Marinated Cucumbers, Onions, and Tomatoes – A Crisp, Tangy Salad for Any Season
Few dishes are as refreshing, versatile, and timeless as a bowl of Marinated Cucumbers, Onions, and Tomatoes. This vibrant, juicy salad is crisp, tangy, slightly sweet, and full of garden-fresh flavor. It’s a go-to side dish for everything from grilled chicken to hearty casseroles, and it works just as well in the heat of summer as it does in the cooler months when you’re craving something bright and light.
Whether you’re looking for a healthy salad, a quick side, or a prep-ahead dish for potlucks and BBQs, this marinated vegetable medley is exactly what your table needs.
Why You’ll Love This Marinated Vegetable Salad
- Quick and Easy: No cooking required—just slice, stir, and marinate.
- Versatile Pairing: Perfect with meats, seafood, or vegetarian meals.
- Make-Ahead Friendly: Tastes even better after a few hours in the fridge.
- Fresh and Crunchy: Keeps its texture thanks to the vinegar-based marinade.
- Low-Calorie & Gluten-Free: Naturally healthy and diet-friendly.
Ingredients for Marinated Cucumbers, Onions, and Tomatoes
| Ingredient | Amount |
|---|---|
| Cucumbers (peeled & sliced ¼-inch thick) | 3 medium |
| Onion (sliced into rings) | 1 medium |
| Tomatoes (cut into wedges) | 3 medium |
| Vinegar | ½ cup |
| Sugar | ¼ cup |
| Water | 1 cup |
| Salt | 2 teaspoons |
| Fresh ground black pepper | 1 teaspoon |
| Oil (vegetable or olive) | ¼ cup |
| Fresh mint (optional) | 1 teaspoon, chopped |
The combination of acidic vinegar, sweet sugar, salt, and oil creates a well-balanced marinade that enhances the natural flavors of the vegetables. Optional fresh mint adds a cool, herbal note that elevates the entire dish.
Step-by-Step Instructions: How to Make Marinated Cucumbers, Onions, and Tomatoes
1. Prepare the Vegetables
- Peel and slice 3 medium cucumbers into ¼-inch thick rounds.
- Slice 1 medium onion into thin rings and gently separate the rings.
- Cut 3 medium tomatoes into wedges or large chunks, depending on preference.
2. Make the Marinade
In a large mixing bowl or measuring cup, whisk together:
- ½ cup vinegar
- ¼ cup granulated sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon fresh coarse black pepper
- ¼ cup oil (vegetable or light olive oil)
Whisk vigorously until the sugar and salt dissolve completely.
3. Combine and Toss
- In a large bowl or food-safe container, add the cucumbers, onions, and tomatoes.
- Pour the prepared marinade over the vegetables.
- Add 1 teaspoon fresh chopped mint if using.
- Gently toss everything together to ensure even coating.
4. Chill and Marinate
- Cover the bowl with plastic wrap or a lid.
- Refrigerate for at least 2–4 hours, preferably overnight for the best flavor development.
5. Serve
- Stir well before serving.
- Serve chilled as a side salad, topping for sandwiches, or light snack.
Tips for the Best Marinated Cucumber Salad
- Use firm, fresh cucumbers—English or Persian varieties work great and don’t require peeling.
- Red onions add extra color and a milder bite.
- Cherry tomatoes can be halved and used instead of wedges for a fun twist.
- Let it sit overnight for the best flavor—the marinade penetrates the veggies fully.
- Use glass or ceramic containers when marinating to avoid any metallic taste from acidic vinegar.
Variations You Can Try
- Add bell peppers for extra crunch and sweetness.
- Include feta or mozzarella pearls to make it a more filling salad.
- Sprinkle with fresh dill instead of mint for a classic cucumber salad twist.
- Swap vinegar types: apple cider vinegar or white wine vinegar add different layers of flavor.
- Go spicy with red pepper flakes or a splash of hot sauce.
Serving Suggestions
This salad complements nearly any dish. Here are some of our favorite pairings:
- Grilled chicken, steak, or pork chops
- Fried or baked fish
- BBQ ribs or pulled pork sandwiches
- Rice pilaf or couscous
- Hummus and pita for a Mediterranean-style plate
- Scrambled eggs or omelets for a tangy breakfast twist
Storage Instructions
- Store leftovers in an airtight container in the refrigerator.
- Best enjoyed within 3–4 days while the vegetables are still crisp.
- Do not freeze, as the cucumbers and tomatoes will lose their texture when thawed.
Frequently Asked Questions
Can I Use Cherry or Grape Tomatoes Instead of Regular Tomatoes?
Yes! They hold their shape better in the marinade and are slightly sweeter. Simply halve them and add them to the mix.
Can I Reduce the Sugar in the Marinade?
Absolutely. The sugar helps balance the acidity of the vinegar, but you can cut it down to 2 tablespoons if you prefer a tangier result.
Is This Recipe Keto-Friendly?
With ¼ cup of sugar, it’s not keto, but you can use a keto-friendly sweetener like erythritol or monk fruit instead to make it low-carb.
Can I Make This Salad Without Oil?
Yes, but the oil adds richness and helps the marinade coat the vegetables. If omitting, just whisk the remaining ingredients well.
Is It Okay to Leave the Salad at Room Temperature?
Only for short periods. For food safety, keep the salad refrigerated and only bring it to room temperature for serving.
Why This Salad Belongs in Your Recipe Repertoire
It’s easy, colorful, and incredibly delicious. This Marinated Cucumbers, Onions, and Tomatoes salad is more than just a side dish—it’s a recipe that celebrates simplicity and fresh ingredients. Whether served at a picnic, alongside a warm winter roast, or at your next potluck, this crisp salad brings flavor, color, and crunch to every plate.
Once you try it, you’ll find yourself coming back to it season after season, meal after meal.