Marinated Cucumber Tomato Onion

This marinated cucumber tomato and onion salad is my favorite answer to hot summer evenings and potluck gatherings. Its crisp texture and bold tang brighten up grilled meats or simple sandwiches and it is made with ingredients that are nearly always in my fridge and pantry. Over the years my family has enjoyed this salad both with burgers on the patio and as a bright winter side to roast chicken just to wake things up.

I first made this salad for a Sunday cookout when I was desperate for a refreshing and healthy side dish. It was such a hit with my friends that one of them asked for the recipe before they even finished their plate.

• Cucumbers: look for firm smooth skin and avoid any with soft spots they provide crunch and soak up the marinade
• Tomatoes: use ripe tomatoes or heirlooms when available which offer juiciness and sweetness for contrast
• Red onion: adds bite and a slight sweetness make sure yours is bright and tight skinned not soft or shriveled
• White vinegar or apple cider vinegar: brings tang and brightness choose one that smells clean and sharp
• Olive oil: adds richness use extra virgin if you have it for best flavor
• Granulated sugar: optional but balances acidity just a tablespoon makes a difference especially if your tomatoes are extra tart
• Salt: essential to draw out the vegetable juices and meld flavors
• Black pepper: gives a gentle punch always use freshly cracked for a more complex aroma
• Dried oregano or Italian seasoning: adds savory herbal notes try to use a freshly opened jar for maximum flavor
• Fresh parsley: optional for garnish but really does make the salad pop both in taste and color go for flat leaf if possible

Step-by-Step Instructions

Prepare the Vegetables:

Slice cucumbers into thin rounds or half moons leaving the peel on if you enjoy extra crunch. Cut the tomatoes into wedges or thick slices and thinly slice the red onion. Place all the vegetables in a large mixing bowl so there is room to toss them well.

Make the Marinade:

In a separate small bowl whisk together white vinegar olive oil sugar salt black pepper and dried oregano. Whisk until the sugar and salt have dissolved and the mixture looks slightly emulsified. Taste and adjust the seasoning if needed it should be tangy but balanced.

Toss the Salad:

Pour all of the marinade over your bowl of vegetables making sure to scrape in any herbs and spices. Toss the salad thoroughly with clean hands or a large spoon to coat every slice. This step helps the flavors begin to meld right away.

Marinate:

Cover the bowl with a lid or plastic wrap and refrigerate for at least one hour to let the vegetables absorb the dressing and release their juices. If you want even more flavor let it sit overnight the transformation is worth the wait.

Garnish and Serve:

Right before serving give the salad another good toss to redistribute the dressing. Sprinkle over fresh chopped parsley if you are using it for an herby finish. Serve chilled as a side dish or let it star as a light lunch with some good bread.

Pin it

I always reach for heirloom tomatoes when I can find them because they bring wonderful color and variety to this salad. My little one once insisted on helping cut the parsley and now it is a family tradition to garnish it together before bringing it to the table.

Storage Tips

Store this salad covered in the refrigerator for up to three days. The flavors continue to develop so do not be surprised if you find it tastes more vibrant on day two. If you are making it ahead for an event simply give it a fresh toss and drain off some of the liquid if desired before serving.

Ingredient Substitutions

You can swap out red onion for sweet yellow or even thinly sliced shallots for a subtler bite. Try rice vinegar if you want a softer brightness or add thin slices of sweet pepper for extra crunch and color. In a pinch dried parsley works in place of fresh for garnish.

Serving Suggestions

This salad matches beautifully with grilled fish or chicken as well as with baked potatoes or even tucked inside pita pockets for lunch. Pile it on top of hummus or creamy feta for a Mediterranean twist or serve alongside fried foods to add a fresh counterbalance.

Pin it

Cultural Roots and History

This classic combination of marinated vegetables appears in many cuisines from American picnics to Mediterranean meals and Balkan summer tables. The key is always the same simple in-season ingredients and a balance of tangy dressing and tender crunch. It is the kind of recipe that gets handed down and adapted from one cook to the next with every family adding their own touch.

Frequently Asked Questions

→ How long should the vegetables marinate for best flavor?

Let the salad marinate for at least one hour to blend the flavors. For best taste, chill it overnight before serving.

→ Can I use a different type of vinegar?

Yes, apple cider vinegar or white wine vinegar work well and add their own unique touch to the marinade.

→ Is it necessary to add sugar to the marinade?

Sugar is optional but provides a subtle balance to the tang of the vinegar. You can omit or adjust to taste.

→ How should leftovers be stored?

Store any remaining salad in a sealed container in the fridge for up to three days for optimal freshness.

→ What dishes pair well with this salad?

This salad is a refreshing side for grilled meats, fish, sandwiches, or as part of a picnic spread.