I always get asked how I make my Cucumber Tomato Onion Salad; the sweet and tangy marinade with crisp cucumbers, ripe tomatoes, and onions is what I bring to every summer gathering.

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I started playing with a simple Marinated Cucumber Salad last summer and what came out surprised me. Crisp English cucumber and thin rounds of red onion hold up to a punchy, sweet tang that somehow makes each bite addictive, not just light.

I think of it as a bold Cucumber Tomato Onion Salad without being fussy, the kind that will steal a picnic. It looks plain but theres a sneaky complexity, little bursts of flavor that make you look twice.

I promise you wont just toss the leftovers, you will be waiting for them.

Ingredients

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Cool, crunchy, mostly water, very low cal, adds fresh crisp texture in salads.
Juicy, vitamin C and lycopene rich, sweet and tart punch that softens in marinade.
Sharp, adds bite and color, mellows a bit when marinated, slightly sweet if you like.
Gives tang, balances sweetness, helps preserve juices, bright acidic backbone in dressings.
Brings silkiness, heart healthy fats, rounds flavors and carries herbs and mouthfeel.
Herby lift, dill is aromatic and grassy, parsley gives clean fresh zip.
Adds mild sweetness to tame acidity, small amount brightens overall flavor sparingly.
Salty, creamy crumbled feta adds savory contrast and a little protein boost sometimes.

Ingredient Quantities

1 large English cucumber, thinly sliced or 2 small cucumbers thinly sliced

3 medium ripe tomatoes cut into wedges or about 1 pint cherry tomatoes halved

1 small red onion, thinly sliced

1/4 cup red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon granulated sugar or honey

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh dill or chopped fresh parsley

1 clove garlic, minced (optional)

2 tablespoons crumbled feta cheese (optional)

How to Make this

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1. Wash the cucumber and tomatoes. Thinly slice the cucumber (or use two small ones), cut tomatoes into wedges or halve the cherry tomatoes, and thinly slice the red onion; if you want a milder onion, soak the slices in cold water for 5 minutes then drain.

2. Put the cucumber slices in a colander, sprinkle a pinch of salt over them and let them sit for 10 minutes to draw out excess water, then pat dry with paper towels.

3. In a small bowl whisk together 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon granulated sugar or honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until the sugar dissolves.

4. If using, stir 1 minced garlic clove into the dressing; taste and adjust the sweetness or acidity if needed.

5. In a large bowl combine the drained cucumber, tomatoes and onion, pour the dressing over and toss gently so the tomatoes dont get mashed.

6. Fold in 2 tablespoons chopped fresh dill or parsley, toss again and cover the bowl.

7. Refrigerate at least 30 minutes so the flavors meld, tossing once or twice; 1 to 4 hours is ideal, overnight will deepen flavor but tomatoes may soften more.

8. Before serving taste and adjust salt or pepper, drain any excess liquid if you want a less soggy salad (reserve the liquid as extra dressing if you like).

9. Sprinkle 2 tablespoons crumbled feta over the top if using, give one last gentle toss and serve chilled.

Equipment Needed

1. Large cutting board, for slicing the cucumber tomatoes and onion, use a big one so stuff doesnt fall off the edge
2. Sharp chef knife, makes thin even cucumber slices and clean tomato wedges, keep it sharp youll thank me
3. Paring knife, handy for trimming ends or halving cherry tomatoes if you dont wanna use the big knife
4. Colander or fine mesh sieve, to drain the salted cucumber and to remove extra liquid before serving
5. Large mixing bowl, where you combine everything and toss gently so tomatoes dont get mashed
6. Small bowl plus whisk or fork, to mix the red wine vinegar olive oil sugar salt and pepper into the dressing
7. Measuring cups and spoons, for the vinegar oil sugar and seasonings so the salad stays balanced
8. Paper towels or a clean kitchen towel, to pat the cucumbers dry after salting and to blot any soggy bits
9. Serving bowl or airtight container with lid, for chilling the salad in the fridge and then serving or storing leftovers

FAQ

Q: How long should I marinate the salad? A: At least 30 minutes so the flavors meld, about an hour is even better. You can keep it in the fridge up to 24 hours but after that the cucumbers get kinda soft and watery, so I wouldn't go much longer.

Q: Can I make this ahead for a party? A: Yes, totally. Make it a few hours or the night before and chill it. If you want the veggies extra crisp, toss the dressing on just before serving, but it's fine mixed ahead if you like it more mellow.

Q: What can I use instead of red wine vinegar? A: Lemon juice, white wine vinegar, or apple cider vinegar all work. Taste and add a little more sugar or honey if it seems too bright.

Q: How do I keep the tomatoes and cucumbers from getting mushy? A: Use firm ripe tomatoes or halved cherry tomatoes, slice cucumbers thin but not paper thin, and don't over-marinate if you want crunch. You can also drain off excess liquid before serving if it looks soggy.

