There’s something undeniably refreshing about a crisp, colorful Marinated Cucumber, Tomato & Onion Salad. This simple side dish brings together garden-fresh vegetables in a tangy, slightly sweet marinade that transforms ordinary produce into something extraordinary.
Perfect for summer gatherings, weeknight dinners, or meal prep, this salad gets better as it sits, allowing the vegetables to soak up all the delicious flavors. It’s the ideal make-ahead dish that requires minimal effort but delivers maximum taste.
Why You’ll Love This
- No cooking required – just chop, mix, and marinate!
- Gets better with time – make it ahead for enhanced flavor
- Versatile side dish that pairs with almost any main course
- Refreshing, light, and packed with vitamins and nutrients
- Customizable to your taste preferences
Ingredients
- 2 large cucumbers, thinly sliced
- 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 black pepper
- 1 teaspoon dried oregano or fresh herbs (dill, parsley, basil)
- Crushed red pepper (optional)
- Garlic (optional)
- Feta cheese (optional)
Instructions
- Slice cucumbers and onions thinly. Chop or slice tomatoes. Place all vegetables in a large bowl.
- In a separate bowl or jar, whisk together vinegar, olive oil, sugar, salt, pepper, and herbs until well combined.
- Pour marinade over vegetables and toss well to coat everything evenly.
- Cover and refrigerate for 1-2 hours, or overnight for best flavor development.
- Stir before serving and use a slotted spoon to dish up. Garnish with extra herbs or feta cheese if desired.
Tips & Variations
- For a less sharp onion flavor, soak sliced onions in cold water for 10 minutes before adding to the salad.
- Try adding 1/2 cup crumbled feta cheese just before serving for a Mediterranean twist.
- Substitute apple cider vinegar for white vinegar for a different flavor profile.
- Add 1 diced avocado just before serving for extra creaminess.
- For a spicy kick, add 1/4 teaspoon red pepper flakes to the marinade.
- English cucumbers work best as they have fewer seeds and thinner skin.
Serving Suggestions
This vibrant salad makes the perfect accompaniment to grilled meats, especially chicken, steak, or fish. The acidity cuts through rich dishes beautifully, creating a balanced meal. It’s also delicious alongside Mediterranean favorites like falafel, hummus, or pita bread.
For a complete summer meal, serve this salad with grilled burgers or sandwiches and a side of corn on the cob. The cool, crisp texture provides a refreshing contrast to hot foods.
Notes
- The salad will release liquid as it marinates – this is normal and creates the delicious dressing.
- Store in an airtight container in the refrigerator for up to 3 days, though the vegetables will soften over time.
- For best texture, slice cucumbers uniformly thin (about 1/8 inch thick).
- If using regular cucumbers with thick skin, consider peeling them partially or completely.
FAQs
Can I make this salad ahead of time?
Yes! In fact, this salad benefits from marinating time. Make it up to 24 hours in advance for the best flavor development.
How do I prevent the salad from becoming too watery?
Salt draws moisture from vegetables. If you prefer a less watery salad, add the salt just before serving instead of during the marination process.
Can I use different vinegars?
Absolutely! Red wine vinegar, apple cider vinegar, or rice vinegar all work well, each providing a slightly different flavor profile.
Is this salad keto-friendly?
To make this keto-friendly, simply omit the sugar or replace it with a keto-approved sweetener to taste.
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