Name: Marinated Cucumber, Tomato & Onion Salad
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups cucumbers, thinly sliced; 2 cups tomatoes, chopped or sliced; 1/2 red or yellow onion, thinly sliced; 1/4 cup white vinegar or apple cider vinegar; 1/4 cup water; 2 tablespoons olive oil; 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional: 1 tablespoon fresh chopped dill or parsley

This Marinated Cucumber, Tomato & Onion Salad is a refreshing, tangy side dish that I love tossing together anytime I need something crisp and vibrant. It’s simple, healthy, and bursting with fresh flavor from the juicy tomatoes, crunchy cucumbers, and sharp onions—all soaked in a light, zesty marinade. It’s the kind of salad that only gets better as it sits.

Why You’ll Love This Recipe

I love this salad because it’s quick to prepare, incredibly versatile, and perfect for making ahead. The marinade soaks into the vegetables, making every bite flavorful and satisfying. Whether I’m serving it at a summer barbecue, alongside grilled meat, or with a weeknight dinner, this salad always hits the spot. It’s bright, crunchy, and just tangy enough to wake up my taste buds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cucumbers, thinly sliced
Tomatoes, sliced or chopped
Red or yellow onion, thinly sliced
White vinegar or apple cider vinegar
Water
Olive oil
Sugar
Salt
Black pepper
Optional: fresh herbs like dill or parsley

Directions

I start by slicing the cucumbers, tomatoes, and onions, then add them to a large mixing bowl.
In a separate bowl or jar, I whisk together the vinegar, water, olive oil, sugar, salt, and pepper until the sugar dissolves.
I pour the marinade over the vegetables and toss gently to coat everything evenly.
I cover and refrigerate the salad for at least 1 hour to let the flavors soak in—though I’ve found it tastes even better after a few hours or overnight.
Before serving, I give it a good stir and garnish with fresh herbs if I have them on hand.

Servings and timing

This recipe makes about 4 servings and takes just 10 minutes to prep, plus at least 1 hour to marinate for best flavor.

Variations

Sometimes I add sliced bell peppers or avocado for extra texture and color. Cherry tomatoes work great when I want a quicker option, and I often switch up the vinegar—balsamic for a deeper flavor, or red wine vinegar for a tangier kick. I’ve also added crumbled feta or mozzarella balls to turn it into a more filling dish.

storage/reheating

I store this salad in an airtight container in the fridge for up to 3 days. The vegetables soften slightly over time but absorb more flavor, making the salad even tastier. I don’t reheat this—it’s best served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, and I actually prefer making it a few hours in advance. The longer it marinates, the better the flavor gets.

What kind of cucumber works best?

I like using English or Persian cucumbers because they’re seedless and have thin skins, so I don’t need to peel them.

Can I use different types of onions?

Yes, red onions add a sharp bite, while yellow onions give a milder, sweeter flavor once marinated.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and makes a great light side for lunch or dinner throughout the week.

Can I reduce the sugar?

Yes, I adjust the sugar to my taste or leave it out entirely for a more tart version. A drizzle of honey works too if I want a natural sweetener.

Conclusion

This Marinated Cucumber, Tomato & Onion Salad is one of those easy recipes that I keep in regular rotation. It’s fresh, flavorful, and comes together with ingredients I almost always have on hand. Whether I’m feeding a crowd or just making a quick side, this salad never disappoints—it’s simple, satisfying, and always welcome at the table.