Marinated Cucumber, Tomato & Onion Salad

Marinated Cucumber, Tomato & Onion Salad is a crisp, tangy, and refreshing side dish that’s as easy to make as it is to love. With just a few ingredients and a simple vinegar-based marinade, this salad brings together juicy tomatoes, crunchy cucumbers, and zesty onions for a light and flavorful bite. It’s a staple in my fridge during warm months and a favorite at barbecues, potlucks, and weekday meals.

Why You’ll Love This Recipe

I love this salad because it’s effortless, versatile, and full of bold, clean flavors. The vinegar dressing soaks into the vegetables, giving them a bright, punchy taste that only gets better with time. It’s naturally gluten-free, low-calorie, and hydrating—perfect as a healthy side that pairs well with just about anything. Plus, it keeps beautifully in the fridge, making it ideal for meal prep or make-ahead gatherings.

ingredients

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

• Cucumbers, thinly sliced (English or regular)

• Tomatoes, chopped or sliced (cherry, Roma, or beefsteak)

• Red onion, thinly sliced

• White vinegar or apple cider vinegar

• Water

• Granulated sugar

• Salt

• Black pepper

• Olive oil (optional)

• Fresh herbs like dill, parsley, or basil (optional for garnish)

directions

1. I start by slicing the cucumbers and onions thinly and chopping the tomatoes into bite-sized pieces.

2. In a large bowl, I combine the vegetables and set them aside.

3. In a separate bowl or jar, I whisk together vinegar, water, sugar, salt, and pepper until the sugar is fully dissolved. I add olive oil if I want a slightly richer marinade.

4. I pour the marinade over the vegetables and toss everything well to coat.

5. I cover and refrigerate the salad for at least 1 hour, but I often leave it longer—up to 24 hours—for deeper flavor.

6. Just before serving, I give it a final toss and sprinkle fresh herbs on top if I have them.

Servings and timing

This salad makes about 4–6 servings. It takes around 10 minutes to prep, and I recommend at least 1 hour of chilling time for the best flavor. It’s one of those dishes that gets even better the next day.

Variations

Sometimes I add sliced bell peppers or radishes for extra crunch. I’ve also swapped the red onion for sweet onion, or added crumbled feta or mozzarella pearls for a twist. If I want a little heat, I add crushed red pepper flakes or a splash of hot sauce to the marinade.

storage/reheating

I store this salad in an airtight container in the fridge for up to 4 days. The flavors deepen over time, and the vegetables stay crisp if I don’t over-marinate them. I never reheat this salad—it’s meant to be enjoyed cold or chilled straight from the fridge.

FAQs

Can I use different types of vinegar?

Yes. I’ve used white vinegar, apple cider vinegar, and even red wine vinegar. Each gives a slightly different flavor, but they all work well.

How long does this salad need to marinate?

At least 1 hour, but I prefer letting it sit overnight for the best flavor. The cucumbers and onions soak up more of the tangy marinade the longer they sit.

Should I peel the cucumbers?

It’s totally up to me. I usually leave the skin on if I’m using English cucumbers, but I sometimes peel regular cucumbers if the skin is thick or waxy.

Can I make this salad ahead of time?

Definitely. In fact, it tastes better the next day. I just keep it covered in the fridge until I’m ready to serve.

Is this salad low in calories?

Yes, it’s naturally light and refreshing with minimal oil and sugar. I can adjust the sweetness and fat content to my preference.

Conclusion

Marinated Cucumber, Tomato & Onion Salad is one of those timeless, go-to dishes that always hits the spot. It’s easy to make, endlessly adaptable, and packed with flavor. Whether I’m serving it alongside grilled meats, tossing it into wraps, or enjoying it on its own, this salad adds a refreshing, tangy crunch to any meal.