The snap of a crisp cucumber, the bite of tangy onions, and the juicy burst from ripe tomatoes—now imagine all that in one bowl, soaking up a vibrant marinade. That’s exactly what you get with my marinated cucumbers, onions, and tomatoes recipe! It’s the kind of summer salad that disappears fast at picnics and backyard BBQs (people go back for seconds, trust me). I stumbled onto this combo years ago at a family reunion, and ever since, it’s my go-to for warm weather gatherings. The best part? You don’t need fancy ingredients or any complicated steps—just some fresh veggies, a tangy marinade, and a little patience while the flavors mingle in the fridge.
Honestly, I make this salad all summer long (sometimes twice a week!). It’s crunchy, refreshing, and so easy to throw together, especially when my garden is overflowing with cucumbers and tomatoes. If you’ve never tried marinating your veggies like this, you’re in for a treat. The vinegar dressing softens everything just enough and transforms basic veggies into something crave-worthy. Plus, it’s versatile—perfect for busy families, potlucks, or just a simple lunch when you need something light but satisfying. If you love recipes that are both healthy and full of flavor, you’ll want to keep this one on repeat.
I’ve tested different versions over the years—tweaking the vinaigrette, swapping in different onions, adjusting the sweetness—and this is the one that always gets the most rave reviews. Whether you’re a salad lover, looking for a new way to eat your veggies, or just want an easy summer side dish, this marinated cucumbers, onions, and tomatoes recipe delivers big time. Let’s get you set up for your new favorite salad!
Why You’ll Love This Marinated Cucumbers, Onions, and Tomatoes Recipe
Let’s face it—summer salads can get repetitive. But this marinated cucumbers, onions, and tomatoes recipe is a total game-changer. After years of bringing it to family gatherings and tweaking the marinade, I can promise you: there’s just something special about this combo. Here’s why you’ll be obsessed:
- Quick & Effortless: You can toss everything together in under 15 minutes. Marinating does the rest while you chill by the pool (or chase after kids!).
- Simple, Everyday Ingredients: No need for a special grocery run. You probably have everything you need—cucumbers, tomatoes, onions, a bit of vinegar, oil, and some pantry spices.
- Perfect for Summer Gatherings: Whether it’s a backyard BBQ, picnic, or weeknight dinner, this salad fits right in. It’s a lifesaver when you’re feeding a crowd.
- Crowd-Pleaser: Even folks who claim they “don’t like onions” go back for more. Kids love the sweet-tart flavors, and adults appreciate the fresh crunch.
- Unbelievably Delicious: The marinade transforms simple veggies into something bright, tangy, and totally addictive. The colors alone make it a showstopper on the table!
What really sets my version apart? I blend a splash of apple cider vinegar with a touch of sugar and some cracked black pepper, giving it a perfect balance of sweet, tangy, and savory. I like to slice the cucumbers thin for extra crunch, and sometimes I’ll use colorful heirloom tomatoes for a pop of color. It’s the kind of salad that feels nostalgic—like something your grandma used to make—but with a modern, lighter twist.
This isn’t just another salad—it’s the one people ask for the recipe after the first bite. It’s comforting, refreshing, and honestly, it’s been a staple at my table for years because it never gets old. Whether you’re looking to impress guests, use up garden veggies, or just want something that makes healthy eating exciting, you’ll love how easy and satisfying this marinated cucumbers, onions, and tomatoes recipe is.
What Ingredients You Will Need
This marinated cucumbers, onions, and tomatoes recipe keeps things wonderfully simple. These are the ingredients that bring out bold flavor and amazing texture—no fuss, just fresh, tasty veggies and a zippy marinade. Here’s what you’ll need:
- Fresh cucumbers (2 large or 3 medium, about 1 lb/450g, sliced thinly; English or Persian cucumbers work great for fewer seeds and thinner skin)
- Ripe tomatoes (3 medium, about 1 lb/450g, cut into wedges or thick slices; I love using vine-ripened or heirloom for extra flavor and color)
- Red onion (1 medium, about 5 oz/140g, sliced thinly; sweet onions work if you don’t love a strong bite)
- Apple cider vinegar (1/4 cup/60ml; adds a gentle tang—white vinegar works if that’s what you have, but apple cider is my top pick)
- Olive oil (3 tablespoons/45ml; use extra virgin for best flavor, but any mild oil will do in a pinch)
- Granulated sugar (1 tablespoon/12g; just enough to balance the acidity—honey or agave also work for a slightly different sweetness)
- Kosher salt (1 teaspoon/6g; or more to taste—seasoning is key, so don’t skip this step)
- Coarse black pepper (1/2 teaspoon/1g; freshly cracked gives the best zing, but use pre-ground if needed)
- Fresh dill (2 tablespoons/5g, chopped; optional, but it adds a fresh, herby note—parsley or basil work as swaps)
- Garlic clove (1 small, minced; optional, for a deeper savory kick—skip if you want a milder salad)
Ingredient Notes and Substitutions:
- Cucumbers: If you only have regular garden cucumbers, peel them if the skin is thick or waxy. I prefer English or Persian cucumbers for their thin, tender skin and minimal seeds.
