Thank you for being here—I’m so excited to share this simple yet absolutely delicious summer classic with you! If you’re searching for that perfect side dish that screams fresh, tangy, and no-fuss, look no further than this Marinated Cucumber, Tomato & Onion Salad. It’s crisp, juicy, and tastes even better the next day. Seriously… I’m kicking myself for not making a double batch!
Whether you’re heading to a BBQ, packing up a picnic, or just need a cooling veggie boost, this salad hits the spot every time. Let’s make something refreshing together, shall we?
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🧾 Overview of the Recipe
This no-cook salad blends crisp cucumbers, sweet tomatoes, and punchy red onions in a light, sweet-tangy marinade. It’s so simple, but so full of flavor—exactly the kind of recipe that gets passed around at summer gatherings!
Why You’ll Love It:
Quick & easy—just slice, mix, and marinate
No cooking required—ideal for hot days
Bright, refreshing flavor that pairs with anything
Make-ahead friendly—actually gets better with time!
Naturally gluten-free & vegan
🍽 What It Tastes Like
This salad is cool, crunchy, and full of vibrant flavors. The vinegar gives it a mouthwatering tang, the sugar balances it with a hint of sweetness, and the fresh vegetables soak up that marinade like a dream. Every bite is juicy, bold, and just what you want when the temps climb!
Refreshing Marinated Cucumber, Tomato & Onion Salad
Ingredients
Equipment
Method
- In a large bowl, combine the cucumbers, tomatoes, and red onion.
- In a separate bowl or jar, whisk together vinegar, water, sugar, oil, salt, and pepper until the sugar dissolves.
- Pour the marinade over the veggies. Mix well to coat everything evenly.
- Cover and refrigerate for at least 1 hour to let the flavors soak in.
- Before serving, give it a quick toss and sprinkle with fresh herbs if using.
Nutrition
Notes
Tried this recipe?
Let us know how it was!🛒 Ingredients
2 large cucumbers, thinly sliced (peeled or unpeeled)
3–4 ripe tomatoes, cut into wedges or thick slices
1 red onion, thinly sliced
½ cup vinegar (white or apple cider)
¼ cup water
2–3 tablespoons sugar (adjust to taste)
¼ cup vegetable or olive oil
Salt & pepper, to taste
Optional: fresh chopped herbs (parsley, dill, or basil)
🧰 Tools You’ll Need
Large mixing bowl
Sharp knife and cutting board
Measuring cups and spoons
Whisk or jar with lid (for dressing)
Serving spoon or tongs
Refrigerator space (for marinating)
🔄 Ingredient Variations & Add-Ins
Use cherry or grape tomatoes for a pop of color and sweetness
Try red wine vinegar or lemon juice for a different tang
Add crumbled feta or mozzarella pearls for a creamy contrast
Toss in avocado just before serving for a richer twist
Fresh herbs like dill, basil, or mint boost the flavor beautifully
🥄 Step-by-Step Instructions
Step 1: Prepare the vegetables
Thinly slice your cucumbers and red onion. Cut tomatoes into wedges or thick slices. Place all veggies into a large bowl.
Step 2: Mix the marinade
In a separate bowl or jar, combine vinegar, water, sugar, oil, salt, and pepper. Whisk or shake until the sugar is fully dissolved and the dressing is emulsified.
Step 3: Combine
Pour the marinade over the vegetables. Toss gently until everything is well coated.
Step 4: Marinate
Cover and refrigerate the salad for at least 1 hour, but ideally overnight. Stir once or twice to keep everything soaking evenly.
Step 5: Serve
Give it a final toss and top with fresh herbs before serving. Serve chilled and watch it disappear!
🍴 What to Serve With It
Grilled meats like chicken, steak, or pork chops
Burgers, brats, or hot dogs
Hummus and pita or veggie wraps
Fried fish or crab cakes
Rice bowls or grain salads
💡 Tips for Success
Slice onions extra thin so they mellow as they marinate
Peel cucumbers if the skins are thick or bitter
Adjust sugar and vinegar based on your taste preference—some like it tangier, some sweeter
Let it sit longer—overnight marination takes this salad from good to can’t-stop-eating-it
Drain excess liquid before serving if needed, or serve with a slotted spoon
🧊 Storage Instructions
Refrigerate covered for up to 3 days
Best enjoyed within the first 24–48 hours for peak crunch and flavor
Stir before serving to redistribute the marinade and juices
ℹ️ General Info
This salad is a summer staple that’s as easy to make as it is to love. With no cooking involved, it’s perfect for when the heat’s on and the stove is off. It’s healthy, flexible, and gives serious bang for your buck—especially when garden tomatoes and cucumbers are at their peak.
❓ FAQ
Can I make this ahead of time?
Yes, and you should! It gets better the longer it sits in the fridge.
What type of cucumber works best?
English (seedless) or pickling cucumbers hold up well and stay crisp.
Can I skip the oil?
You can, but the oil helps balance the acidity and round out the flavors.
Too tangy?
Add a touch more sugar or a drizzle of honey to mellow it out.
❤️ Conclusion
This Refreshing Marinated Cucumber, Tomato & Onion Salad is light, bright, and incredibly satisfying. It’s the salad you’ll want to bring to every summer potluck and picnic—or just make a big bowl for yourself and enjoy it all week long.
With just a few ingredients and minimal prep, it proves that sometimes the simplest recipes are the most unforgettable.
🥗 More Summer Sides You’ll Love
Classic Creamy Coleslaw
Watermelon Feta Mint Salad
Grilled Corn with Chili-Lime Butter
Caprese Salad Skewers
✨ I’d love to see your version! Leave a review, comment below, or tag me in your beautiful salad pics—let’s keep sharing the joy of fresh, seasonal food together!
📊 Nutritional Estimate (per ~1-cup serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~90 kcal |
| Fat | ~6 g |
| Carbs | ~9 g |
| Sugar | ~6 g |
| Fiber | ~2 g |
Thanks for making this salad with me today. Here’s to sunshine, fresh veggies, and flavor-packed bites that bring a little joy to every meal. ☀️🥒🍅
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