Marinated Cucumber, Onion, and Tomato Salad

I love this salad for how effortlessly it comes together. The marinade—equal parts olive oil and red wine vinegar, balanced with a touch of sugar and bright dill—is the real star here. It transforms everyday vegetables into something vibrant and full of flavor. It’s perfect as a side for grilled meats, heavier main dishes, or even packed into a lunchbox for a cool, crunchy companion to a sandwich or wrap. The longer it chills, the better it gets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium cucumbers, thinly sliced

• 1 medium red onion, thinly sliced

• 3 medium tomatoes, chopped

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon fresh dill, chopped

Directions

1. I start by placing the cucumbers, red onion, and chopped tomatoes in a large mixing bowl.

2. In a separate small bowl, I whisk together the olive oil, red wine vinegar, sugar, salt, and pepper until the sugar dissolves.

3. I pour the dressing over the vegetables and gently toss until everything is well coated.

4. Then I sprinkle the fresh dill over the salad and give it another gentle toss to distribute the herbs.

5. I cover the bowl and refrigerate the salad for at least 30 minutes, letting all the flavors soak into the veggies.

6. Once chilled, I serve it cold and enjoy every crisp, tangy bite.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Marinate time: 30 minutes
Total time: 40 minutes

Variations

• Use balsamic vinegar: For a sweeter, deeper flavor, I swap in balsamic instead of red wine vinegar.

• Add heat: A pinch of red pepper flakes adds a subtle kick.

• Creamy twist: I sometimes stir in a tablespoon of sour cream or Greek yogurt to make the dressing creamy and smooth.

• Add feta or avocado: Crumbled feta cheese or diced avocado turns this into a more filling salad.

• Switch the herbs: If I don’t have dill, chopped parsley or fresh basil also work beautifully.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 2 days.
The flavors continue to develop the longer it sits, but after two days, the tomatoes can start to get too soft.
This dish is meant to be served cold and doesn’t need reheating.

FAQs

Can I make this salad ahead of time?

Yes, and I actually prefer to. I prepare it in the morning or even the night before—it tastes even better after marinating for a few hours.

Do I need to peel the cucumbers?

I usually don’t if I’m using thin-skinned varieties like English cucumbers. For thicker-skinned cucumbers, I peel them partially or completely based on texture preference.

What type of tomatoes work best?

I’ve used everything from Roma to cherry tomatoes. Ripe but firm tomatoes work best so they hold up in the marinade.

Can I use dried dill instead of fresh?

Yes, if I’m out of fresh dill, I use 1 teaspoon of dried dill. The flavor is still delicious, though a little less vibrant.

What can I serve this with?

This salad pairs beautifully with grilled chicken, fish, burgers, or anything heavy like casseroles or lasagna. It’s a great contrast to rich dishes.

Conclusion

This Marinated Cucumber, Onion, and Tomato Salad is one of those simple, timeless recipes I always come back to. It’s refreshing, easy, and full of flavor, with a marinade that ties everything together perfectly. Whether I’m serving it at a barbecue, packing it for lunch, or using it to lighten up a heavier meal, this salad always earns its place on the table. Trust me—the marinade really is the secret.