🥒🍅 Marinated Cucumber Tomato Salad

This Marinated Cucumber Tomato Salad is a refreshing, colorful side dish made with crisp cucumbers, juicy tomatoes, and thinly sliced onions tossed in a simple sweet-and-tangy vinaigrette. The combination of olive oil, white vinegar, red wine vinegar, and a touch of sugar creates a delicious marinade that brings out the natural flavors of the fresh vegetables.

It’s easy to prepare, requires no cooking, and tastes even better after chilling, making it perfect for summer barbecues, picnics, potlucks, and everyday family meals.

Recipe Information

• Prep Time: 15 minutes
• Marinating Time: 30 minutes–2 hours
• Total Time: About 45 minutes
• Servings: 4–6
• Difficulty: Very easy
• Method: No-cook

Ingredients

For the Salad

• 3 medium cucumbers, peeled and sliced
• 3 medium ripe tomatoes, cut into wedges
• 1 medium onion, thinly sliced

For the Marinade

• ¼ cup (60 ml) olive oil
• 3 tablespoons (45 ml) white vinegar
• 1 tablespoon (15 ml) red wine vinegar
• 2 teaspoons (8 g) granulated sugar
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper

Optional Additions

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 clove garlic, finely minced
• ½ teaspoon dried oregano

Instructions

1. Prepare the Cucumbers

Wash the cucumbers thoroughly and peel them.

Slice them into rounds approximately ¼ inch (6 mm) thick. For a slightly crunchier salad, you can leave some or all of the peel on.

If your cucumbers have large, watery seeds, scoop them out before slicing.

Place the cucumber slices in a large mixing bowl.

2. Prepare the Tomatoes

Wash and dry the tomatoes.

Cut each tomato into wedges, aiming for pieces that are similar in size.

Choose ripe but firm tomatoes so they hold their shape during marinating.

Add the tomato wedges to the bowl with the cucumbers.

3. Slice the Onion

Peel the onion and slice it thinly.

Separate the slices into individual strands and add them to the bowl.

For a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry before adding them to the salad.

4. Make the Vinaigrette

In a small bowl or measuring jug, combine the olive oil, white vinegar, red wine vinegar, sugar, salt, and black pepper.

Whisk vigorously until the sugar and salt dissolve and the dressing is well combined.

If using the optional minced garlic or dried oregano, whisk them into the dressing now.

Taste and adjust the balance according to your preference. Add a small pinch of sugar for a softer acidity or a splash of vinegar for a tangier flavor.

5. Combine the Salad

Pour the vinaigrette over the cucumbers, tomatoes, and onions.

Using a large spoon, gently toss everything together until the vegetables are evenly coated.

Avoid stirring too aggressively, as the tomato wedges can break apart and release too much juice.

6. Add Fresh Herbs

If using fresh parsley or dill, sprinkle it over the salad.

Gently toss again to distribute the herbs throughout the vegetables.

Fresh dill gives the salad a particularly refreshing flavor, while parsley adds a mild, clean herbal note.

7. Marinate

Cover the bowl and refrigerate for at least 30 minutes.

For a deeper flavor, allow the salad to marinate for 1–2 hours, gently tossing it once halfway through.

The vegetables will release some of their natural juices, combining with the vinaigrette to create a delicious dressing.

8. Taste Before Serving

Remove the salad from the refrigerator and toss gently.

Taste the marinade and adjust the seasoning if necessary.

If the dressing has settled at the bottom, spoon some of the flavorful juices over the vegetables.

9. Serve

Transfer the salad to a serving bowl, spooning some of the marinade over the top.

Garnish with extra fresh parsley or dill and a little freshly ground black pepper.

Serve chilled or slightly cool for the most refreshing flavor.

Chef’s Tips

• Use firm, ripe tomatoes: Overripe tomatoes can become mushy during marinating.
• Slice vegetables evenly: Similar-sized pieces absorb the dressing more consistently.
• Don’t skip the chilling time: Even 30 minutes allows the flavors to blend.
• Adjust the sweetness: The sugar balances the acidity of the two vinegars.
• Choose good olive oil: A fruity olive oil adds depth to this simple dressing.
• Add fresh herbs just before serving: This helps preserve their color and aroma.
• Don’t over-marinate: The vegetables are generally at their best within a few hours, before they become too soft.
• Toss gently: This keeps the tomatoes intact and the salad looking fresh.

Delicious Variations

🧄 Garlic Herb Cucumber Tomato Salad

Add 1–2 minced garlic cloves, fresh parsley, and chopped dill to the marinade for a more savory flavor.

🥗 Mediterranean Cucumber Tomato Salad

Add ½ cup crumbled feta cheese and a handful of pitted Kalamata olives just before serving.

🌶️ Spicy Cucumber Tomato Salad

Add a finely chopped chili or a pinch of red pepper flakes to the vinaigrette.

🧅 Red Onion Version

Replace the regular onion with thinly sliced red onion for a slightly sweeter flavor and a more colorful presentation.

🍋 Lemon Herb Salad

Replace 1 tablespoon of the white vinegar with fresh lemon juice and add fresh oregano.

🥒 Creamy Cucumber Tomato Salad

For a creamy variation, serve the vegetables with a separate dressing made from plain Greek yogurt, a little lemon juice, garlic, salt, and dill instead of the oil-and-vinegar marinade.

Make-Ahead Instructions

You can prepare the vinaigrette up to 3 days ahead and refrigerate it in a sealed jar.

For the freshest texture, slice the vegetables and combine them with the dressing about 30 minutes to 2 hours before serving.

If preparing the salad for a gathering, keep the dressing separate until closer to serving time to reduce excess liquid.

Storage

Store leftover salad in an airtight container in the refrigerator and enjoy within 1–2 days for the best quality.

The vegetables will soften and release more liquid as they sit, so the salad is generally crispest on the first day.

Give it a gentle toss before serving leftovers, and keep it refrigerated rather than leaving it at room temperature for extended periods.

Freezing is not recommended, as cucumbers and tomatoes become soft and watery after thawing.

Serving Suggestions

This refreshing salad pairs beautifully with:

• Grilled chicken
• Barbecued ribs
• Roasted chicken
• Grilled steak
• Baked fish
• Burgers and sandwiches
• Roasted potatoes
• Rice and grilled vegetables
• Crusty bread

It’s especially delicious alongside grilled meats because the bright, tangy dressing balances richer main dishes.

Final Result

A bowl of Marinated Cucumber Tomato Salad filled with crisp cucumbers, juicy tomato wedges, and tender slices of onion, all coated in a perfectly balanced sweet-and-tangy vinaigrette. Fresh, colorful, and wonderfully refreshing, it’s an easy no-cook side dish that brings bright homemade flavor to almost any meal.