Marinated Cucumber Tomato and Onion Salad – Easy, Fresh, and Full of Flavor

Every summer, my grandma would toss together this marinated cucumber tomato and onion salad from whatever she’d picked up at the farmer’s market that morning. It wasn’t fancy — just crisp cucumbers, juicy tomatoes, and onions soaking up a tangy-sweet marinade in a big glass bowl. But that bowl? It vanished faster than the grilled chicken. This is that kind of salad — easy, vibrant, and totally addictive.

Ingredients You’ll Need

Here’s everything that goes into this flavorful summer staple:

• Cucumbers: 3 medium, peeled and sliced ¼-inch thick (about 4 cups). English cucumbers are perfect for tender skin and minimal seeds — you can skip peeling those.
• Tomatoes: 3 medium, roughly chopped. Use firm, ripe tomatoes — Roma or cherry tomatoes hold their shape well after marinating.
• White Onion: 1 medium, sliced into thick rings. Sweet or red onions also work if you prefer a milder bite.
• Vinegar: ½ cup. White, apple cider, or white wine vinegar all bring a tangy punch — pick what you love.
• Sugar: ¼ cup. For a low-carb option, sub in stevia or erythritol.
• Water: 1 cup to mellow out the acidity.
• Salt: 2 teaspoons, plus more to taste.
• Black Pepper: ½ teaspoon, coarse ground.
• Vegetable Oil: 2 tablespoons (olive oil is great here).
• Dried Basil and Parsley: ½ teaspoon each, for earthy herb flavor.

Optional Add-Ins:

Try bell peppers for crunch, fresh dill for brightness, or crumbled feta for creaminess. You can even make it creamy with a swirl of Greek yogurt.

How to Make Marinated Cucumber Tomato and Onion Salad

This salad is almost too simple to be this good — here’s how it comes together:

1. Prep the veggies: Slice the cucumbers and onions, chop the tomatoes.
2. Make the marinade: In a large bowl, whisk together vinegar, sugar, water, salt, pepper, oil, basil, and parsley until well combined.
3. Combine and chill: Add the veggies to the bowl and stir to coat everything evenly. Cover and refrigerate for at least 2 hours. Overnight? Even better.
4. Serve chilled: You can serve it with the liquid or use a slotted spoon to keep things drier.

Quick Visual Guide

Chop, whisk, mix, chill, and serve — that’s it! It’s your ultimate no-fuss, all-flavor summer side.

Tips for the Best Flavor

• Fresh is best: Use the firmest cucumbers and ripest tomatoes you can find.
• Taste as you go: Prefer more tang? Add vinegar. Sweeter? A bit more sugar.
• Make it your own: Add fresh dill, a sprinkle of chili flakes, or swap in rice vinegar for a milder profile.
• Jar it: Layer the salad into mason jars for perfect meal-prep sides. Just shake and eat.

What to Serve With This Salad

This salad shines next to grilled meats — think BBQ chicken, pork chops, or baked trout. It’s also fantastic alongside casseroles or creamy shrimp pasta. Because it’s light and refreshing, it fits beautifully into low-carb, gluten-free, or Mediterranean-inspired meals.

Want another summer salad to pair it with? Try this Tomato Cucumber Mozzarella Salad for a creamy twist or check out the zippy Zucchini and Summer Squash Salad for a crisp contrast.

Storage and Make-Ahead Tips

This salad keeps well in the fridge for up to 2 days — just know the cucumbers may soften slightly. To revive leftovers, toss in a few fresh slices or a squeeze of lemon just before serving. Store in an airtight container and keep it chilled until you’re ready to serve.

FAQs

Conclusion

This marinated cucumber tomato and onion salad is the kind of side dish you’ll find yourself making again and again — not just because it’s easy, but because everyone actually eats it. Try it once, tweak it to your taste, and let it become your go-to summer salad.

Loved this recipe? Pin it to your summer recipe board over on Pinterest or tag us on Facebook and show us your twist on it!

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