Marinated Cucumbers Onions and Tomatoes Recipe

Introduction

This recipe for The Best Marinated Cucumber Salad is the perfect, refreshing side dish for any summer meal. With just a few simple ingredients, it comes together quickly and develops incredible flavor as it chills. For another vibrant salad option, try this Tomato Cucumber Avocado Salad with Mozzarella Pesto. It’s a fantastic make-ahead dish that’s ready to enjoy in about two hours.

Ingredients

This classic summer salad gets its irresistible tang and crisp-tender bite from a simple, sweet-and-sour brine that soaks into every slice.

• 1 cup water
• 1/2 cup apple cider vinegar (or white vinegar)
• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2-3 medium cucumbers, peeled and sliced
• 3 medium tomatoes, cut into wedges or chopped
• 1 medium sweet onion, sliced into rings

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes (plus chilling)

Context: This quick 15-minute prep for MARINATED CUCUMBERS, ONIONS, AND TOMATOES is about 20% faster than similar recipes that require cooking or more complex prep.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash the cucumbers, onions, and tomatoes thoroughly. Slice the cucumbers and onions thinly, about 1/8-inch thick. For the tomatoes, cut them into wedges or chunks. Using a mandoline slicer can ensure uniform slices for even marination.

Step 2 — Combine in a Bowl

Place all the sliced cucumbers, onions, and tomatoes in a large, non-reactive mixing bowl. A glass or ceramic bowl is ideal as it won’t react with the acidic marinade. Gently toss the vegetables to combine them evenly.

Step 3 — Create the Marinade

In a separate bowl or measuring cup, whisk together the vinegar, water, sugar, salt, and pepper until the sugar and salt are completely dissolved. This is the base for your MARINATED CUCUMBERS, ONIONS, AND TOMATOES. For a flavor boost, consider adding a pinch of dried herbs like dill or oregano.

Step 4 — Pour and Coat

Pour the prepared marinade over the vegetables in the bowl. Using a large spoon or spatula, gently fold the mixture to ensure every piece is well-coated with the liquid. The vegetables should be nearly submerged.

Step 5 — Marinate at Room Temperature

Cover the bowl with a lid or plastic wrap. Let the salad marinate at room temperature for at least 30 minutes. This initial period allows the flavors to begin penetrating the vegetables, softening them slightly and blending the tastes.

Step 6 — Refrigerate to Chill

After the room-temperature soak, transfer the bowl to the refrigerator. Chill for a minimum of 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender your MARINATED CUCUMBERS, ONIONS, AND TOMATOES will become.

Step 7 — Stir Before Serving

Remove the salad from the refrigerator and give it a final gentle stir. This redistributes the marinade that may have settled at the bottom. Taste and adjust seasoning with an extra pinch of salt or pepper if desired.

Step 8 — Serve and Enjoy

Serve the marinated salad chilled, using a slotted spoon if you prefer less liquid on the plate. It’s perfect as a bright, refreshing side dish for grilled meats, picnics, or a light lunch. For best texture and flavor, consume within 3-4 days.

Nutritional Information

Calories	~45 kcal
Protein	~1 g
Carbohydrates	~10 g
Fat	~0.2 g
Fiber	~2 g
Sodium	~300 mg

Note: Estimates are per serving for this Marinated Cucumbers, Onions, and Tomatoes recipe and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This classic recipe for MARINATED CUCUMBERS, ONIONS, AND TOMATOES is wonderfully adaptable. Here are simple swaps to adjust it for different dietary needs without sacrificing the bright, tangy flavor.

• Lower-Carb / Keto — Replace the sugar in the marinade with a granulated monk fruit or erythritol blend. The sweetness balances the vinegar without the carbs.
• Low-Sodium — Use a reduced-sodium soy sauce or coconut aminos instead of regular soy sauce, and consider omitting added salt, letting the herbs and vinegar provide the flavor.
• Dairy-Free / Vegan — The standard recipe is naturally dairy-free. For a richer, creamier variation, a splash of full-fat coconut milk can be whisked into the marinade.
• Gluten-Free — Ensure your soy sauce is a certified gluten-free tamari or liquid aminos. This is often the only ingredient needing a swap in this dish.
• Protein Boost — Add a can of drained chickpeas or white beans to the salad, or serve it alongside grilled chicken or flaked salmon for a complete meal.
• Herb Swap — If dill isn’t your favorite, fresh basil, oregano, or mint offer a deliciously different aromatic profile to your marinated vegetables.
• Vinegar Variations — Apple cider vinegar adds a fruity tang, while rice vinegar offers a milder sweetness. Red wine vinegar provides a deeper, robust acidity.
• Extra Crunch — Add thinly sliced radishes or jicama sticks to the mix for an additional layer of texture and a peppery or sweet note.

