Marinated Cucumbers, Onions, and Tomatoes

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There’s something beautifully nostalgic about the refreshing crunch of cucumbers paired with the sweetness of cherry tomatoes and the bite of red onions, all soaking in a bright, tangy marinade. This is one of those recipes I reach for when the summer sun is blazing, or when I simply need a dish that’s equal parts fresh and satisfying. It’s the kind of salad that doesn’t just sit pretty on the table — it disappears quickly.

I started making this marinated salad years ago after a backyard BBQ where someone brought a version that sparked my taste buds into obsession. Over time, I’ve tweaked and tested it until it landed exactly where I wanted: juicy, bold, and effortlessly balanced. It’s incredibly simple to throw together but feels like something you’d find in a café on the Mediterranean coast. Let me show you why it deserves a spot in your fridge this week.

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Why You’ll Love This Marinated Cucumbers, Onions, and Tomatoes

• Crisp and hydrating: This salad is a hydration hero, thanks to the water-rich cucumbers and tomatoes.
• Full of flavor: With the right vinegar and herbs, each bite pops with brightness.
• No cooking required: It’s raw, fresh, and ready in minutes — just let it chill and marinate.
• Versatile: Serve it as a side, a light lunch, or even spooned over grilled meats or toasted bread.
• Meal-prep friendly: It tastes even better after sitting overnight.

What Type of Vinegar Works Best for Marinated Cucumbers, Onions, and Tomatoes?

The beauty of this salad lies in its simple marinade, and the vinegar you choose really shapes its personality. I usually reach for red wine vinegar because it brings a vibrant tang that pairs beautifully with the sweetness of cherry tomatoes. If you’re after a slightly milder zing, apple cider vinegar is a lovely alternative, adding depth and a hint of natural sweetness.

Want something a little more sophisticated? White balsamic vinegar works like a charm, especially if you enjoy a gentle acidity without overpowering the veggies. Plain white vinegar can be used in a pinch, though it’s sharper and a bit more aggressive, so tone it down with a touch more olive oil or a pinch of sugar if needed.

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Options for Substitutions

You’re not locked into one version of this salad — it welcomes creativity. Here are a few substitutions that keep the flavors alive while letting you work with what you’ve got:

• Cucumbers: If English cucumbers aren’t available, regular ones work fine — just peel them if the skin is too thick or waxy.
• Tomatoes: Grape tomatoes, heirlooms, or chopped Roma tomatoes can replace cherry tomatoes without missing a beat.
• Onions: Red onions are traditional here, but shallots or even sweet Vidalia onions add a unique twist.
• Fresh Dill: Not a fan? Try fresh parsley or basil for a different herbal touch.
• Olive Oil: Any neutral oil like avocado or sunflower oil can step in if olive oil isn’t on hand.
• Vinegar: As mentioned earlier, swap it depending on your taste — each brings something slightly different but delicious.

This is one of those dishes where swapping an ingredient won’t ruin the result — it just gives you a new version to love.

Ingredients for This Marinated Cucumbers, Onions, and Tomatoes

Each ingredient in this salad has a clear, fresh role to play — nothing fancy, just a harmony of textures and flavors that shine when combined.

• Cucumbers
  Crisp, cool, and hydrating. They provide the essential crunch that makes this salad so satisfying. I like to slice them thin to soak up the marinade better.
• Cherry Tomatoes
  Their natural sweetness balances the acidity of the vinegar. Red, yellow, or mixed varieties not only taste amazing but look stunning in the bowl.
• Red Onion
  Sliced thin, it brings a sharp bite that mellows beautifully after marinating. It’s the contrast the salad needs to stay interesting with every forkful.
• Fresh Dill
  This herb gives the dish a distinctive, summery flavor. Dill enhances the brightness and pairs especially well with the tangy vinegar.
• Red Wine Vinegar
  The backbone of the marinade — bold, tangy, and just the right amount of acidic to make the veggies sing.
• Olive Oil
  Smooths out the sharpness of the vinegar and helps bind the flavors together. A good extra virgin olive oil makes a difference here.
• Salt & Black Pepper
  These simple seasonings wake up the entire salad. I like to use freshly cracked pepper for a little bite and flaky sea salt to round it out.
• Sugar (optional)
  Just a pinch can help balance the acidity, especially if your tomatoes aren’t super sweet.

