Pin This Marinated Cucumbers, Onions, and Tomatoes recipe brings together the freshest flavors of summer with minimal effort. Crisp cucumbers join sweet tomatoes and sharp onions, all soaking in a lightly tangy vinaigrette. It makes the kind of bright, versatile salad you will turn to again and again whether you are headed to a picnic or just need a refreshing side for a weeknight dinner.
I first whipped up this salad during a scorching July, hoping to use up my overflowing cucumber patch. Now it is my go-to for hot days and it always disappears fast at cookouts and family lunches.
Ingredients
- Cucumbers: choose ones that feel firm and heavy for their size as these signal freshness and crisp texture
- Cherry or grape tomatoes: both types provide juicy bursts of flavor opt for deeply colored tomatoes for the best taste
- Red or white onion: red onion adds color and mild bite while white onion has a sharper flavor slice very thin for the best texture
- Apple cider vinegar or red wine vinegar: each brings a gentle tang with subtle fruitiness look for bottles with just one ingredient listed
- Extra virgin olive oil: pick the freshest oil you can find since this salad is uncooked and oil flavor shines
- Garlic: fresh garlic offers punchy depth mince very finely so it disperses evenly
- Fresh parsley or dill: either herb delivers a clean grassy note choose fragrant bunches with bright leaves
- Salt and pepper: basic seasonings that tie the flavors together use kosher or flaky salt for best seasoning and freshly ground pepper for a little heat
- Red pepper flakes: for a kick totally optional but a pinch really brightens things
Instructions
- Wash and Prep the Vegetables:
- Clean cucumbers tomatoes and onion thoroughly under cool water. Trim the ends from the cucumbers and slice them as thin as possible using a sharp knife or mandoline. Halve the tomatoes. Peel the onion and slice paper thin to avoid overpowering the salad.
- Mix the Marinade:
- In a mixing bowl measure out the vinegar and olive oil. Add the minced garlic then a generous pinch of salt and pepper. Whisk briskly until the salt dissolves and the mixture looks blended. If you like some spice whisk in the red pepper flakes now.
- Combine the Salad:
- Place cucumbers tomatoes and onion in a large mixing bowl. Gently lift and toss with clean hands or tongs to spread the onions and tomatoes evenly throughout the cucumber base.
- Add the Marinade and Chill:
- Pour the vinaigrette over the vegetables making sure to drizzle every area. Using tongs toss everything gently for a full minute so every piece is coated. Cover the bowl tightly and refrigerate for at least half an hour. The flavors develop even better if left to marinate overnight.
- Finish and Serve:
- Take the bowl from the fridge just before serving. Toss the salad gently to redistribute juices. Sprinkle in chopped parsley or dill and toss once more. Taste for seasoning and add extra salt or vinegar if needed. Serve cold and enjoy.
Pin Dill is my absolute favorite for this salad because it reminds me of summers at my grandmother’s house where dill grew wild along the fence. She would always sneak an extra handful into the bowl and somehow it made the whole kitchen smell like sunshine.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. The veggies keep their crunch for up to two days. If you want to make ahead always add fresh herbs just before serving so they look and taste vibrant. Sometimes I double the recipe so I have lunch for the next day.
Ingredient Substitutions
If you do not have cherry tomatoes use any ripe tomato cut into chunks. English cucumbers work just as well as regular ones. Shallots or sweet onions swap in easily for red or white onion especially if you want a milder taste. Try white balsamic or champagne vinegar for a slightly different tang.
Serving Suggestions
Serve this salad with grilled chicken or fish for summer dinners. It is a classic partner for barbecue pulled pork or burgers too. I love adding feta cheese or chickpeas to make it heartier for lunch. For a picnic pack it cold in a lidded container with a slab of cornbread.
Cultural and Seasonal Notes
Marinated salads like this one are staples in homes from the American South to Eastern Europe and the Mediterranean. They are celebrated for making the most of seasonal produce and stretching simple ingredients in creative ways. In summer market months swap in whatever vegetables look best like radish or sweet red pepper.
Pin This crisp, marinated salad brings freshness to any meal with almost no effort. Once you serve it, you will look for reasons to make it through every warm month.
Recipe FAQ
- → Can I use different types of onions?
Yes, both red and white onions work well. Choose whichever you prefer for flavor or color.
- → How long should the vegetables marinate?
Marinate for at least 30 minutes, but a few hours or overnight yields deeper flavor.
- → Is it necessary to peel the cucumbers?
Peeled or unpeeled cucumbers are both fine, depending on your texture preference.
- → Can I add extra herbs or spices?
Absolutely! Fresh parsley, dill, or a pinch of red pepper flakes add great flavor variations.
- → How should leftovers be stored?
Keep the marinated vegetables covered in the refrigerator for up to two days for best freshness.