad last?

It stays fresh in the refrigerator for up to 3 days, although it’s best enjoyed within the first 24–48 hours while the vegetables are still crisp.

Final Thoughts

Marinated Cucumbers, Onions, and Tomatoes

Leave a Comment