- Onions: Red onions look pretty and taste sharp, but sweet Vidalia or white onions are milder if you want less bite. To mellow raw onions, soak slices in cold water for 5 minutes before marinating.
- Tomatoes: Any ripe tomato works! Cherry or grape tomatoes are cute and less juicy, making the salad a bit crunchier.
- Vinegar: Red wine vinegar or white wine vinegar can replace apple cider vinegar if you want a different tang. Avoid balsamic—it overpowers the veggies.
- Sweetener: You can use honey, agave, or even a sugar substitute if you’re watching carbs. Adjust to your taste.
- Fresh herbs: Dill is classic, but basil or parsley are delicious, especially with tomatoes.
I usually stick with what’s in the fridge, and honestly, every batch turns out just a bit different (which keeps it fun!). This salad is forgiving—use what’s fresh, and don’t sweat the small stuff.
Equipment Needed
You won’t need a ton of gadgets to make this marinated cucumbers, onions, and tomatoes recipe. Here’s what I grab before getting started:
- Large mixing bowl: Big enough to toss all the veggies and marinade together without spilling. I’ve used both glass and stainless steel—either works, but glass shows off those pretty colors.
- Sharp chef’s knife: For thin, even slices. A serrated knife is helpful for tomatoes if they’re super ripe (no squishing!).
- Cutting board: I recommend a wooden or plastic one—just make sure it’s sturdy so nothing slips.
- Measuring cups and spoons: For the marinade. I eyeball sometimes, but measuring helps with consistency.
- Whisk or fork: For mixing the marinade. A fork works just fine—no need for anything fancy.
- Plastic wrap or a tight-fitting lid: To cover the bowl while the salad chills in the fridge. If you have a salad spinner bowl with a lid, that’s perfect for easy mixing and storage.
If you don’t have a large mixing bowl, a big food storage container with a lid is a great substitute (plus, it’s easy to shake and mix). For quick cleanup, I sometimes use a mandoline slicer for the cucumbers—just watch your fingers! I’ve found that keeping your knives sharp and giving your cutting board a quick salt scrub helps keep everything in good shape for next time.
How to Make Marinated Cucumbers, Onions, and Tomatoes
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Prep the veggies:
- Wash 2 large cucumbers (about 1 lb/450g), 3 medium tomatoes (about 1 lb/450g), and 1 red onion (about 5 oz/140g).
- Slice cucumbers into thin rounds (about 1/8-inch/3mm thick). If using regular cucumbers, peel if the skin is thick or waxy.
- Cut tomatoes into wedges or thick slices. For cherry or grape tomatoes, halve them.
- Peel and slice the red onion into thin rings or half-moons.
Tip: For milder onions, soak the slices in ice water for 5 minutes, then drain and pat dry.
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Make the marinade:
- In a measuring cup or small bowl, combine 1/4 cup (60ml) apple cider vinegar, 3 tablespoons (45ml) olive oil, 1 tablespoon (12g) sugar, 1 teaspoon (6g) kosher salt, and 1/2 teaspoon (1g) black pepper.
- Whisk until the sugar and salt dissolve.
- If using, add 1 minced garlic clove and 2 tablespoons (5g) chopped fresh dill.
Warning: Taste your marinade—if it’s too sharp, add a splash more oil or a pinch more sugar.
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Combine and toss:
- Add sliced cucumbers, tomatoes, and onions to a large mixing bowl.
- Pour the marinade over the veggies.
- Toss gently with clean hands or salad tongs to coat everything evenly.
Note: Don’t skimp on tossing! You want every piece coated in the marinade.
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Chill and marinate:
- Cover the bowl with plastic wrap or a lid.
- Refrigerate for at least 1 hour, up to 4 hours, stirring once or twice for even marinating.
Tip: The longer it sits, the more flavor it soaks up. Overnight is delicious, but the veggies will get softer.
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Finish and serve:
- Remove from the fridge, give the salad a quick toss.
- Taste and adjust salt or pepper if needed.
- Sprinkle with more fresh herbs before serving, if desired.
Sensory cue: The salad should smell bright and herby, and the veggies should feel crisp but slightly tender from the marinade.
