🥒 Cucumber Tomato Onion Salad (Marinated & Refreshing!)

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Crisp cucumbers, juicy tomatoes, and sharp red onions tossed in a tangy-sweet marinade—this chilled salad is simple, vibrant, and perfect for warm weather meals.

Prep Time: 10 minutes
Marinate Time: 1–2 hours (or overnight for best flavor)
Total Time: 10 minutes active, plus chill time
Yield: Serves 4–6
Dietary Tags: Vegan • Gluten-Free • Dairy-Free • Low-Carb

🛒 Ingredients

For the Salad

  • Cucumbers, thinly sliced (English or Persian preferred)

  • Tomatoes, diced (or cherry tomatoes, halved)

  • Red onion, thinly sliced

  • Optional: Fresh herbs (dill, parsley, or cilantro)

For the Marinade

  • Apple cider vinegar (or white wine vinegar)

  • Olive oil

  • Sugar (or honey)

  • Salt

  • Black pepper

  • Optional seasonings: dried dill, garlic powder, red pepper flakes

👨‍🍳 Instructions

  1. Prep the Veggies: Wash and slice the cucumbers, tomatoes, and onions. Soak red onion slices in cold water for 10–15 minutes to reduce sharpness, if desired. Drain and pat dry.

  2. Make the Marinade: In a small bowl, whisk together vinegar, olive oil, sugar (or honey), salt, pepper, and any optional seasonings until the sugar dissolves. Adjust flavor to taste.

  3. Combine: In a large bowl, toss cucumbers, tomatoes, and onions. Pour marinade over and stir gently to coat.

  4. Marinate: Cover and refrigerate for 1–2 hours, or overnight, for the flavors to meld.

  5. Serve: Stir gently before serving. Taste and adjust seasoning. Serve chilled as a side, salad topper, or on toasted bread.

📝 Notes

  • The longer it sits, the better it gets—this is a perfect make-ahead salad.

  • Customize with fresh herbs or your favorite seasoning blends.

  • Naturally vegan, gluten-free, and light—ideal for summer meals.

🥗 The Summer Salad That Goes with Everything

This salad is inspired by the simple cucumber-tomato-onion combo I grew up with—served at every BBQ, picnic, and weeknight dinner. It’s tangy, crunchy, refreshing, and endlessly adaptable. Plus, it gets better the longer it sits. Double it up for meal prep and you’ll be set for days.

📸 Step-by-Step Guide

🥒 Step 1: Slice & Prep

Thinly slice cucumbers and red onion. Dice or halve tomatoes.

Tip: Soak onions in cold water for 10–15 minutes to mellow their bite.

Chop fresh herbs if using—dill adds a classic brightness.

🧂 Step 2: Mix the Marinade

Whisk vinegar, olive oil, sugar (or honey), salt, pepper, and optional extras in a bowl.

Tip: Start with less salt and add more after tasting—it’s easier to fix under-seasoned than over-salted.

🥣 Step 3: Toss It All Together

Place veggies in a large bowl. Pour over the marinade. Toss gently to coat everything evenly.

Add fresh herbs at this stage for vibrant flavor and color.

❄️ Step 4: Let It Chill

Cover and refrigerate for at least 1–2 hours.

For best flavor, let it marinate overnight—the veggies soften slightly and soak up all the delicious dressing.

🍽 Step 5: Serve

Before serving, stir gently and taste—adjust seasoning if needed. Serve chilled.

🧂 Ingredient Tips & Substitutions

Ingredient Highlights

  • Cucumbers: English or Persian cucumbers are best—tender skin, fewer seeds.

  • Tomatoes: Use whatever’s ripe! Cherry tomatoes hold shape better, larger ones offer juicier bites.

  • Red Onion: Sharp and colorful—soak if needed for a milder flavor.

  • Vinegar: Apple cider is tangy and smooth, but white wine vinegar works great too.

Substitutions

  • Sugar: Use honey or maple syrup for natural sweetness.

  • Herbs: Swap in chives, mint, or tarragon based on your flavor preferences.

  • Vinegar: Rice vinegar or lemon juice work in a pinch.

  • Add-ins: Crumbled feta, sliced olives, or chickpeas for protein and Mediterranean flair.

Equipment Tip

  • Use a mandoline slicer for ultra-thin cucumber and onion slices—makes it look restaurant-quality with less effort.

🥄 Variations & Serving Ideas

Flavor Variations

  • 🧄 Add minced garlic or shallots for a sharper bite.

  • 🧀 Sprinkle crumbled feta or goat cheese before serving.

  • 🫒 Add kalamata olives for a Greek-style twist.

  • 🌶 Kick it up with red chili flakes or a splash of hot sauce.

How to Serve

  • As a side with grilled chicken, steak, or fish

  • Spoon over hummus with pita chips

  • Top burgers, sandwiches, or wraps

  • Serve bruschetta-style on grilled bread

🧊 Storage & Make-Ahead

Storage

  • Store in the fridge in an airtight container for up to 3 days.

  • Stir before each serving as the marinade tends to settle.

Make-Ahead Tips

  • Best made at least 1–2 hours ahead.

  • Prep veggies and marinade separately a day in advance; combine closer to serving time.

Shelf Life Notes

  • Tomatoes may soften after day 2, but flavors intensify. Still delicious—even spooned over grains or eggs!

📊 Nutrition (Per 1 Cup Serving – Approximate)

Calories: ~90
Carbs: 7g
Fat: 6g
Fiber: 2g
Sugars: 4g
Protein: 1g
Allergens: None
Dietary Tags: Vegan • Gluten-Free • Dairy-Free • Low-Carb

❓ FAQ

Q: Can I make this without sugar?
A: Yes—use honey or leave it out for a more tart, savory result.

Q: What type of cucumber is best?
A: English or Persian cucumbers are ideal—thin skin and less watery.

Q: Can I use other veggies?
A: Definitely—thinly sliced radishes, bell peppers, or shredded carrots work well.

Q: Does this salad get soggy?
A: It softens slightly as it marinates but stays crisp if served within 1–2 days.

🥰 A Salad to Keep on Repeat

This salad is the ultimate “make-it-once, eat-it-all-week” dish. It’s bright, crunchy, and works with almost anything on your menu. I’ve served it at potlucks, picnics, and even topped my avocado toast with it. The best part? It takes just 10 minutes of effort.

📣 Let’s Hear From You!

Tried this refreshing cucumber-tomato salad? Drop a comment or rating below, or tag your creations @YourHandle on Instagram! Got your own twist—maybe some sumac or a squeeze of lemon? Share your version, I’d love to see it! 🥗

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