Q: Can I skip the sugar or use a substitute? A: Sure, you can use honey or leave it out if your tomatoes are sweet. The sugar just balances the acid so adjust to your taste.

Q: How long will leftovers last? A: Store in an airtight container in the fridge. Best the next day, ok up to two to three days but expect softer veggies. If you add feta eat it sooner, within a day or so.

Marinated Cucumber, Tomato, And Onion Salad Recipe Substitutions and Variations

English cucumber: swap for 2 Persian cucumbers or 1 large regular cucumber peeled and seeded — same crunch, fewer watery seeds, it’ll work fine.
Tomatoes (wedges or cherry): use 3 plum/roma tomatoes cut into wedges or about 1 pint grape tomatoes halved; if your tomatoes are mealy pick cherry for better texture.
Red wine vinegar: replace with equal parts apple cider vinegar or white wine vinegar, or use 3 tbsp fresh lemon juice plus 1 tbsp water for a brighter tang.
Fresh dill or parsley: substitute with chopped basil, mint, or chives (same 2 tbsp amount) for a different, fresh flavor; basil pairs especially well with sweet tomatoes.

Pro Tips

1. Dry the cucumber really well. After salting, press the slices between towels or spin them in a salad spinner for a minute. If they stay wet the whole salad turns watery fast.

2. Make the dressing ahead and chill it. The sugar or honey dissolves better and the flavors mellow, so you may need less salt when you taste it cold.

3. Add tomatoes and feta last and fold very gently so nothing gets squashed. Give the salad at least thirty minutes in the fridge but not more than a few hours unless you like very soft tomatoes.

4. If raw garlic is too sharp, either skip it or soften it by smashing a clove in a little warm oil for about 30 seconds then stir that oil into the dressing. Also, soak red onion slices in cold water for a few minutes to take the bite out, then pat dry.

Marinated Cucumber, Tomato, And Onion Salad Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I always get asked how I make my Cucumber Tomato Onion Salad; the sweet and tangy marinade with crisp cucumbers, ripe tomatoes, and onions is what I bring to every summer gathering.

Servings

servings

Calories

145

kcal

Equipment: 1. Large cutting board, for slicing the cucumber tomatoes and onion, use a big one so stuff doesnt fall off the edge
2. Sharp chef knife, makes thin even cucumber slices and clean tomato wedges, keep it sharp youll thank me
3. Paring knife, handy for trimming ends or halving cherry tomatoes if you dont wanna use the big knife
4. Colander or fine mesh sieve, to drain the salted cucumber and to remove extra liquid before serving
5. Large mixing bowl, where you combine everything and toss gently so tomatoes dont get mashed
6. Small bowl plus whisk or fork, to mix the red wine vinegar olive oil sugar salt and pepper into the dressing
7. Measuring cups and spoons, for the vinegar oil sugar and seasonings so the salad stays balanced
8. Paper towels or a clean kitchen towel, to pat the cucumbers dry after salting and to blot any soggy bits
9. Serving bowl or airtight container with lid, for chilling the salad in the fridge and then serving or storing leftovers

Ingredients

1 large English cucumber, thinly sliced or 2 small cucumbers thinly sliced
3 medium ripe tomatoes cut into wedges or about 1 pint cherry tomatoes halved
1 small red onion, thinly sliced
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon granulated sugar or honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill or chopped fresh parsley
1 clove garlic, minced (optional)
2 tablespoons crumbled feta cheese (optional)

Directions

Wash the cucumber and tomatoes. Thinly slice the cucumber (or use two small ones), cut tomatoes into wedges or halve the cherry tomatoes, and thinly slice the red onion; if you want a milder onion, soak the slices in cold water for 5 minutes then drain.
Put the cucumber slices in a colander, sprinkle a pinch of salt over them and let them sit for 10 minutes to draw out excess water, then pat dry with paper towels.
In a small bowl whisk together 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon granulated sugar or honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until the sugar dissolves.
If using, stir 1 minced garlic clove into the dressing; taste and adjust the sweetness or acidity if needed.
In a large bowl combine the drained cucumber, tomatoes and onion, pour the dressing over and toss gently so the tomatoes dont get mashed.
Fold in 2 tablespoons chopped fresh dill or parsley, toss again and cover the bowl.
Refrigerate at least 30 minutes so the flavors meld, tossing once or twice; 1 to 4 hours is ideal, overnight will deepen flavor but tomatoes may soften more.
Before serving taste and adjust salt or pepper, drain any excess liquid if you want a less soggy salad (reserve the liquid as extra dressing if you like).
Sprinkle 2 tablespoons crumbled feta over the top if using, give one last gentle toss and serve chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.