Marinated Cucumber Tomato and Onion Salad is a fresh and zesty mix that’s perfect for warm days or anytime you want something light and crisp. The cool crunch of cucumbers pairs beautifully with juicy tomatoes and a bit of bite from the onions, all soaked in a tangy, flavorful marinade.
I love making this salad because it’s super easy to throw together and the flavors really get better the longer it sits. I usually let it marinate for at least an hour before serving, which gives the veggies time to soak up all the delicious dressing. It’s one of those simple dishes that feels like a little burst of sunshine on your plate.
My favorite way to enjoy this salad is alongside grilled chicken or fish, but honestly, it’s great just on its own or tossed into a sandwich for extra freshness. It adds a lovely brightness to any meal and always gets people asking for seconds.
Key Ingredients & Substitutions
Cucumbers: Crisp cucumbers are key for a refreshing crunch. English cucumbers work well because they have fewer seeds and a thin skin. If you can’t find them, regular cucumbers peeled and seeded are fine too.
Tomatoes: Use ripe, juicy tomatoes like Roma or vine-ripened for the best flavor. Cherry tomatoes are a nice, sweet alternative if you want smaller bites.
Red Onion: Red onions give a mild, slightly sweet bite. If you prefer less sharpness, soak the sliced onion in cold water for 10 minutes before mixing to mellow the flavor.
Vinegar: White or apple cider vinegar adds the tangy punch. If you don’t have vinegar, lemon juice can be an easy substitute for brightness.
Herbs: Parsley is fresh and bright, while mint gives a cool note. You can leave out mint or swap it for basil if you prefer.
How Do You Get the Best Flavor From Marinating This Salad?
Marinating is key to softening the onion’s sharp bite and blending the flavors nicely. Here’s my simple method:
- Mix the dressing first and whisk until sugar and salt fully dissolve for smooth flavor.
- Toss the veggies gently to coat all pieces evenly in marinade.
- Cover and chill the salad for at least one hour. This rest time lets cucumbers and tomatoes absorb the dressing, getting a bit softer and tastier.
- Give it a final stir before serving to spread the flavors again.
Pro tip: Marinating longer is great, but don’t go much beyond 4 hours or the cucumbers can get too soft.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the veggies and dressing together without spills.
- Sharp knife – makes slicing cucumbers, tomatoes, and onions clean and easy.
- Cutting board – a good, sturdy surface helps keep everything safe and organized.
- Whisk or fork – great for blending the marinade smoothly so the sugar and salt dissolve well.
- Measuring spoons and cups – help you get the vinegar, oil, and seasonings just right.
- Plastic wrap or lid – to cover your salad while it marinates in the fridge and keeps flavors fresh.
Flavor Variations & Add-Ins
- Add crumbled feta cheese for a creamy, salty touch that pairs beautifully with the fresh veggies.
- Swap red onion for thinly sliced shallots if you want a milder onion flavor.
- Include sliced olives or capers for a briny twist that adds depth.
- Mix in some diced bell peppers or radishes for extra crunch and color.
How to Make Marinated Cucumber Tomato and Onion Salad?
Ingredients You’ll Need:
Vegetables:
- 2 medium cucumbers, thinly sliced
- 3 medium tomatoes, cut into wedges or chunks
- 1 medium red onion, thinly sliced into rings
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped (optional)
Marinade:
- 1/4 cup white vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 clove garlic, minced (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and slice the vegetables, whisk the marinade, and toss everything together. Then, it needs at least 1 hour to marinate in the refrigerator to let the flavors blend and the onions mellow. You can also prepare it a few hours ahead for even better taste.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Wash the cucumbers and tomatoes. Thinly slice the cucumbers and red onion into rings. Cut the tomatoes into wedges or chunks. Place all the vegetables in a large mixing bowl.
2. Make the Marinade:
In a small bowl, whisk together the vinegar, olive oil, sugar, salt, black pepper, and crushed red pepper flakes until the sugar and salt dissolve completely. Add the minced garlic if you like an extra garlicky flavor.
3. Combine and Toss:
Pour the marinade evenly over the vegetables. Gently toss everything together to coat the vegetables well. Add in the chopped fresh parsley and mint, and give it another light toss.
4. Marinate and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This gives time for the vegetables to absorb the flavors and for the onions to soften. Before serving, stir the salad once more to mix in any settled marinade. Adjust seasoning if needed, then serve chilled as a crisp, refreshing side dish.
Can I Use Frozen Cucumbers or Tomatoes for This Salad?
It’s best to use fresh cucumbers and tomatoes, as frozen ones tend to become mushy and lose their crisp texture once thawed. For the best results, choose fresh, firm vegetables.
How Long Can I Store the Marinated Salad?
You can keep the salad refrigerated in an airtight container for up to 2 days. Beyond that, the cucumbers may become too soft and watery, so it’s best enjoyed fresh or within a day or two.
Can I Substitute the Vinegar in the Dressing?
Yes! If you don’t have white or apple cider vinegar, lemon juice works well too and adds a bright citrusy note to the salad. Just use the same amount as the vinegar called for in the recipe.
Can I Make This Salad Ahead of Time?
Absolutely! Preparing the salad a few hours ahead of serving helps the flavors meld beautifully. Just be sure to refrigerate it and stir before serving to redistribute the marinade.