Troubleshooting:
- If your salad tastes too sharp, add a splash of water or a bit more sugar.
- If it’s bland, a little extra salt or more herbs will perk it up.
- Too watery? Drain off some liquid before serving (especially if sitting overnight).
Personal tip: I always make a double batch because it goes so fast. And don’t forget—leftovers taste even better the next day!
Cooking Tips & Techniques for Perfect Marinated Cucumbers, Onions, and Tomatoes
I’ve made this marinated cucumbers, onions, and tomatoes recipe more times than I can count, and these little tricks make a big difference. Here’s what I’ve learned (sometimes the hard way):
- Slice Evenly: Thinner slices mean more surface area for the marinade. If you have a mandoline, use it for uniform cucumbers and onions. Just watch your fingers—been there, done that, ouch!
- Let It Chill: Don’t rush the marinating step. One hour is minimum, but two or more lets the flavors really develop. The veggies will soften slightly and soak up all that tangy goodness.
- Don’t Overcrowd: Use a large enough bowl so you can toss everything well. If the veggies are packed tight, some pieces won’t get enough marinade.
- Balance the Flavors: Everyone’s taste is different. Start with the recipe, but don’t be afraid to add a pinch more sugar or salt. I always taste after an hour and adjust before serving.
- Drain if Needed: Tomatoes and cucumbers release water as they sit. If your salad gets too watery, just use a slotted spoon to serve or drain off excess marinade before plating.
- Multitask: While the salad marinates, prep your main dish or get the grill going. Marinated veggies are the ultimate “set it and forget it” side.
- Herb it Up: Fresh herbs really do make a difference. Dill is my favorite, but don’t be shy with basil or parsley for variety.
Common mistake? Using unripe tomatoes—they’ll be mealy and flavorless. Always pick tomatoes that feel heavy and smell sweet at the stem. And if you ever forget to add salt initially, just sprinkle some on before serving. It’s never too late to fix! Honestly, this salad is so forgiving, even a little imperfection still tastes great. Just make it your own and enjoy the process.
Variations & Adaptations
One of my favorite things about this marinated cucumbers, onions, and tomatoes recipe is how easy it is to adapt. Here are a few ways to switch things up:
- Low-Carb or Keto: Swap the sugar for your favorite no-calorie sweetener (like erythritol or monk fruit). The flavor stays bright and tangy, just with fewer carbs.
- Allergy-Friendly: If you’re avoiding garlic or onions, use thinly sliced fennel instead for a subtle crunch and mild flavor. For an oil-free version, just skip the olive oil—it’ll still taste fresh, though a bit less rich.
- Make it Mediterranean: Add crumbled feta cheese and a handful of kalamata olives for a Greek-inspired twist. Sometimes I toss in a few pepperoncini slices for extra zip.
- Seasonal Swaps: In late summer, toss in sweet corn kernels or diced bell peppers. In spring, add thinly sliced radishes for extra crunch.
- Herb Options: No dill? Try basil, mint, or tarragon. Each brings its own unique flavor. I once used fresh coriander (cilantro) and wow, what a fresh, citrusy note!
- Different Vinegars: Experiment with red wine vinegar or rice vinegar for a slightly different tang. Just avoid balsamic, as it can overshadow the veggies.
Personally, I love adding a handful of chickpeas for a protein boost, making it a light lunch on hot days. You can also serve it over greens or toss in grilled shrimp or chicken for a heartier meal. The possibilities are endless—just use what you have and don’t be afraid to get creative!
Serving & Storage Suggestions
This marinated cucumbers, onions, and tomatoes recipe is best served cold, straight from the fridge. The crisp, chilled veggies are perfect on a hot day. For a pretty presentation, I like to serve it in a clear glass bowl so you can see all the colorful layers. Garnish with extra dill or basil for a pop of green.
Pair this salad with grilled meats, burgers, or alongside a simple pasta dish. It’s also amazing stuffed into pita bread with hummus or served with crusty bread to soak up the tangy marinade. For drinks, a light white wine, sparkling water with lemon, or sweet iced tea are all refreshing choices.
Storage: Cover and store leftovers in the refrigerator for up to 3 days. The veggies will continue to soften, and the flavors get even more pronounced over time. If the salad gets watery, just give it a gentle toss or drain off some liquid before serving. I don’t recommend freezing—it changes the texture too much.
To re-serve, just give everything another stir and taste for seasoning. Sometimes I add a fresh sprinkle of herbs just before serving to brighten it up. This salad is honestly even better on day two, making it perfect for meal prep or make-ahead entertaining.
