Need a summer salad that’s crisp, tangy, and unbelievably easy? This marinated cucumber, tomato, and onion salad is here to refresh your plate. With just a handful of ingredients and a quick toss in a vinegar marinade, you’ve got a cool, crunchy, quick vegetable side that goes with just about anything.
Whether you’re prepping for a barbecue or need something light for dinner, this recipe delivers bold flavor with minimal fuss. It’s that tried-and-true dish you’ll make again and again—especially when the produce aisle is bursting with ripe tomatoes and crunchy cucumbers.
Why You’ll Love This Marinated Cucumber, Tomat,o and Onion Salad
- Quick to make and refreshingly light
- Perfect for summer gatherings or simple weeknight meals
- Pairs beautifully with grilled dishes or sandwiches
- A great way to use up garden vegetables
Ingredients
- 3 medium cucumbers (about 600 g), peeled and sliced ¼ inch thick
- 1 medium white onion (about 150 g), sliced into thick rings
- 3 medium tomatoes (about 450 g), chopped large
- ½ cup vinegar of choice (distilled, apple cider, rice, or wine)
- ¼ cup granulated sugar
- 1 cup water
- 2 tsp salt
- ½ tsp coarse black pepper (or to taste)
- 2 tbsp vegetable oil (olive oil preferred)
- ½ tsp dried basil
- ½ tsp dried parsley
How to Make This Summer Salad
- Chop Your Veggies: Slice the cucumbers and onions, and chop the tomatoes. Toss them together in a large mixing bowl.
- Mix the Marinade: In a separate bowl or directly in the same bowl (no judgment here!), stir together the vinegar, sugar, water, salt, pepper, oil, basil, and parsley until the sugar and salt are fully dissolved.
- Combine: Pour the marinade over the vegetables and give everything a good toss to coat evenly.
- Chill: Cover the bowl and refrigerate for at least 2 hours. The longer it sits, the more the flavors meld.
- Serve: Enjoy chilled, with or without the extra marinade—it’s delicious either way.
Tips for the Best Marinated Salad
- Use ripe, firm produce. Soft tomatoes or overly watery cucumbers won’t hold up as well.
- Customize the herbs. Fresh dill or oregano are lovely additions.
- Don’t rush the chill. Two hours is the sweet spot, but overnight is even better.
- Serve with a slotted spoon if you prefer less liquid on your plate.
A Little Backstory
This salad brings me straight back to potlucks at my grandma’s house. Her version always had that perfect tang—sweet and sharp, with just enough peppery bite. I modernized it slightly with a splash of olive oil and some dried herbs, but the heart of it remains the same. It’s the salad that disappears first and the one everyone asks for.
What to Serve It With
This salad is a dream alongside grilled meats, roasted chicken, or even a hearty sandwich. It also makes a lovely topping for burgers or stuffed pitas. On hot days, it can be the star of a light lunch all on its own with some crusty bread.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. The veggies will soften over time, but the flavor keeps improving. Give it a good stir before serving again. If you prefer less liquid, strain off a bit of the marinade before refrigerating.
FAQs
Can I use red onions instead of white?
Absolutely. Red onions add a bit of color and a milder bite.
Is there a sugar-free version?
Yes! To keep it low-carb, try a sugar substitute like erythritol or stevia.
Can I use cherry tomatoes?
Halved cherry tomatoes work great and hold up even better over time.
Final Thoughts on Marinated Cucumber, Tomato, and Onion Salad
This marinated cucumber, tomato, and onion salad is the crunchy, tangy companion your summer meals need. Whether you’re feeding a crowd or just making dinner for one, its bright, bold flavor and easy prep make it a go-to all season long. One bite, and you’ll understand why it’s a staple on so many tables.
Print
Marinated Cucumber, Tomato, and Onion Salad: The Summer Side That Steals the Show
- Total Time: 2 hours 15 minutes (including chill time)
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
This marinated cucumber, tomato, and onion salad is a crisp, tangy summer side dish made with fresh vegetables tossed in a flavorful vinegar marinade. It’s a classic crowd-pleaser perfect for barbecues, picnics, and simple weeknight meals, quick to make and bursting with garden freshness.
Ingredients
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3 medium cucumbers (about 600 g), peeled and sliced ¼ inch thick
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1 medium white onion (about 150 g), sliced into thick rings
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3 medium tomatoes (about 450 g), chopped large
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½ cup vinegar of choice (distilled, apple cider, rice, or wine)
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¼ cup granulated sugar
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1 cup water
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2 tsp salt
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½ tsp coarse black pepper (or to taste)
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2 tbsp vegetable oil (olive oil preferred)
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½ tsp dried basil
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½ tsp dried parsley
Instructions
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Slice cucumbers and onions, and chop tomatoes. Combine in a large mixing bowl.
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In another bowl (or the same one), stir together vinegar, sugar, water, salt, pepper, oil, basil, and parsley until dissolved.
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Pour marinade over vegetables and toss well to coat.
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Cover and refrigerate for at least 2 hours to let flavors develop.
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Serve chilled, with or without extra marinade.
Notes
Use firm, ripe produce for best texture.
Add fresh herbs like dill or oregano for extra flavor.
Salad is best after 2+ hours of marinating.
Use a slotted spoon to serve if you prefer less liquid.
Can substitute red onion or cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook / Marinating
- Cuisine: American