Every component is doing something — either crunching, sweetening, tangling with acidity, or infusing herbal freshness. It’s a short list, but it delivers big.

Step 1: Slice the Vegetables

Start by thinly slicing your cucumbers into rounds — not paper thin, but slim enough to absorb the marinade. Halve the cherry tomatoes, or quarter them if they’re on the larger side. Thinly slice the red onion into half-moons. Try to keep the slices even for a consistent texture.

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Step 2: Make the Marinade

In a separate bowl or large measuring cup, whisk together the red wine vinegar, olive oil, a pinch of sugar (if using), and a generous amount of salt and black pepper. Whisk until well combined and slightly emulsified — you should see a bit of thickness to the mixture from the oil.

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Step 3: Combine and Toss

In a large mixing bowl, add the sliced cucumbers, cherry tomatoes, and red onions. Sprinkle over a handful of chopped fresh dill, then pour the marinade over the vegetables. Use tongs or clean hands to gently toss everything together, making sure each piece is coated.

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Step 4: Let It Marinate

Cover the bowl and place it in the fridge for at least 1 hour, though 2 to 3 hours is ideal. This gives the veggies time to soften slightly and soak up all the flavor. Stir once or twice during the chilling process for even marination.

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Step 5: Serve and Enjoy

Right before serving, give the salad one last toss and taste for seasoning. You might want to add an extra pinch of salt or a drizzle of oil depending on how much the vegetables have absorbed. Serve cold, and enjoy the burst of flavor in every bite.

How Long to Cook the Marinated Cucumbers, Onions, and Tomatoes

No cooking is required for this recipe — that’s part of its charm! The only “time” involved is in the marination process, which allows the vegetables to absorb the bright, tangy dressing and mellow in flavor.

• Minimum marinating time: 1 hour in the refrigerator.
• Ideal marinating time: 2 to 3 hours for best flavor development.
• Overnight? Even better — the flavors deepen and everything softens slightly without losing crunch.

This makes it an ideal make-ahead dish for gatherings or weekly meal prep.

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Tips for Perfect Marinated Cucumbers, Onions, and Tomatoes

• Slice uniformly: Use a sharp knife or mandoline for even cuts — this ensures consistent texture and flavor in every bite.
• Don’t skimp on the salt: Cucumbers and tomatoes need a bit of salt to bring out their natural flavors and balance the acidity of the vinegar.
• Stir once during marinating: Giving it a quick toss halfway through helps every piece get evenly coated.
• Use fresh herbs: Fresh dill makes a big difference — dried won’t give the same vibrant punch.
• Let it chill properly: Don’t rush the marination. The vinegar needs time to soften the onion and infuse the vegetables.
• Taste before serving: Ingredients can vary, so adjust seasoning as needed with an extra splash of vinegar, pinch of salt, or dash of oil.
• Serve cold: This salad is meant to be crisp and refreshing, straight from the fridge.

A few simple techniques are all it takes to make this salad sing every single time.

Watch Out for These Mistakes While Cooking

Even a no-cook recipe like this can go sideways if a few common missteps aren’t avoided. Here’s what to keep an eye on:

• Over-slicing the vegetables too thick: Thick cucumber or onion slices won’t soak up the marinade as well, leaving them bland and crunchy in the wrong way.
• Under-seasoning the dressing: This salad relies on bold flavors. Be generous with salt and pepper, and don’t shy away from the vinegar.
• Skipping the marination time: Tossing it together and serving immediately won’t give the flavors a chance to develop. It needs at least an hour.
• Using mushy tomatoes: Overripe or soft tomatoes can turn soggy in the marinade. Stick to firm cherry or grape tomatoes.
• Adding herbs too early if storing long-term: If you’re prepping days in advance, add the dill just before serving to keep it fresh and green.
• Not tasting before serving: Always check and adjust seasoning — acidity and sweetness can shift as the salad rests.
• Letting it sit at room temperature too long: Always keep it chilled. Leaving it out for more than an hour can affect texture and freshness.

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What to Serve With Marinated Cucumbers, Onions, and Tomatoes?

