Servings: 4
If you are looking for a refreshing, crisp, and incredibly flavorful side dish that screams summer, this Classic Marinated Cucumber, Tomato, and Onion Salad is exactly what you need. It features thinly sliced cucumbers, juicy ripe tomatoes, and sweet onions, all soaked in a tangy, slightly sweet, and herbaceous vinaigrette. It is the perfect accompaniment to grilled chicken, burgers, or a hearty Sunday roast.
The best part about this salad is how the flavors develop over time. As it sits in the refrigerator, the cucumbers release their juices, blending with the marinade to create a light, refreshing, and drinkable dressing that is absolutely irresistible.
Why This Recipe Works
This recipe relies on the classic combination of sweet and tangy flavors. The white wine vinegar and red wine vinegar provide a bright acidity, while the granulated sugar balances it out with a subtle sweetness. The olive oil and neutral oil create a smooth, velvety base that coats the vegetables beautifully. A blend of dried oregano, basil, and garlic powder adds a warm, earthy depth, while the fresh parsley brings a pop of color and freshness at the end.
Ingredients
- 2 medium English cucumbers, thinly sliced (about 4 cups)
- 3 medium ripe tomatoes, chopped into bite-size pieces (about 3 cups)
- 1 small sweet onion (such as Vidalia), very thinly sliced (about 1 cup)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup white wine vinegar (or apple cider vinegar)
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (optional but brightens the flavor)
- 3 tablespoons granulated sugar (or to taste)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 2 tablespoons chopped fresh parsley (optional, for color and freshness)
Directions
- Prepare the vegetables: Rinse the cucumbers and tomatoes well and pat them dry. Thinly slice the cucumbers into rounds about 1/8 inch thick so they absorb the marinade quickly but still keep some crunch. Chop the tomatoes into bite-size pieces, removing any tough core. Peel the onion and slice it as thinly as you can into half-moons; a thin slice keeps the onion from overpowering the salad.
- Season the vegetables: In a large glass bowl (clear if you have it, so you can see the colors), add the sliced cucumbers, chopped tomatoes, and sliced onion. Sprinkle with about 1/2 teaspoon of the kosher salt, the black pepper, granulated garlic, dried oregano, and dried basil. Gently toss with clean hands or a large spoon to distribute the seasoning without crushing the tomatoes.
- Make the marinade: In a separate measuring cup or small bowl, whisk together the white wine vinegar, red wine vinegar, lemon juice (if using), remaining 1/2 teaspoon kosher salt, and sugar until the sugar and salt start to dissolve. Slowly drizzle in the olive oil and neutral oil while whisking, until the mixture looks slightly thickened and well combined.
- Taste the marinade: It should be lightly tangy and a bit sweet; adjust with a pinch more sugar or a splash more vinegar to suit your family’s preferences.
- Combine and toss: Pour the marinade evenly over the cucumber, tomato, and onion mixture in the glass bowl. Use a large spoon to gently toss everything together until the vegetables are well coated. Try to keep the tomatoes on top as you stir so they don’t get smashed; a folding motion from the bottom of the bowl works best.
- Marinate: Cover the bowl tightly with plastic wrap or a lid. Let the salad sit at room temperature for 20–30 minutes to jump-start the marinating process, then transfer it to the refrigerator for at least 1 hour and up to 4 hours.
- Finish and serve: Just before serving, uncover the bowl, give the salad a gentle stir, and taste the marinade. If it needs a little more brightness, add a small splash of vinegar; if it’s too sharp for your crew, stir in a teaspoon of sugar at a time until it tastes balanced. Sprinkle the chopped fresh parsley over the top for color. Serve the salad cold, making sure to spoon some of the marinade over each portion—this is often the part that converts the salad-haters.
- Store leftovers: If you have any leftovers, cover and refrigerate for up to 2 days. The cucumbers will soften a bit more over time, but the flavors deepen and the salad is still very enjoyable. Stir before serving to redistribute the marinade.
Tips for the Best Results
Slice the vegetables evenly. Uniform slices ensure the vegetables marinate at the same rate and look beautiful in the bowl. A mandoline slicer makes quick work of the cucumbers and onions.
Use ripe, in-season tomatoes. The flavor of this salad depends heavily on the quality of the tomatoes. Look for deep red, fragrant, and slightly soft tomatoes for the best results.
Don’t skip the resting time. Letting the salad sit at room temperature for 20 to 30 minutes before chilling allows the flavors to meld and the vegetables to absorb the marinade.
Adjust the sweetness. The sugar is essential for balancing the acidity of the vinegar and tomatoes. Taste the marinade before pouring it over the vegetables and adjust the sugar to your liking.
Keep the tomatoes on top. When tossing the salad, use a gentle folding motion to avoid crushing the delicate tomato pieces.
Storage and Serving
Store leftover salad covered in the refrigerator for up to 2 days. The cucumbers will soften a bit more over time, but the flavors deepen and the salad is still very enjoyable. Stir before serving to redistribute the marinade. This salad is the perfect side dish for grilled chicken, burgers, or a hearty Sunday roast.
Fresh, tangy, and incredibly easy to make, this Classic Marinated Cucumber, Tomato, and Onion Salad is a fantastic recipe to keep in your rotation for summer entertaining.