I keep a Cucumber Tomato Onion Salad that takes five minutes and hides a simple marinated twist you’ll want to read about.

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I make this Marinated Cucumber Tomato And Onion Salad nearly every weekend. It’s the kind of Marinated Cucumber Tomato Onion Salad that sneaks onto every grill spread because people can’t stop eating it.

Bright cucumbers and a splash of red wine vinegar keep it tangy, light and oddly addictive. It takes five minutes to throw together, which still feels like a little kitchen miracle.

I love that it’s crunchy, zippy, and not trying too hard. Trust me, it disappears first at every party.

Easy Summer Salads Simple, yet somehow feels like the star.

Ingredients

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Cucumber: mostly water, low calories, fiber rich, crisp bite that cools the salad, kinda.
Tomato: juicy, vitamin C rich, lycopene antioxidant, sweet tart flavor, adds color and carbs.
Red onion: sharp bite, sulfur compounds, crunchy snap, becomes mellow, kinda sweet after marinating.
Olive oil: heart healthy monounsaturated fats, coats salad, gives silky mouthfeel and richness.
Red wine vinegar: tangy acidity, balances oil, brightens flavors, subtle fruity sharpness, zingy.
Dill: fresh herb, grassy citrusy notes, pairs with cucumber, it’s a herby aromatic lift.
Garlic optional: pungent savory punch, tiny bit deepens flavor, can overpower if raw.

Ingredient Quantities

2 large cucumbers (about 1 lb)

4 ripe tomatoes (about 1 lb)

1 small red onion

1/4 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp granulated sugar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh dill

1 small garlic clove (optional)

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Wash and dry the cucumbers and tomatoes. Peel cucumbers if you want, then slice them into about 1/4 inch half moons. Cut tomatoes into bite sized wedges or chunks, discard hard cores.

2. Peel and thinly slice the red onion into half moons. If you want the onion milder, soak the slices in cold water for 5 to 10 minutes then drain.

3. Mince the small garlic clove if using, keep it fine so it blends into the dressing.

4. In a small bowl whisk together 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp granulated sugar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until the sugar mostly dissolves.

5. Put the cucumbers, tomatoes and onion in a large bowl and pour the dressing over them. Toss gently so everything is evenly coated but not crushed.

6. Add 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley if using, then toss again to distribute the herbs.

7. Taste and adjust seasoning, add a little more salt, pepper or vinegar if it needs brightness. Dont be shy to tweak it to your taste.

8. Let the salad marinate at room temperature for 20 to 30 minutes or chill in the fridge for at least 30 minutes for best flavor; it can sit up to a few hours. Stir once or twice while it rests.

9. Give it one last toss before serving, serve chilled or at room temp and enjoy.

Equipment Needed

1. Large cutting board, for slicing cucumbers tomatoes and onion
2. Sharp chef’s knife, for most cutting and mincing the garlic
3. Paring knife, optional for trimming cores or delicate work
4. Vegetable peeler, if you decide to peel the cucumbers
5. Large mixing bowl, to toss the salad gently
6. Small bowl or 1/4 cup measuring cup, to mix the dressing
7. Whisk or fork, to combine oil vinegar sugar and seasoning
8. Measuring spoons, for the vinegar sugar salt and pepper
9. Salad servers or large spoon and tongs, to toss and serve (colander optional for draining the onion)

FAQ

Can I make this ahead? A: Yes, make 30 minutes up to 4 hours ahead for best flavor. After 4 hours tomatoes get soft so avoid making it more than a day ahead.

My cucumbers are watery, how do I fix that? A: Slice, sprinkle a little salt, let sit 10 minutes, then pat dry. That pulls out excess water and keeps the salad crisp.

Do I have to use fresh dill and parsley? A: Fresh herbs give the best taste but if you only have dried use 1 tsp dill and 1 tsp parsley, added to the dressing.

Can I skip the sugar? A: Yes, but the tablespoon of sugar rounds out the vinegar. You can substitute a little honey or omit if you prefer less sweet.