Nutritional Information & Benefits
This marinated cucumbers, onions, and tomatoes recipe is naturally low in calories and loaded with fresh, wholesome ingredients. Here’s a rough estimate per serving (about 1 cup):
- Calories: 60
- Fat: 4g
- Carbohydrates: 7g
- Sugar: 4g
- Fiber: 2g
- Protein: 1g
Cucumbers and tomatoes are packed with vitamins A and C, antioxidants, and hydrating water content—great for summer! Onions provide prebiotics for gut health, and a little olive oil helps your body absorb fat-soluble vitamins. If you’re gluten-free, vegan, or dairy-free, this recipe fits right in. Just watch out if you have allium allergies (onions/garlic), and adjust as needed. Personally, I love that this salad lets me eat a huge bowl and still feel light and energized—it’s a wellness win in my book.
Conclusion
If you’re searching for the ultimate summer salad, look no further—this marinated cucumbers, onions, and tomatoes recipe is simple, vibrant, and packed with flavor. It’s earned a permanent spot in my recipe box because it’s just so darn easy, healthy, and crowd-pleasing. You can tweak it every time, making it your own with different herbs, veggies, or a splash of creative vinegar.
Honestly, this salad represents everything I love about summer cooking: fresh produce, bold flavors, and recipes that bring people together. Whether you’re hosting a barbecue, prepping meals for the week, or just trying to beat the heat, give this recipe a try—your taste buds (and friends!) will thank you.
If you make it, I’d love to hear how you customized it! Drop your favorite add-ins or serving ideas in the comments, and share this recipe with friends who need a new summer staple. Here’s to delicious, easy eating—one bite at a time!
Frequently Asked Questions
Can I make marinated cucumbers, onions, and tomatoes ahead of time?
Yes! In fact, it tastes even better if it sits for a few hours or overnight. Just know the veggies will soften a bit more the longer they marinate. Stir and taste before serving.
What type of cucumber works best in this recipe?
English or Persian cucumbers are my favorite because their skin is thin and seeds are tiny. Regular garden cucumbers work too—just peel them if the skin is tough.
How can I reduce the sharpness of the raw onions?
Soak sliced onions in ice water for 5-10 minutes, then drain and pat dry before adding them to the salad. It really mellows out the flavor.
Is this salad suitable for a vegan or gluten-free diet?
Absolutely! The recipe is naturally vegan and gluten-free. Just double-check any substitutions (like sweeteners or added cheeses) to keep it that way.
Can I add other vegetables to this salad?
Definitely! Bell peppers, radishes, or even blanched green beans are tasty additions. Use whatever fresh veggies you have on hand to mix things up.
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Marinated Cucumbers, Onions, and Tomatoes: Best Easy Summer Salad Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
This marinated cucumbers, onions, and tomatoes salad is a crisp, refreshing, and tangy summer side dish. Quick to prepare and bursting with flavor, it’s perfect for picnics, BBQs, or a light lunch.
Ingredients
- 2 large or 3 medium fresh cucumbers (about 1 lb), sliced thinly
- 3 medium ripe tomatoes (about 1 lb), cut into wedges or thick slices
- 1 medium red onion (about 5 oz), sliced thinly
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons fresh dill, chopped (optional; or parsley/basil as substitute)
- 1 small garlic clove, minced (optional)
Instructions
- Wash cucumbers, tomatoes, and red onion.
- Slice cucumbers into thin rounds (about 1/8-inch thick). Peel if using regular cucumbers with thick or waxy skin.
- Cut tomatoes into wedges or thick slices. Halve if using cherry or grape tomatoes.
- Peel and slice the red onion into thin rings or half-moons.
- Optional: Soak onion slices in ice water for 5 minutes to mellow the flavor, then drain and pat dry.
- In a measuring cup or small bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and black pepper until sugar and salt dissolve.
- If using, add minced garlic and chopped fresh dill to the marinade.
- Add sliced cucumbers, tomatoes, and onions to a large mixing bowl.
- Pour the marinade over the veggies and toss gently to coat evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (up to 4 hours), stirring once or twice.
- Before serving, toss the salad again, taste, and adjust salt or pepper if needed.
- Garnish with extra fresh herbs if desired and serve chilled.
Notes
For best results, use ripe tomatoes and thin-skinned cucumbers like English or Persian. Adjust the marinade to taste—add more sugar for sweetness or more vinegar for tang. The salad is very forgiving and can be customized with different herbs or additional veggies. Leftovers taste even better the next day, but the veggies will soften over time. Drain excess liquid before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 60
- Sugar: 4
- Sodium: 300
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
Keywords: marinated cucumbers, summer salad, easy salad, picnic salad, vegan salad, gluten-free salad, healthy side dish, BBQ salad, fresh vegetables, make-ahead salad
