Looking to add a burst of flavor to your meals? Marinated cucumbers, onions, and tomatoes are the perfect combination of tangy, crisp, and juicy — a simple yet irresistible trio that will elevate any dish. Whether you’re planning a summer BBQ or just want a quick, healthy snack with a kick, this vibrant medley is sure to become your new go-to. Keep reading to discover how easy it is to whip up this refreshing favorite!
| Servings: | 6 |
| Prep Time: | 15 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 15 minutes |
| Serving Size: | 1 cup |
Ingredients
- 2 large cucumbers peeled and sliced
- 4 medium tomatoes cut into wedges
- 1 medium red onion thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
Equipment
- Large mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Wooden spoon or rubber spatula
- Airtight storage container
Instructions
- Step 1: Start by washing your cucumbers thoroughly. Peel them if you prefer less bitterness in the skin. Slice them into thin, even rounds. I find that a sharp chef’s knife works best here for clean edges and fast prep.
- Step 2: Core and cut your tomatoes into wedges. If they are particularly juicy, you can scoop out some of the seeds to keep the salad from getting too watery. Add them to the bowl with the cucumbers.
- Step 3: Peel your red onion, then slice it paper-thin, which helps mellow its bite and lets it absorb the marinade fully. This adds a lovely purple streak through the salad too.
- Step 4: In a small bowl or measuring cup, combine the white vinegar, water, sugar, salt, black pepper, garlic powder, and olive oil. Stir it well until the sugar and salt are fully dissolved. This is your vibrant, tangy-sweet marinade.
- Step 5: Pour the marinade over the vegetables and toss gently using a wooden spoon or spatula. Make sure each piece gets a good coating. This is when the salad starts waking up with aroma.
- Step 6: Add in your chopped fresh dill. This brings a bright herbal note that really ties everything together. Stir again gently to distribute.
- Step 7: Cover the bowl or transfer your mixture into an airtight storage container. Place it in the fridge and let it marinate for at least an hour. If you can wait 4 to 6 hours, or even better overnight, the flavors deepen beautifully.
- Step 8: Just before serving, give the salad a good stir to redistribute the liquids and flavors. Serve chilled or let it sit for 10 minutes at room temperature to take the edge off the cold.
Nutrition per serving
| Calories | 65 |
| Protein | 1g |
| Carbohydrates | 10g |
| Fat | 2g |
| Sugar | 6g |
| Fiber | 2g |
| Sodium | 320mg |
Description
There is something timeless and comforting about a bowl of marinated cucumbers, onions, and tomatoes. This dish is a celebration of peak summer produce, when backyard gardens overflow with ripe tomatoes and crisp cucumbers. The vegetables soak up a zesty, tangy marinade, becoming flavorful in a way that recalls lazy picnics, porch dinners, and Southern hospitality at its finest. Each bite is a refreshing burst of crunch and brightness that tastes like sunshine in a bowl.
Think of it as the Southern cousin of a classic Italian salad but with a bold kick of vinegar and a sweet undercurrent from a touch of sugar. The cucumbers stay cool and crisp, the onions soften just enough to mellow their sharpness, and the tomatoes practically melt on your tongue. It is simple yet striking, with every ingredient playing its part to perfection.
Why You’ll Love This Recipe
This marinated salad is as easy to prepare as it is irresistible. With no cooking required, it comes together in minutes using only a handful of pantry staples and fresh vegetables. Once the marinade works its magic, the flavors deepen over time, making it perfect for meal prep or entertaining.
Beyond its fresh taste, this dish is packed with nutrients and low in calories, making it a guilt-free addition to summer meals or year-round healthy eating routines. You can enjoy it on its own, alongside grilled meats, or even tossed into a green salad for added crunch and acidity.
Serving and Storage Tips
Store the marinated cucumbers, onions, and tomatoes in an airtight container in the refrigerator for up to 4 days. In fact, the flavor gets better as it sits, so making it a day ahead is ideal. Stir before serving to redistribute the marinade.
This dish is best served cold or at room temperature. Freezing is not recommended, as the texture of the vegetables will become limp and watery once thawed. Refrigeration is key to maintaining the crisp texture and fresh taste of the vegetables.
Course, Cuisine, Keywords
Side dish, American, Southern, summer salad, garden vegetables, healthy side
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serving Size: 1 cup
Recipe Notes
For a more herbaceous twist, you can substitute fresh dill with fresh basil or parsley. If red onion is too strong for your taste, soak the slices in ice water for 10 minutes before adding them. Leftovers keep beautifully in the fridge for up to 4 days.
FAQ
Can I use apple cider vinegar instead of white vinegar?
Yes, absolutely. Apple cider vinegar gives a fruitier, slightly milder tang and works beautifully in this marinade, especially if you’re aiming for a softer acidity. Just keep the same amount as listed in the recipe.
What type of cucumbers are best for this salad?
English cucumbers are my go-to because they are seedless and less watery, but traditional garden cucumbers work fine too. If your cucumbers are larger with tougher seeds, I recommend scraping the seeds out after slicing lengthwise.
Can I prep this salad the day before a gathering?
Yes, and it actually tastes even better the next day. Just keep it in a tightly sealed container in the fridge and give it a good toss before serving to revive those lovely marinade flavors that may have settled.
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Marinated Cucumbers, Onions, and Tomatoes
Ingredients
- 2 large cucumbers peeled and sliced
- 4 medium tomatoes cut into wedges
- 1 medium red onion thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
Instructions
- Wash and peel the cucumbers. Slice them into thin rounds and place them in a large mixing bowl.
- Cut the tomatoes into wedges or large chunks and add them to the bowl with the cucumbers.
- Peel and thinly slice the red onion. Add the sliced onion to the prepared vegetables in the mixing bowl.
- In a separate measuring cup or small bowl, combine white vinegar, water, granulated sugar, salt, black pepper, garlic powder, and olive oil. Stir until the sugar and salt are fully dissolved.
- Pour the marinade over the vegetables and gently toss to coat all pieces evenly.
- Add the chopped fresh dill and stir again to distribute.
- Cover the bowl or transfer the mixture to an airtight container and refrigerate for at least 1 hour. For the best flavor, marinate for 4 to 6 hours or overnight.
- Before serving, stir the salad well to redistribute the marinade. Serve chilled or at room temperature.
