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Jump to RecipeThis marinated cucumber, tomato and onion salad is one of those simple summer recipes that tastes like more than the sum of its parts. Crisp cucumbers, juicy ripe tomatoes and thinly sliced onions soak in a bright red wine vinegar and olive oil marinade with garlic, oregano and fresh herbs. As it sits, the cucumbers and onions turn lightly pickled and the tomatoes release their juices into the dressing, creating a tangy, herby salad that gets better the longer it rests.
It takes 15 minutes of prep, needs no cooking and keeps well in the fridge for days. Serve it with grilled meats, spoon it over greens, or toss it with cold pasta for an easy lunch. If you want a dill version without tomatoes, try my easy cucumber salad, or pair this with a sweet fresh corn and tomato salad for a summer spread.
Why You Will Love This Salad
- Gets better over time. The flavors deepen as it marinates, so it is perfect to make ahead.
- Simple ingredients. Cucumbers, tomatoes, onion and a pantry dressing.
- Light and refreshing. About 90 calories per serving, vegan and gluten free.
- So versatile. A side dish, a topping for grilled chicken, a salad bowl base, or a pasta salad mix in.
- No waste. The leftover marinade makes a fantastic salad dressing.
Ingredients for Marinated Cucumber Tomato Salad
Here is what you will need. Exact amounts are in the recipe card below.
For the vegetables
- Cucumbers: English or Persian cucumbers stay the crispest. Slice them into half moons.
- Tomatoes: ripe Roma, vine or heirloom tomatoes cut into wedges, or halved cherry tomatoes.
- Onion: thinly sliced red onion or sweet onion. Sweet onions like Vidalia make a milder salad.
For the marinade
- Red wine vinegar: tangy and bold, it gives the vegetables that lightly pickled flavor.
- Extra virgin olive oil: adds richness and helps carry the herbs.
- Water: softens the acidity so the marinade is balanced.
- Sugar or honey: a small amount rounds out the vinegar.
- Garlic: finely minced or pressed.
- Dried oregano: the classic herb for tomato salads.
- Fresh parsley and basil: added for freshness and color.
- Salt, black pepper and red pepper flakes (optional).
How to Make Marinated Cucumber, Tomato and Onion Salad
1. Slice the cucumbers
Cut the cucumbers in half lengthwise and slice them into 1/4 inch half moons. For thin, even slices, use a mandoline slicer. Leave the skin on for color and crunch.
2. Cut the tomatoes
Core the tomatoes and cut them into bite sized wedges on a sturdy cutting board. If your tomatoes are very juicy, scoop out some of the seeds so the salad does not get too watery.
3. Slice the onion
Slice the onion as thinly as possible. For a milder bite, soak the slices in ice water for 10 minutes, then drain and pat dry.
4. Whisk the marinade
In a large glass mixing bowl with a lid, whisk the red wine vinegar, olive oil, water, sugar, garlic, oregano, salt, pepper and red pepper flakes until the sugar dissolves. A garlic press keeps the garlic smooth and spreads its flavor evenly.
5. Marinate
Add the cucumbers, tomatoes and onion to the marinade and toss gently. Cover and refrigerate for at least 1 hour, stirring once or twice. For the best flavor, let it marinate for 2 to 4 hours. You can also pack it into mason jars to marinate and store.
6. Add fresh herbs and serve
Just before serving, stir in the chopped parsley and basil. Taste, and add a pinch of salt or a splash of vinegar if needed. Serve it with a slotted spoon, or spoon some of the marinade over the top.
Why Marinating Works So Well
Marinating vegetables in vinegar is one of the oldest and easiest ways to add flavor. The acid in the vinegar slowly breaks down the outer layer of the cucumbers and onions, allowing the salt, garlic and herbs to soak in. At the same time, salt draws juice out of the tomatoes, and that juice mixes with the oil and vinegar to create a naturally sweet, savory dressing. Onions become milder and less sharp as they sit, and cucumbers pick up a gentle tang while staying crunchy. That is why this salad tastes so much better after a few hours than it does right after mixing. It is essentially a quick pickle and a fresh salad at the same time.