How long will leftovers keep? A: Store in an airtight container in the fridge up to 24 to 48 hours. Best eaten within a day for texture.

Any good add ins or swaps? A: Try feta, Kalamata olives, chopped bell pepper or a splash of balsamic instead of red wine vinegar for a different twist.

This Marinated Cucumber Tomato And Onion Salad Is The Ultimate Summer Dish Recipe Substitutions and Variations

Cucumbers: if you dont have cucumbers use about 1 lb zucchini (2 medium) thinly sliced, they give the same crunch but a milder flavor, peel if the skin is tough.
Red wine vinegar: swap with equal parts white wine vinegar or apple cider vinegar, or use about 3 tbsp fresh lemon juice for a brighter tang.
Fresh dill: use 2 tbsp chopped fresh basil, or 2 tsp dried dill instead of 2 tbsp fresh, basil works great with tomato.
Small red onion: replace with 2 shallots or 3 scallions (green onions) thinly sliced, theyre milder but still give that onion bite.

Pro Tips

1) Salt the cucumbers first, then drain and pat dry. it pulls out excess water so the dressing wont get watered down, but dont squeeze them until theyre bone dry or youll lose crispness.

2) If your tomatoes are super juicy, scoop out just the seeds and gel so the salad stays chunky. save a little of that tomato juice separately in case you want to brighten the dressing later.

3) Get the dressing smooth by whisking the sugar and salt into the vinegar before adding the oil, or rub the minced garlic with a pinch of salt to mellow it. add the dressing gradually and taste as you go, dont dump it all at once.

4) Add most of the fresh herbs near the end and hold back a little for garnish. letting the salad sit 20 to 30 minutes helps flavors marry, but if you chill it for hours, taste and tweak for brightness before serving because things can get muted.

This Marinated Cucumber Tomato And Onion Salad Is The Ultimate Summer Dish Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I keep a Cucumber Tomato Onion Salad that takes five minutes and hides a simple marinated twist you'll want to read about.

Servings

servings

Calories

179

kcal

Equipment: 1. Large cutting board, for slicing cucumbers tomatoes and onion
2. Sharp chef’s knife, for most cutting and mincing the garlic
3. Paring knife, optional for trimming cores or delicate work
4. Vegetable peeler, if you decide to peel the cucumbers
5. Large mixing bowl, to toss the salad gently
6. Small bowl or 1/4 cup measuring cup, to mix the dressing
7. Whisk or fork, to combine oil vinegar sugar and seasoning
8. Measuring spoons, for the vinegar sugar salt and pepper
9. Salad servers or large spoon and tongs, to toss and serve (colander optional for draining the onion)

Ingredients

2 large cucumbers (about 1 lb)
4 ripe tomatoes (about 1 lb)
1 small red onion
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp granulated sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh dill
1 small garlic clove (optional)
2 tbsp chopped fresh parsley (optional)

Directions

Wash and dry the cucumbers and tomatoes. Peel cucumbers if you want, then slice them into about 1/4 inch half moons. Cut tomatoes into bite sized wedges or chunks, discard hard cores.
Peel and thinly slice the red onion into half moons. If you want the onion milder, soak the slices in cold water for 5 to 10 minutes then drain.
Mince the small garlic clove if using, keep it fine so it blends into the dressing.
In a small bowl whisk together 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp granulated sugar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until the sugar mostly dissolves.
Put the cucumbers, tomatoes and onion in a large bowl and pour the dressing over them. Toss gently so everything is evenly coated but not crushed.
Add 2 tbsp chopped fresh dill and 2 tbsp chopped fresh parsley if using, then toss again to distribute the herbs.
Taste and adjust seasoning, add a little more salt, pepper or vinegar if it needs brightness. Dont be shy to tweak it to your taste.
Let the salad marinate at room temperature for 20 to 30 minutes or chill in the fridge for at least 30 minutes for best flavor; it can sit up to a few hours. Stir once or twice while it rests.
Give it one last toss before serving, serve chilled or at room temp and enjoy.

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.