Marinated Cucumber, Tomato & Onion Salad – A Summer Classic Bursting with Flavor

---

A Timeless Summer Favorite

Marinated Cucumber, Tomato & Onion Salad is one of those dishes that transcends cultures and borders. My grandmother used to make it with cucumbers fresh from her garden, letting them soak in a tangy vinaigrette until every bite was infused with summer brightness. Whether you’re in the American South, the Mediterranean coast, or a quiet countryside village, there’s a version of this salad being served somewhere—cool, crunchy, and bursting with flavor.

This recipe is simple yet magical: crisp cucumbers, juicy tomatoes, and sharp onions come together in a light vinegar-based marinade that transforms everyday ingredients into something extraordinary. It’s the perfect side dish for picnics, potlucks, or backyard barbecues. Bonus: it’s vegan, gluten-free, and only gets better the longer it sits!

---

Why You’ll Love This Marinated Cucumber, Tomato & Onion Salad

• No cooking required – Just slice, mix, and chill
• Perfect for hot weather – Refreshing and hydrating
• Make-ahead friendly – Tastes better after a few hours
• Globally inspired – Found in many cultures from Europe to Asia
• Versatile – Great as a side, appetizer, or topping

---

🧅 Ingredients (Serves 7)

• 2 large cucumbers, thinly sliced (peeled or unpeeled)
• 3 medium tomatoes, chopped or sliced
• 1 large red onion, thinly sliced
• 1/4 cup white or apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano or fresh herbs like dill, parsley, or basil
• Optional: crushed red pepper, garlic, or feta cheese

---

⏱ Prep Time

• Prep Time: 15 minutes
• Marinating Time: 1–2 hours (overnight for maximum flavor)
• Total Time: 15 minutes active + chill time

---

Print

🥄 How to Make Marinated Cucumber, Tomato & Onion Salad

Step 1: Prep the Vegetables

Thinly slice the cucumbers and onions. Chop or slice the tomatoes. Place them all in a large bowl.

Step 2: Mix the Marinade

In a small bowl or jar, whisk together vinegar, olive oil, sugar, salt, pepper, and herbs. Taste and adjust sugar or salt based on the acidity of your vinegar.

Step 3: Combine and Toss

Pour the marinade over the vegetables and toss well to combine. Ensure everything is coated.

Step 4: Marinate and Chill

Cover the bowl and refrigerate for at least 1 hour. Stir occasionally to redistribute the marinade.

Step 5: Serve

Serve chilled with a slotted spoon. Garnish with extra herbs or feta if desired.

---

💡 Tips for the Best Marinated Salad

• Use ripe, firm tomatoes – cherry or Roma work beautifully.
• Red onions provide a milder bite, but yellow onions work in a pinch.
• For crunchier cucumbers, don’t marinate too long.
• Balance is key – adjust sugar or salt to taste.
• Add a pinch of red pepper for heat or crushed garlic for depth.

---

❄️ Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days.
• Don’t freeze – the vegetables will become mushy.
• Best served fresh or after a few hours of marinating.

---

🌍 Cultural Notes & Variations

1. Greek-Style

Add Kalamata olives, crumbled feta, and oregano for a Horiatiki-inspired version.

2. Eastern European-Style

Use dill and apple cider vinegar, sometimes with a touch of sour cream.

3. Asian-Inspired

Swap vinegar for rice vinegar, add sesame oil, and sprinkle with toasted sesame seeds.

4. Southern U.S. Style

Use white vinegar, more sugar, and even add a few banana pepper slices for a tangy kick.

---

🍽 What to Serve with Marinated Cucumber, Tomato & Onion Salad

Mains:

• Grilled chicken, steak, or fish
• Burgers and barbecue
• Tofu or veggie skewers for plant-based options

Sides:

• Corn on the cob
• Pasta salad
• Crusty bread or pita for dipping into the marinade

Drinks:

• Iced tea
• Lemonade
• Light white wine or sparkling water with citrus