MARINATED CUCUMBERS, ONIONS & TOMATOES is the kind of recipe I make when my fridge looks random, my energy is low, and I still want something fresh on the table. You know those days when it is too hot to cook, but you are also tired of plain sandwiches? This is my fix. It is crisp, juicy, a little tangy, and somehow it makes even a basic dinner feel more alive. If you have garden veggies, even better, but grocery store produce works just fine too.
Tips for making Marinated Cucumber, Tomato, and Onion Salad
I have made this salad so many times that I can almost do it on autopilot, but there are a few small things that make a big difference. The goal is **crunchy cucumbers**, **sweet tomatoes**, and **onion flavor** that does not bulldoze everything else.
First, choose the right cucumbers. If you can, grab English cucumbers or the smaller Persian ones. They stay crisp longer and usually have fewer seeds. Regular slicing cucumbers work too, but I like to peel stripes off them and scoop out watery seeds if they are extra big.
Second, do not rush the marinating time. You can eat it right away, but it tastes way better after it sits for at least 30 minutes. The veggies soften a touch, the dressing calms down, and everything starts tasting like one happy bowl instead of separate ingredients.
Third, salt is your friend, but you have to be sensible. If your tomatoes are super juicy, a small pinch of salt and a quick rest in a colander can help keep the salad from turning into soup. I do it when I have time, but I do not stress if I skip it.
Here are my favorite practical tips:
- Slice cucumbers a little thicker if you want more crunch.
- Use **red onion** for color and a slightly sweeter bite, or sweet onion if you want it milder.
- Add a tiny spoon of sugar or honey if your tomatoes are not very sweet.
- If you love extra tang, add a splash more vinegar right before serving.
- For a fun twist, serve it alongside something crispy like gluten free fried green tomatoes.
One more thing, this is not a fussy recipe. If you like it more oily, add oil. If you like it sharper, add vinegar. I have even tossed in a handful of chopped herbs when my basil was about to give up.
How to Make Cucumber Tomato Salad
This is the part where I tell you what I actually do in my kitchen, not what I pretend I do. I grab a big bowl, I chop everything, and I taste as I go. MARINATED CUCUMBERS, ONIONS & TOMATOES is forgiving, which is probably why I keep coming back to it.
What you will need
These are the basics. You can adjust the amounts depending on how many people you are feeding and how big your veggies are.
- 2 to 3 cucumbers, sliced
- 3 to 4 tomatoes, cut into wedges or chunks
- 1 small red onion, thinly sliced
- 1 third cup vinegar (apple cider or red wine vinegar are both great)
- 2 to 3 tablespoons olive oil
- 1 to 2 teaspoons sugar or honey (optional but helpful)
- Salt and black pepper
- Optional: chopped dill, parsley, or basil
My simple directions
1) Put the sliced onions in the bowl first and pour the vinegar over them. Let them sit for about 5 minutes while you cut everything else. This little step takes the harsh edge off.
2) Add cucumbers and tomatoes. Give it a gentle toss so you do not smash the tomatoes.
3) Drizzle in the olive oil, add a pinch of salt, a few cracks of pepper, and that small bit of sugar or honey if you are using it.
4) Toss again, taste, and adjust. If it tastes flat, it needs salt. If it tastes heavy, it needs vinegar. If it tastes too sharp, it needs a tiny bit more oil or sweetness.
5) Cover and chill for 30 minutes. If you have an hour, even better.
Sometimes I make this while something else is cooking, like chicken on the grill, and I just let the bowl hang out in the fridge until we are ready. If you are planning a summery plate, try pairing it with something crunchy, like these fried green tomatoes for a fun mix of tangy and crispy.
“I brought this to a backyard cookout and it disappeared faster than the chips. People kept asking what was in the dressing because it tasted so fresh and bright.”
How to Store Cucumber Tomato Salad
This is one of those salads that is great the first day, and still pretty good the next day, but it will not stay perfect forever. Cucumbers and tomatoes keep releasing water as they sit, and the onions get softer too.
Here is how I store it so it stays as tasty as possible:
Use an airtight container. It keeps the fridge smells out and helps the flavors stay clean.
Store it cold right away. If it sits on the counter too long, the tomatoes can get mushy faster.
Expect it to get juicier. That is normal. I sometimes drain off a couple spoonfuls of liquid before serving leftovers, then add a tiny splash of oil and a pinch of salt to wake it back up.
