Marinated Cucumber, Onion, and Tomato Salad

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This classic, crisp cucumber, onion, and tomato salad is a timeless favorite—especially for summer gatherings and family potlucks. The simple tangy marinade subtly pickles the fresh vegetables, creating a refreshing side dish that gets even better as it sits in the refrigerator.

Prep Time & Yield

  • Prep time: 15 minutes
  • Marinating time: At least 1 to 2 hours ( overnight yields the best flavor)
  • Servings: 6 to 8

Ingredients

For the Salad:

  • 3 medium English cucumbers (or Persian cucumbers), sliced into $\frac{1}{4}$-inch rounds
  • 4 ripe medium Roma or vine-ripened tomatoes, cut into wedges
  • 1 medium red onion, thinly sliced into half-moons
  • 1 tablespoon fresh dill (or flat-leaf parsley), finely chopped (optional, but adds great flavor)

For the Tangy Marinade:

  • $\frac{1}{2}$ cup red wine vinegar (or apple cider vinegar)
  • $\frac{1}{4}$ cup extra virgin olive oil
  • $\frac{1}{4}$ cup water
  • 1 to 2 tablespoons granulated sugar (adjust to taste to balance acidity)
  • 1 teaspoon sea salt (plus extra for tasting)
  • $\frac{1}{2}$ teaspoon freshly cracked black pepper
  • 1 clove garlic, minced or crushed (optional)

Step-by-Step Instructions

1. Prepare the Vegetables

  1. Slice the cucumbers: If using standard field cucumbers with thick skins, peel them partially in stripes or completely. English or Persian cucumbers can keep their skins. Slice into crisp, thin rounds.
  2. Cut the tomatoes and onions: Slice the tomatoes into bite-sized wedges and thinly slice the red onion. Place all the prepped vegetables into a large glass or ceramic bowl.

2. Whisk the Marinade

In a measuring cup or small bowl, whisk together the vinegar, olive oil, water, sugar, salt, black pepper, and minced garlic until the sugar and salt have fully dissolved.

3. Combine and Toss

Pour the liquid marinade evenly over the cucumbers, tomatoes, and onions. Toss gently using tongs or large spoons so all the vegetables are well-coated without breaking up the delicate tomato wedges.

4. Marinate and Chill

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 to 2 hours before serving. Stir or toss the salad once or twice while it marinates so the top layers soak up the dressing evenly.

Chef’s Tips for Success

  • Use English or Persian Cucumbers: These varieties have thinner skins and fewer seeds, staying much crunchier in liquid than traditional wax-coated garden cucumbers.
  • Drain Excess Liquid Before Serving: The salt in the dressing will draw natural juices out of the tomatoes and cucumbers. Use a slotted spoon when transferring to serving plates so the salad stays crisp and isn’t overly watery.
  • Make-Ahead Friendly: This salad keeps beautifully in an airtight glass container in the refrigerator for up to 3 to 4 days.

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