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Marinated Cucumbers, Onions and Tomatoes

Looking for a vibrant and easy summer side dish? This Marinated Cucumbers, Onions and Tomatoes salad is crisp, tangy, and delightfully refreshing. With no cooking required, it’s the perfect addition to barbecues, picnics, potlucks, or weeknight dinners. The simple marinade infuses the vegetables with zesty flavor, and the dish only gets better with time—making it an excellent make-ahead option.

Why You’ll Love This Marinated Summer Salad

✅ No cooking required – Just chop, mix, and marinate!

✅ Crisp and refreshing – Ideal for hot weather or to balance heavier dishes.
✅ Meal prep friendly – Tastes even better the next day.
✅ Customizable – Add herbs, spices, or other veggies to make it your own.

Ingredients

For the Salad:

2 medium cucumbers, thinly sliced (English or Persian cucumbers work great)
1 large tomato, diced (or 1 cup cherry tomatoes, halved)
1 small red onion, thinly sliced

Optional: Fresh herbs (dill, parsley, cilantro) for added freshness

For the Marinade:

¼ cup apple cider vinegar (or substitute white wine vinegar)
2 tablespoons olive oil

1 tablespoon sugar (or honey for a natural alternative)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper

Optional: 1 teaspoon dried dill, garlic powder, or red pepper flakes for extra flavor

Step-by-Step Instructions

1. Prep the Vegetables

Wash and slice the cucumbers.
Dice the tomato or halve the cherry tomatoes.

Thinly slice the red onion.
Optional: Chop fresh herbs like dill or parsley for garnish.

2. Make the Marinade

In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper.

Add any optional spices like garlic powder, red pepper flakes, or dried dill.
Taste and adjust the seasoning: more sugar for sweetness, vinegar for tang, or salt for balance.

3. Combine and Chill

In a large bowl, combine the sliced cucumbers, tomatoes, and onions.

Pour the marinade over the vegetables.
Toss gently to coat all ingredients evenly.
Cover and refrigerate for at least 1 hour, ideally 3–4 hours for full flavor development.

Serving Suggestions

Serve chilled as a light side dish with grilled meats, roasted chicken, or fish.
Pair it with pasta, quinoa, or sandwiches for added freshness.
Double the recipe for parties and picnics.

Storage Tips:

Store leftovers in an airtight container in the fridge. Best consumed within 2–3 days for maximum crispness and flavor.

For more details, visit the full recipe

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