You know those scorching summer days when you just want something crisp, cool, and bursting with flavor? My marinated cucumbers, onions, and tomatoes salad is my go-to lifesaver. It’s the kind of dish I throw together when my kitchen feels like a sauna but my family still demands something delicious. This recipe came to me years ago from my neighbor Margie, who’d bring it to every backyard BBQ with a wink and say, “This’ll keep you refreshed, honey.” What I love most is how effortlessly it comes together – just chop, whisk, and let the fridge work its magic. The vinegar gives it that perfect tang, while the cukes stay wonderfully crunchy even after marinating. It’s become my secret weapon for potlucks, weeknight sides, and those “I don’t feel like cooking” moments. Healthy? Check. Easy? Double check. And oh boy, does it disappear fast!
Why You’ll Love This Marinated Cucumbers Onions and Tomatoes Recipe
This isn’t just another salad—it’s the kind of recipe that becomes a summer staple for so many reasons. Let me tell you why I make this at least twice a week when the weather heats up:
- Crazy quick: From chopping to table in 15 minutes (plus marinating time, but who’s counting?)
- Refreshing crunch: That perfect bite of cool cucumbers against tangy onions is pure summer joy
- Health in a bowl: Packed with veggies and light on calories, yet full of flavor
- Versatile sidekick: Equally at home next to grilled meats or scooped onto crackers for a snack
- Better with time: The flavors actually improve as they mingle in the fridge – if it lasts that long!
Seriously, this is the dish people always ask me to bring to picnics – and then ask for the recipe afterward!
Ingredients for Marinated Cucumbers Onions and Tomatoes
Here’s what you’ll need to make this crisp, tangy salad – trust me, every ingredient plays a special role:
- 2 large cucumbers (thinly sliced – I leave the peel on for color and crunch)
- 1 medium red onion (thinly sliced – soak in ice water first if you want milder bite)
- 3 large tomatoes (diced into generous chunks – go for ripe but firm ones)
- 1/4 cup white vinegar (the tangy backbone of our marinade)
- 2 tablespoons olive oil (extra virgin gives the best flavor)
- 1 tablespoon sugar (balances the vinegar perfectly)
- 1 teaspoon salt (draws out those delicious juices)
- 1/2 teaspoon black pepper (freshly cracked is my preference)
- 1 tablespoon fresh dill (optional but oh-so-good when you have it)
That’s it! Simple, fresh ingredients that transform into something magical together.
How to Make Marinated Cucumbers Onions and Tomatoes
Okay, let’s get to the fun part—making this ridiculously easy salad! Here’s how I do it, step by step, just like Margie showed me all those years ago:
Prep those veggies first
Grab your sharpest knife and slice those cucumbers about 1/8-inch thick—no need to peel them unless you really want to. I love the pop of green the skins add! For the onions, slice them paper-thin so they soften nicely in the marinade. If raw onions are too strong for you, give them a quick 10-minute ice water bath first—it takes the edge off. Dice the tomatoes into good-sized chunks (they’ll break down a bit anyway). Toss everything into your biggest mixing bowl—the one you think is too big? Yeah, that one.
Whisk up the magic dressing
In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper until the sugar dissolves. Don’t skip the whisking—this makes sure every bite gets that perfect sweet-tangy balance. Taste it! Want more zing? Add a splash more vinegar. Too sharp? A pinch more sugar does the trick.
Bring it all together
Pour that gorgeous dressing over your waiting veggies and gently toss with clean hands or salad tongs—you want everything coated but not smashed. Sprinkle the fresh dill over the top if you’re using it (and you totally should). Cover the bowl with plastic wrap or a lid and pop it in the fridge. Here’s the hard part: walk away for at least an hour. I know, I know—but trust me, that marinating time turns good into amazing. The cukes stay crisp while soaking up all that flavor, and the onions mellow beautifully.
That’s it! You’ve just made the most refreshing summer salad. And guess what? It gets even better the next day—if it lasts that long!
