🥒🍅 Refreshing Marinated Cucumber, Tomato & Onion Salad – Your Summer Go-To! ☀️🧅

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Crisp cucumbers, juicy tomatoes, and zingy red onions soaked in a tangy-sweet marinade—this vibrant summer salad is ridiculously easy and addictively good. A chilled, hydrating side dish perfect for BBQs, light lunches, or those days you just can’t with the stove.

🧾 Recipe Card

Servings: 6
Prep Time: 10 minutes
Chill Time: 1 hour minimum
Total Time: 1 hr 10 min
Dietary Badges: Gluten-Free, Vegan, W-W Friendly, Low-Carb

Ingredients Checklist

  • 2 large cucumbers, thinly sliced

  • 3–4 ripe tomatoes, wedged or sliced

  • 1 red onion, thinly sliced

  • ½ cup white or apple cider vinegar

  • ¼ cup water

  • 2–3 tbsp sugar (adjust to taste)

  • ¼ cup vegetable or olive oil

  • Salt & pepper to taste

  • Optional: chopped parsley, dill, or basil

Instructions

  1. Combine cucumbers, tomatoes, and onion in a large mixing bowl.

  2. In a separate bowl or jar, whisk vinegar, water, sugar, oil, salt, and pepper until the sugar is dissolved.

  3. Pour marinade over vegetables. Toss gently to coat.

  4. Cover and refrigerate for at least 1 hour.

  5. Toss again before serving. Garnish with herbs if desired.

Notes

  • Use cherry or grape tomatoes for extra sweetness and color.

  • Keeps well in the fridge for up to 3 days—great for meal prep!

I. Introduction

This is the salad I make on repeat all summer long. It’s crisp, bright, and refreshing with just the right balance of vinegar tang and light sweetness. I call it my “fridge salad” because it’s always in there, ready for lunches, cookouts, or a sneaky late-night snack.

It’s one of those dishes where the ingredients do all the work—and the longer it sits, the better it gets. No fancy tools, no stovetop, just raw, fresh, vibrant flavor!

II. Step-by-Step Guide 🥗

1. Slice the Veggies

Thinly slice cucumbers and onions. Cut tomatoes into wedges or slices (or use halved cherry tomatoes for less mess). Place everything in a large mixing bowl.

2. Mix the Marinade

In a small bowl or jar, combine vinegar, water, sugar, oil, salt, and pepper. Whisk until the sugar is fully dissolved.

Tip: Taste your marinade—it should be balanced, not too sharp or too sweet. Adjust sugar or vinegar to your liking.

3. Combine and Chill

Pour the dressing over the veggies. Toss gently to coat. Cover and refrigerate for at least 1 hour.

4. Serve Cold

Give it a good toss before serving. Top with chopped parsley, dill, or basil if you want to add a fresh herbal note.

III. Ingredient Tips & Variations

Ingredient Why It Matters Substitutes/Notes
Cucumbers Adds crunch and hydration Use English or Persian cucumbers for thin skins
Tomatoes Juicy and sweet counterpoint Grape/cherry tomatoes or heirlooms for color
Red Onion Adds sharp bite and color Soak in cold water for 5 mins to reduce bite
Vinegar Tangy backbone of the marinade Apple cider adds sweetness; white vinegar is sharper
Sugar Balances acidity Use honey, agave, or monk fruit for alternatives
Oil Adds richness and rounds the flavor Olive oil for bold flavor, veg oil for neutral
Herbs Optional fresh lift Dill = classic, basil = sweet, parsley = clean

IV. Recipe Variations & Serving Suggestions

Creative Mix-ins

  • Crumbled feta or goat cheese

  • Sliced radishes or bell peppers

  • Smashed chickpeas or white beans for extra protein

W-W Friendly Tips

  • Use olive oil spray to reduce points

  • Replace sugar with monk fruit sweetener or reduce quantity

  • Pairs perfectly with grilled lean protein like chicken or fish

Perfect Pairings

  • BBQ chicken, burgers, or grilled shrimp

  • Sandwiches and wraps

  • Cold pasta salad or quinoa tabbouleh

V. Storage & Make-Ahead Tips

Fridge:
Keep in an airtight container for 3–4 days. The veggies soften over time but stay flavorful.

Make-Ahead Tip:
Slice the veggies and make the marinade a day ahead. Combine a few hours before serving for best crunch.

Leftover Ideas:
Toss leftovers with cooked couscous, chickpeas, or greens for a quick salad bowl.

VI. Nutrition Info (Per Serving – Approximate)

  • Calories: 80

  • Carbs: 7 g | Fat: 5 g | Protein: 1 g | Sugar: 4 g

  • Fiber: 2 g

  • W-W Points: ~2 (depending on oil/sugar choices)

Allergens: None. Naturally gluten-free and vegan.

VII. FAQs

Q: Can I make it without sugar?
A: Yes—just reduce the vinegar or add a splash of fruit juice for natural sweetness.

Q: How do I keep it crisp longer?
A: Use firm, fresh cucumbers and tomatoes. Avoid over-marinating if you want max crunch.

Q: What vinegar works best?
A: Apple cider is slightly sweeter and softer, white vinegar is more punchy. Both are great!

VIII. Kristy’s Note

This salad is one of my favorites not just because it’s quick—but because it feels like summer. It’s the kind of dish that gets better by the hour, and it always finds its way into our fridge when temps start climbing. If you’re looking for a low-effort, high-reward recipe that works for any crowd, this is it.

IX. More Summer Freshness You’ll Love

  • [Watermelon & Feta Mint Salad]

  • [Zesty Chickpea Greek Salad]

  • [Lemon Herb Grilled Chicken Skewers]

  • [W-W Friendly Corn & Black Bean Salsa]

X. Share Your Salad Creations! 🥒🌞

If you made this Marinated Cucumber, Tomato & Onion Salad, tag me @KristyCookEats or leave a comment below. I love seeing how you make these recipes your own—herbs, veggies, swaps, let’s see it all!

Here’s to cool, crunchy, feel-good food. 🧄🍅

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