This salad is a flexible side that complements a wide range of dishes. Here are some of my go-to pairings:

Grilled Chicken

The juicy tang of the salad cuts through the savory smokiness of grilled chicken beautifully.

Baked or Grilled Fish

Especially with white fish like tilapia or cod — it adds brightness and crunch to every bite.

Crusty Bread or Toast Points

Scoop up the marinated vegetables with a slice of sourdough or toasted baguette.

Hummus and Pita

As part of a Mediterranean-style platter, it adds freshness to creamy dips and warm bread.

Steak or Lamb Chops

The acidity of the salad contrasts the richness of red meats perfectly.

Couscous or Quinoa

Serve the salad over warm grains for a light, satisfying lunch bowl.

Cold Pasta Salad

Mix a scoop into cold orzo or pasta salads for an extra punch of texture and tang.

Feta or Halloumi Cheese

Crumbled or grilled cheese adds a salty, creamy element that works wonders with the marinade.

Storage Instructions

Marinated Cucumbers, Onions, and Tomatoes store incredibly well — in fact, they taste better with time. Here’s how to keep them at their best:

• Refrigerator: Store in an airtight container for up to 4 to 5 days. The flavors continue to meld and deepen, but the vegetables may soften slightly by day 4.
• Stir before serving: The marinade tends to settle at the bottom, so always give it a good stir before dishing out leftovers.
• Avoid freezing: This is a no-go for this salad. Cucumbers and tomatoes have high water content and become mushy when thawed.
• Add fresh herbs before serving: If you’re storing for multiple days, wait to sprinkle in fresh dill until just before eating to keep it vibrant.

It’s ideal for prepping ahead — just be mindful of how long it sits and freshen it up with a drizzle of olive oil or a pinch of salt before serving again.

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Estimated Nutrition

This salad is light, hydrating, and full of vitamins. Here’s an estimate per serving (assuming this recipe serves 4):

• Calories: ~90 kcal
• Total Fat: 6–7g (from olive oil)
• Saturated Fat: ~1g
• Cholesterol: 0mg
• Sodium: ~180–250mg (depending on salt used)
• Carbohydrates: 8–10g
• Fiber: 2g
• Sugars: 5g (mostly from tomatoes and onion)
• Protein: 1–2g
• Vitamin C & A: High, thanks to tomatoes and cucumbers
• Potassium: Good source due to the fresh vegetables

It’s a low-calorie, nutrient-rich option that fits into most diets — vegetarian, vegan, gluten-free, and low-carb friendly.

Frequently Asked Questions

How far in advance can I make this salad?

You can make it up to 2–3 days in advance, and it actually tastes better the next day. Just store it in the fridge and give it a good stir before serving.

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Can I use dried dill instead of fresh?

Yes, though fresh is preferred. If using dried dill, reduce the amount — start with 1/2 teaspoon and adjust to taste. Dried herbs are more concentrated.

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What type of cucumber is best?

English cucumbers or Persian cucumbers are ideal because of their thin skin and few seeds. If using standard cucumbers, consider peeling and deseeding them.

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Do I need to deseed the tomatoes?

Not necessarily. If you’re using cherry or grape tomatoes, leave them as-is (just halved). For larger tomatoes, you can remove seeds if you want a less watery salad.

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Can I double or triple the recipe?

Absolutely. Just make sure to scale the marinade accordingly and use a large enough bowl so everything gets coated evenly.

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Is this salad keto-friendly?

Yes! It’s naturally low in carbs. Skip the optional sugar or use a low-carb substitute if you’re keeping it strict.

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Can I add other vegetables?

Definitely. Try adding sliced bell peppers, avocado, or even thinly sliced radish for more color and crunch.

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Why does my salad get watery after a day?

The salt in the marinade draws water out of the cucumbers and tomatoes — it’s totally normal. Just give it a quick stir, and consider draining off a little excess liquid if needed.

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Conclusion

This Marinated Cucumbers, Onions, and Tomatoes salad is proof that simple ingredients can create something truly craveable. It’s fresh, tangy, crisp, and perfect for warm days, quick lunches, or backyard dinners. Whether you’re serving it as a side or enjoying it straight from the fridge, it always hits the spot. Keep it chilled, keep it simple, and let the marinade do the magic.

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