Tips for Perfect Marinated Cucumbers Onions and Tomatoes
After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “can’t-stop-eating-it” good. First – patience pays off! While an hour of marinating works, letting it sit overnight transforms the flavors into something magical. The veggies soften just enough while staying crisp. Taste your dressing before pouring – I often add an extra splash of vinegar for brightness or another pinch of sugar if my tomatoes are super acidic. And here’s my secret weapon: a sprinkle of red pepper flakes adds the perfect gentle heat that keeps people coming back for “just one more bite.” Oh, and don’t drain the liquid – those juices at the bottom? Pure gold for dipping crusty bread!
Variations for Marinated Cucumbers Onions and Tomatoes
The beauty of this salad is how easily you can make it your own! Some of my favorite twists? Toss in some colorful bell peppers—I love the crunch of yellow or orange ones. If you’re feeling fancy, swap the white vinegar for balsamic vinegar – it gives a deeper, richer flavor that’s perfect for dinner parties. Not a dill fan? Fresh parsley or basil work wonders instead. Sometimes I’ll even add a handful of kalamata olives for a briny punch. And during peak summer, throwing in some diced watermelon makes the most refreshing sweet-salty combo you’ll ever try!
Serving Suggestions for Marinated Cucumbers Onions and Tomatoes
This salad is the ultimate team player! I love it alongside grilled chicken or fish—the tangy crunch cuts through rich flavors perfectly. It’s also fantastic as a light lunch on its own or scooped onto crackers for a quick snack. Trust me, it’ll steal the show at any summer table!
Storage and Reheating Instructions
Here’s the scoop on keeping your marinated cucumbers, onions, and tomatoes tasting fresh: pop any leftovers in an airtight container and they’ll stay crisp in the fridge for up to 3 days. The flavors actually deepen overnight! And reheating? Don’t even think about it – this salad was born to be served ice-cold straight from the fridge.
Nutritional Information for Marinated Cucumbers Onions and Tomatoes
Here’s the skinny on this light and refreshing salad: each serving packs about 80 calories with just 4g of fat, making it a guilt-free summer staple. Now, full disclosure—these numbers are estimates based on my exact ingredients. Your own cukes and tomatoes might be slightly different sizes, and brands of vinegar or oil can vary too. But one thing’s certain: this bowlful is packed with good-for-you veggies and way less sugar than most store-bought salads!
FAQs About Marinated Cucumbers Onions and Tomatoes
How long can I store this salad in the fridge?
Your marinated veggies will stay crisp and delicious for up to 3 days in an airtight container. The flavors actually improve after the first day! Just give it a gentle stir before serving to redistribute those tasty juices.
Can I use different types of vinegar?
Absolutely! White vinegar gives that classic tang, but I’ve had great results with apple cider vinegar for extra depth. Balsamic vinegar makes a richer version – just use half the amount as it’s more potent. My neighbor even uses rice vinegar for a milder Asian twist!
Is this recipe gluten-free?
Yes indeed! All the ingredients are naturally gluten-free. Just double-check your vinegar if you’re highly sensitive – some malt vinegars contain gluten, but standard white vinegar is safe.
Why do my cucumbers get soggy?
If they’re turning mushy, you might be slicing them too thin or marinating too long. Stick with 1/8-inch slices and don’t go beyond 3 days in the fridge. English cucumbers hold up better than regular ones too!
Share Your Thoughts
I’d love to hear how your marinated cucumbers, onions, and tomatoes turned out! Did you add your own twist? Maybe your family gobbled it up faster than mine does? Drop a comment below with your experience – or better yet, snap a photo and tag me on social media. Happy chopping!
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5-Star Marinated Cucumbers Onions Tomatoes Recipe Everyone Craves
- Total Time: 1 hour 15 minutes (includes marinating)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and simple salad featuring marinated cucumbers, onions, and tomatoes. Perfect as a side dish or a light snack.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 3 large tomatoes, diced
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- In a large bowl, combine cucumbers, onions, and tomatoes.
- In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to coat.
- Sprinkle with fresh dill if using.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For best flavor, marinate for at least 2 hours.
- Adjust sugar and vinegar to taste.
- Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: marinated cucumbers, cucumber salad, easy salad, summer salad
