When summer’s bounty is at its peak, there’s nothing more satisfying than a bowl of Marinated Cucumbers, Onions & Tomatoes. This refreshing summer salad is a Southern staple that combines crisp cucumbers, juicy tomatoes, and sweet onions with a tangy-sweet vinaigrette. It’s a breeze to prepare, requires no cooking, and makes the perfect side for everything from grilled meats to sandwiches.
Whether you’re planning a backyard BBQ, a casual picnic, or just need a cool, light dish to pair with dinner, this salad hits the spot. It gets better as it sits, making it a great make-ahead option too. Add some fresh herbs for an extra burst of flavor, and you’ve got a dish that captures the essence of summer in every bite.
Not only is this salad quick to make, but it also keeps well in the fridge, allowing the flavors to meld together and intensify. It’s naturally gluten-free and vegan, so it fits almost any dietary need. Bring it to family reunions, potlucks, or just enjoy it as a simple, refreshing lunch on its own. Once you try it, you'll understand why this dish has become a summertime favorite in so many homes.
Why You’ll Love Marinated Cucumbers, Onions & Tomatoes
- Quick and Easy: Ready in just 10 minutes with simple pantry and garden ingredients.
- Cool and Refreshing: A crisp, hydrating salad ideal for hot summer days.
- Make-Ahead Friendly: The longer it sits, the better it gets!
- Versatile Side Dish: Pairs beautifully with grilled meats, sandwiches, seafood, or even as a topping for bruschetta.
- Naturally Gluten-Free and Vegan: Perfect for almost any gathering or guest.
- Budget-Friendly: Uses affordable, readily available ingredients.
- Visually Appealing: Bright colors make it a beautiful addition to any table.
Ingredients You’ll Need
- 2 cups cucumbers, thinly sliced (English or garden cucumbers work well)
- 2 cups tomatoes, chopped or sliced (cherry, grape, or heirloom)
- 1 small red or sweet onion, thinly sliced
- ¼ cup white vinegar (or apple cider vinegar for a milder flavor)
- 2 tablespoons olive oil
- 1 tablespoon sugar (adjust to taste)
- Salt and black pepper, to taste
- Optional: fresh herbs like dill, parsley, or basil, for garnish
Step-by-Step Instructions
- Prepare the Vegetables:
- Wash and slice the cucumbers, chop or halve the tomatoes, and thinly slice the onion. Place everything in a large mixing bowl.
- Make the Marinade:
- In a small bowl or jar, whisk together the vinegar, olive oil, sugar, salt, and pepper until the sugar is dissolved and the dressing is well combined.
- Toss and Marinate:
- Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Let the mixture sit at room temperature for at least 15–20 minutes. For the best flavor, refrigerate for 1–2 hours or overnight.
- Serve:
- Give the salad a good stir before serving to redistribute the juices.
- Garnish with fresh herbs if desired. Serve chilled or at room temperature as a side dish or light appetizer.
Serving and Storage Tips
- Serve Cold or Cool: Best enjoyed chilled straight from the fridge or lightly cooled to bring out the crisp textures.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before each use.
- Make-Ahead: Great to make several hours ahead or the night before. The flavors meld and intensify beautifully.
- Use Ripe Tomatoes: Opt for tomatoes that are ripe but firm to prevent the salad from becoming too watery.
- Great for Meal Prep: Portion into mason jars for quick lunches or snacks throughout the week.
Helpful Notes
- Add-ins: For extra flavor and texture, try crumbled feta cheese, sliced bell peppers, chopped olives, or avocado chunks.
- Cucumber Tip: If using standard cucumbers, consider peeling and deseeding to reduce bitterness and excess moisture.
- Vinegar Variations: Red wine vinegar, champagne vinegar, or even lemon juice can be used for different flavor profiles.
- Sugar-Free Option: Substitute sugar with a splash of honey, maple syrup, or skip entirely for a tart salad.
- Mix Again Before Serving: Stir just before serving as the dressing may settle at the bottom.
Frequently Asked Questions
- Can I make this salad ahead of time?
Yes! In fact, it tastes better after sitting in the fridge for a few hours as the flavors develop. - Do I need to peel the cucumbers?
Not if you use English cucumbers or baby cucumbers. If using regular ones, peeling and deseeding is recommended. - Can I use other types of vinegar?
Absolutely. Apple cider, balsamic, red wine, or even rice vinegar all work well and offer slightly different flavor nuances. - Is this salad good for meal prep?
Yes, just be aware that tomatoes can become a bit softer over time. Store in separate containers for best texture. - What herbs pair well with this salad?
Fresh dill is classic, but parsley, cilantro, or even mint can add a unique twist. - Can I serve this as a main dish?
Yes! Add a protein like grilled chicken, chickpeas, or quinoa to make it a light, healthy meal.
Final Thoughts
Marinated Cucumbers, Onions & Tomatoes is a timeless and versatile summer dish that brings freshness, color, and tang to any table. With minimal effort and maximum flavor, it’s one of those recipes you’ll find yourself making again and again throughout the warmer months. It’s also highly customizable and forgiving—the perfect go-to when your fridge is full of garden produce or your time is short.
From Sunday suppers to picnic spreads, this marinated salad is the kind of humble dish that never goes out of style. Don’t forget to make a double batch—it always disappears faster than you expect!
Marinated Cucumbers, Onions and Tomatoes – Refreshing Summer Salad
Ingredients
- 2 cups cucumbers thinly sliced (English or garden cucumbers)
- 2 cups tomatoes chopped or sliced (cherry, grape, or heirloom)
- 1 small red or sweet onion thinly sliced
- ¼ cup white vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar adjust to taste
- Salt and black pepper to taste
- Optional: fresh herbs like dill parsley, or basil for garnish
Instructions
- Combine sliced cucumbers, tomatoes, and onion in a large bowl.
- In a separate bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
- Pour marinade over vegetables and toss gently to coat.
- Let sit for at least 15–20 minutes (or refrigerate for up to 2 hours).
- Stir before serving. Garnish with fresh herbs if using.
Notes
- Add crumbled feta, avocado, or olives for a twist.
- Store in fridge for up to 3 days.
- Stir before each serving to redistribute dressing.
- Use ripe but firm tomatoes for best texture.
- No sugar? Use honey or skip for a tarter version.
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