Save This marinated cucumbers onions and tomatoes salad is my secret weapon for hot summer days when you want a crisp side dish that goes with anything. Bright crunchy cool and bursting with color this simple marinated mix takes almost no time to prepare but always disappears fast from the table. It is one of those recipes handed down and lovingly tweaked every season in my family.
I first tried this after a neighbor dropped off garden cucumbers and it only took one bite to make this salad a tradition at every cookout since.
Ingredients
- Cucumbers thinly sliced for cool crunch: Choose small firm ones without many seeds
- Cherry or grape tomatoes halved for sweet juiciness: Pick ripe and vibrant tomatoes for the best flavor
- Red or white onion thinly sliced for bite and color: Go with red for a sweeter milder flavor
- Apple cider vinegar or red wine vinegar for zing: Use a high quality vinegar for the brightest taste
- Extra virgin olive oil brings silkiness and richness: Opt for first cold pressed olive oil when possible
- Garlic minced for savory depth: Fresh garlic wakes up all the flavors
- Fresh parsley or dill chopped for herbal lift: Both add greenness but dill gives a classic cucumber salad flavor
- Salt and pepper bring all the elements together: Use flaky sea salt and freshly cracked pepper if you have it
- Red pepper flakes provide subtle warmth: Completely optional but they add a lively kick
Instructions
- Prep the Vegetables
- Wash the cucumbers and tomatoes thoroughly to remove any residue or wax. Using a sharp knife or mandoline carefully slice the cucumbers thinly for the perfect crunch. Halve the cherry or grape tomatoes so they soak up flavor. Peel and slice your onion into delicate half moons to disperse flavor but not overpower.
- Mix the Marinade
- In a medium mixing bowl whisk together the vinegar olive oil and minced garlic. Add a generous pinch of salt and freshly cracked pepper. If you like a gentle heat sprinkle in the red pepper flakes at this stage so they infuse into the liquid. Keep whisking until the vinaigrette looks slightly creamy and emulsified.
- Combine and Toss
- Place the sliced cucumbers halved tomatoes and onions into a large bowl. Pour over the prepared marinade ensuring the vegetables are evenly coated. Use your hands or a large spoon to toss gently taking care not to break up the tomatoes. Every piece should glisten with dressing.
- Chill and Marinate
- Cover the bowl with plastic wrap or a tight lid. Place in the refrigerator for at least thirty minutes to allow the veggies to soften a bit and the flavors to meld together. If you have more time let it rest for a few hours or overnight for even tastier results.
- Finish and Serve
- When ready to serve give everything one more gentle toss to redistribute the marinade. Sprinkle the chopped fresh parsley or dill over top for a burst of color and flavor. Taste and adjust seasoning if needed then scoop into a serving dish and get ready for compliments.
Save If you love dill as much as I do you might find yourself adding a bit extra before serving just for that nostalgic aroma. I remember making this with my grandmother who always insisted on letting it marinate overnight for a flavor that reminded her of her childhood garden.
How To Store Leftovers
Keep leftovers chilled in a tightly sealed container in the fridge. They stay fresh for up to three days though you will notice the vegetables slowly soften and release liquid. A quick toss before serving perks them up. Avoid freezing since the cucumber and tomatoes lose texture when thawed.
Ingredient Swaps
Try English cucumbers or Persian cucumbers for even fewer seeds and thinner skins. If you want a touch of sweetness use a splash of rice vinegar. Swap parsley for basil when tomatoes are at their peak or use chives for a lighter touch. Red onions bring color but white or sweet onions work just as well if that is what you have on hand.
Serving Suggestions
This salad is a go to for anything grilled from burgers to fish. Pile it onto grain bowls or scoop it over hummus for a Mediterranean lunch. I have even tucked leftovers into pita wraps with grilled chicken for a quick packed lunch. Sometimes I double the recipe for picnics and it is always devoured.
Where This Salad Comes From
Cucumber and tomato salads appear everywhere from Greek village dinners to Southern American suppers. The blend of vinegars simple oil and fresh herbs is a kitchen classic for a reason. Every family puts its own stamp on the ratio of tang and sweetness. For a more Eastern European touch add a pinch of sugar to your marinade or a few sprigs of fresh dill.
Seasonal Adaptations
In spring add radishes for extra bite and crunch
Mid summer means yellow tomatoes or any heirloom variety slice those in for eye popping color
Fall versions can include thin shavings of fennel or beets for earthiness
Success Stories
I have brought this salad to neighborhood potlucks and it is always one of the first bowls emptied. Friends request the recipe then tell me stories about their own riffs adding feta cheese croutons or even canned chickpeas for a heartier twist. My kids call it the crunchy salad and ask for it almost every time we hit the farmer's market.
Freezer Meal Conversion
This recipe is not freezer friendly because the vegetables will lose their crispness once thawed. Instead make it fresh and try halving the recipe for smaller households. If prepping ahead for parties slice your veggies and whisk the marinade separately then toss and chill a few hours before serving.
Save This kind of chilled salad has saved me from the side dish blues more times than I can count. Once you taste it you will start making up your own versions.
Recipe Questions & Answers
- → Can I use different types of vinegar?
Yes, both apple cider vinegar and red wine vinegar work well. Choose according to your flavor preference.
- → How long should the vegetables marinate?
For best flavor, refrigerate for at least 30 minutes. Marinating overnight enhances the taste even more.
- → Should I peel the cucumbers?
Peeling is optional. Leaving the skin on adds texture and color, but peel for a softer bite if preferred.
- → Can I prepare this dish ahead of time?
Absolutely. It's ideal for making in advance, as the flavors develop more while chilling in the refrigerator.
- → What herbs can I use for garnish?
Fresh dill or parsley complement the dish nicely, adding extra freshness and flavor.