If you are making it ahead for a party, you can prep everything and keep it separate, then mix it a couple hours before serving. Or mix it the morning of and accept that it will be a little softer. Honestly, most people do not mind because the flavor is so good.
Food safety note from my real life kitchen habits: I keep leftovers no more than 2 days. After that, it starts to lose the nice texture that makes MARINATED CUCUMBERS, ONIONS & TOMATOES so satisfying in the first place.
What to Serve With Cucumber Tomato Salad
This salad is basically a summer side dish cheat code. It is bright and cool, so it balances anything rich, salty, or grilled. I also like it with simple meals because it adds instant color and crunch.
Here are some easy pairings that actually work in real life:
- Grilled chicken, burgers, or sausages
- Baked fish or shrimp
- Rice bowls or roasted potatoes
- Sandwiches, especially turkey, tuna, or veggie wraps
- Anything crispy, like crunchy fried green tomatoes, because the tangy marinade cuts through the crunch in the best way
If you want to turn it into more of a meal, add chickpeas or white beans. Sometimes I crumble a little feta on top too, and it feels like lunch that did not take much effort. It is also one of my favorite things to keep in the fridge when I know I will snack all afternoon.
Nutrition Facts (per serving)
Nutrition will vary depending on your exact amounts and how heavy you pour the oil, but here is a realistic snapshot for one side serving when made with moderate olive oil and a light hand with sugar. I am not a dietitian, just someone who likes having a general idea.
Estimated nutrition (1 of about 6 servings):
- Calories: 90 to 140
- Fat: 7 to 11 g
- Carbs: 7 to 12 g
- Fiber: 1 to 2 g
- Sugar: 4 to 8 g
- Protein: 1 to 2 g
- Sodium: depends on salt level
If you want it lighter, use less oil. If you want it more filling, add beans. Either way, it is a veggie packed side that feels refreshing, not heavy.
Common Questions
Can I make it the night before?
Yes. It will be softer and juicier, but still tasty. If you want the best crunch, make it a few hours ahead instead.
What vinegar works best?
Apple cider vinegar is mellow and slightly sweet. Red wine vinegar tastes a little sharper. White vinegar works but it is more intense, so use a bit less and taste as you go.
How do I keep the onions from being too strong?
Soak the sliced onions in the vinegar first, or rinse sliced onion in cold water for a minute and drain well. Sweet onions also help.
Can I add herbs or spice?
Absolutely. Dill is classic, basil is summery, and parsley is clean and simple. For heat, add a pinch of red pepper flakes.
Why is my salad watery?
Tomatoes and cucumbers release water as they sit, especially if they are very ripe. You can drain a bit of liquid before serving, or salt and drain the cucumbers for 10 minutes before mixing.
A fresh bowl you will want on repeat
Whenever I need something easy and bright, I come back to MARINATED CUCUMBERS, ONIONS & TOMATOES because it tastes like summer and takes almost no effort. Once you make it a couple times, you will start adjusting it to your own vibe, more tang, more herbs, or extra onion if that is your thing. If you want another take on the same idea, check out this Marinated Cucumber, Tomato, and Onion Salad for more inspiration. And if you like comparing classic versions, this Marinated Cucumbers, Onions, and Tomatoes Recipe – Food.com is a good reference too. Now go chop a few veggies, let them soak up that tangy dressing, and do not be surprised if you keep sneaking bites straight from the bowl.
If you end up serving it with something crispy, I still think this fried green tomatoes recipe is the perfect partner.
Marinated Cucumbers, Onions & Tomatoes
Ingredients
Salad Ingredients
- 2-3 cucumbers cucumbers, sliced English or Persian cucumbers are preferred for crispness.
- 3-4 tomatoes tomatoes, cut into wedges or chunks Use sweet tomatoes for best flavor.
- 1 small red onion, thinly sliced Red onion adds color and sweetness.
- 1/3 cup vinegar (apple cider or red wine) Apple cider vinegar is mellow; red wine is sharper.
- 2-3 tablespoons olive oil Adjust based on preference for richness.
- 1-2 teaspoons sugar or honey Optional, but can enhance sweetness.
- Salt and black pepper To taste.
- Optional: chopped dill, parsley, or basil For added flavor.
Instructions
Preparation
- Put the sliced onions in a large bowl and pour the vinegar over them. Let them sit for about 5 minutes.
- Add cucumbers and tomatoes, then gently toss to combine.
- Drizzle in olive oil, add salt, pepper, and sugar or honey if desired. Toss again.
- Taste and adjust seasoning as needed.
- Cover and chill for at least 30 minutes before serving.