Serving Suggestions

• Pair this vibrant salad with grilled chicken, fish, or burgers for a refreshing, no-cook side that cuts through rich flavors.
• Serve it as a light lunch on its own, perhaps with a slice of crusty bread to soak up the delicious marinade.
• It’s a perfect potluck or picnic dish, as it travels well and its flavors improve as it sits.
• For a stunning presentation, layer the marinated cucumbers, onions, and tomatoes in a clear glass bowl or on a large platter to showcase the colorful ingredients.
• Turn it into a hearty meal by adding chickpeas, feta cheese, or chunks of grilled steak.
• This salad is an ideal make-ahead option for busy weeknights or effortless summer entertaining.

The bright, tangy notes of this classic marinated salad make it incredibly versatile, complementing everything from casual backyard barbecues to elegant al fresco dinners.

Common Mistakes to Avoid

• Mistake: Slicing vegetables too thin, causing them to become soggy and lose texture. Fix: Use a mandoline or sharp knife for uniform, ¼-inch thick slices that stay crisp.
• Mistake: Not salting the cucumbers first, leading to a watery, diluted marinade. Fix: Toss cucumber slices with salt, let them drain for 15 minutes, then rinse and pat dry.
• Mistake: Using underripe or mealy tomatoes that lack flavor and structure. Fix: Choose ripe, firm tomatoes like Roma or vine-ripened for the best taste and texture.
• Mistake: Overpowering the salad with too much vinegar or a single harsh type. Fix: Balance acidity with a mix like apple cider and rice vinegar, and always include a touch of sugar.
• Mistake: Skipping the marinating time and serving immediately, so flavors don’t meld. Fix: Let the marinated cucumbers, onions, and tomatoes chill for at least 2 hours, ideally overnight.
• Mistake: Dicing the onion too large, creating harsh, overpowering bites. Fix: Slice onions very thinly or soak diced pieces in cold water for 10 minutes to mellow their sharpness.
• Mistake: Using low-quality or old dried herbs, which taste dusty and flat. Fix: Use fresh dill or basil, or ensure dried herbs are fresh by crushing them between your fingers first.
• Mistake: Neglecting to taste and adjust the seasoning before serving. Fix: Always taste your marinade and the finished salad, adjusting salt, pepper, or sweetness as needed.

Storing Tips

• Fridge: Store your MARINATED CUCUMBERS, ONIONS, AND TOMATOES in an airtight container in the refrigerator. They will keep well for 3 to 4 days, with the flavors melding beautifully. Always refrigerate promptly after serving.
• Freezer: Freezing is not recommended for this salad. The high water content in the cucumbers and tomatoes will cause them to become mushy and lose their crisp texture upon thawing.
• Reheat: This dish is meant to be served cold or at room temperature. Do not reheat MARINATED CUCUMBERS, ONIONS, AND TOMATOES, as heat will ruin the fresh texture of the vegetables.

For food safety, always keep this marinated salad refrigerated at or below 40°F (4°C) and discard any leftovers that have been left out at room temperature for more than 2 hours.

Conclusion

This easy Marinated Cucumbers, Onions, and Tomatoes recipe is the perfect, refreshing side dish for any summer meal. For another fresh salad idea, try our Tomato Cucumber Avocado Salad With Mozzarella Recipe. We hope you love it—please leave a comment and subscribe for more quick recipes!

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FAQs

How long should the vegetables marinate for the best flavor?

For the best results, let the MARINATED CUCUMBERS, ONIONS, AND TOMATOES sit in the refrigerator for at least 2 hours. This allows the flavors to fully meld and the vegetables to soften slightly. Overnight marinating will yield an even more flavorful and tender salad.

Can I make this recipe ahead of time?

Yes, this is an excellent make-ahead dish. Prepare the MARINATED CUCUMBERS, ONIONS, AND TOMATOES up to 24 hours in advance. Storing it covered in the refrigerator allows the flavors to develop beautifully, making it a perfect, no-fuss side for gatherings.

What type of vinegar works best for the marinade?

Apple cider vinegar or distilled white vinegar are classic choices for this recipe. They provide the right balance of tangy acidity that complements the fresh vegetables without overpowering them. Avoid strongly flavored vinegars like balsamic, which can darken and dominate the salad.