Why You’ll Love This Recipe

I love how this salad comes together with just a few fresh ingredients and a quick homemade marinade. It’s light, hydrating, and packed with vibrant color and crunch. The tangy dressing gives it a bold, zesty kick that only gets better as it sits. I can make it ahead, serve it cold, and pair it with everything from grilled meats to sandwiches or rice dishes. It’s one of those simple recipes I make again and again during warm weather.

Ingredients

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

Cucumbers, thinly sliced
Tomatoes, cut into wedges or chunks
Red onion, thinly sliced
Vinegar (white vinegar or apple cider vinegar)
Water
Sugar
Salt
Black pepper
Olive oil (optional)
Fresh herbs like parsley, dill, or basil (optional, for garnish)

Directions

I start by slicing the cucumbers, tomatoes, and red onion, then placing them in a large bowl.
In a separate bowl or jar, I whisk together the vinegar, water, sugar, salt, and pepper until the sugar dissolves.
I pour the marinade over the vegetables, making sure they’re fully coated.
I cover the bowl and refrigerate the salad for at least 1–2 hours, or overnight for the best flavor.
Just before serving, I give it a gentle toss and sprinkle with fresh herbs if I’m using them.

Servings And Timing

This recipe makes about 4–6 servings. It takes around 10–15 minutes to prep, and I like to let it marinate for at least 1–2 hours. It’s even better the next day.

Variations

Sometimes I add thin slices of bell pepper or halved cherry tomatoes for extra texture and color. If I want it spicier, I toss in a few red pepper flakes or thinly sliced jalapeño. I’ve also swapped the vinegar for lemon juice or used flavored vinegars like red wine or balsamic for a twist. When I want a heartier version, I mix in chickpeas or feta cheese just before serving.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3 days. It actually gets more flavorful as it sits, though the tomatoes can soften a bit over time. I give it a stir before serving again and sometimes add a splash more vinegar to freshen it up. This salad is best enjoyed cold, and I don’t reheat it.

FAQs

Can I Use Different Types Of Tomatoes?

Yes, I use whatever I have on hand—roma, grape, cherry, or heirloom tomatoes all work well. I just try to avoid overly juicy ones that might water down the salad too much.

Do I Have To Peel The Cucumbers?

Not necessarily. I usually leave the peel on for extra texture and nutrients, but if the skins are thick or waxy, I peel them.

Can I Make This Salad Ahead Of Time?

Absolutely. I actually prefer making it the day before—it gives the flavors time to blend and deepen.

What’s The Best Vinegar To Use?

I usually go with white vinegar or apple cider vinegar for a clean, sharp taste, but red wine vinegar adds great flavor too.

Can I Add Protein To Make It A Full Meal?

Yes, I’ve added grilled chicken, canned tuna, or even white beans to turn it into a light and refreshing main dish.

Conclusion

Marinated Cucumber Onion Tomato Salad is one of those dishes I keep in my fridge all summer long. It’s bright, tangy, and super versatile, whether I’m serving it as a side or enjoying it straight from the bowl. It’s proof that the simplest ingredients can create something truly delicious.