A Summer Tradition
Bowls of cucumbers, tomatoes and onions in vinegar have been on summer tables for generations, especially across the American South and Midwest, where gardens overflow with produce by July. Many families keep a jar of it in the fridge all season, adding fresh vegetables to the same marinade as the bowl empties. Similar salads are loved around the world too, from the Turkish shepherd salad to Indian kachumber. This version keeps the classic spirit with a Mediterranean touch of olive oil, garlic and oregano.
Tips for the Best Marinated Salad
- Use ripe, firm tomatoes. They should be sweet and juicy but not soft.
- Keep the cucumber slices a little thick. Quarter inch slices stay crisp even after hours in the marinade.
- Give it time. At least an hour in the fridge makes a big difference in flavor.
- Stir occasionally. This keeps everything evenly coated.
- Add fresh herbs at the end. Basil darkens quickly in vinegar.
How Long Should It Marinate?
This salad is tasty after just 30 minutes, but it really shines after 2 to 4 hours in the fridge. In that time, the vinegar gently softens the onions and cucumbers, giving them a crisp, lightly pickled texture, and the tomatoes release their juices, which blend with the olive oil to create a rich, savory dressing. After a day, the flavor is even stronger and the vegetables become more like quick pickles. Many people actually prefer it on day two. If you like your salad very crisp, eat it within the first day.
Choosing the Best Tomatoes and Onions
Because this salad has so few ingredients, quality matters. In summer, use garden or farmers market tomatoes, which are sweeter and more flavorful than supermarket ones. Heirlooms in different colors look beautiful. Outside of tomato season, cherry or grape tomatoes are the most reliable choice. For the onion, red onion adds color and a sharper bite, while sweet onions like Vidalia or Walla Walla are milder and slightly sweet, which some people prefer for a marinated salad. You can even use a mix of both.
Easy Variations
- Greek style: add Kalamata olives, crumbled feta and extra oregano. Try it next to my lemon herb Mediterranean chicken salad.
- Add bell peppers: sliced green or yellow bell peppers add crunch and color.
- Italian style: use balsamic vinegar and add mozzarella pearls.
- Spicy: add sliced jalapeño or extra red pepper flakes.
- Old fashioned sweet version: use white vinegar and a little more sugar, and skip the olive oil.
- Add chickpeas: a can of rinsed chickpeas turns it into a light lunch.
What to Serve It With
This tangy salad cuts through rich, smoky flavors, so it is perfect with anything off the grill, like burgers, steak, kebabs or my grilled Hawaiian BBQ chicken. It is also lovely with Greek meatballs with orzo, grilled fish, or simply with crusty bread to soak up the juices. Toss leftovers with cold pasta and a little cheese for a quick version of my chicken pasta salad.
Creative Ways to Use Leftovers
- Salad dressing: the leftover marinade is full of flavor. Shake it in a jar and use it on green salads.
- Quick gazpacho: blend leftovers with a slice of bread and a splash of olive oil for a chilled summer soup.
- Bruschetta topping: chop the vegetables finely and spoon over toasted bread.
- Grain bowls: spoon over quinoa, rice or couscous with grilled chicken.
- Sandwich topping: add to wraps, pitas and burgers for a tangy crunch.
Storage
- Fridge: store in an airtight container or jar for up to 4 days. Meal prep portions keep well in glass containers.
- Texture: the vegetables soften and become more pickled each day.
- Freezer: not recommended, since cucumbers and tomatoes turn mushy.
- Serving: stir well before serving, since the dressing settles at the bottom.
Is This Salad Healthy?
Yes. Cucumbers are hydrating and very low in calories, tomatoes are rich in vitamin C and lycopene, and onions provide antioxidants and prebiotic fiber. The olive oil adds healthy fats that help your body absorb the nutrients in tomatoes. With only a little sugar, each serving has around 90 calories. It is naturally vegan, gluten free and dairy free.
Common Mistakes to Avoid
- Using watery, pale tomatoes. They make a bland, soupy salad.
- Slicing the cucumbers too thin. Very thin slices go limp after marinating.
- Skipping the taste test. Balance the vinegar and sugar to your liking.
- Serving it straight away. Give it at least 30 minutes for the flavors to come together.
Frequently Asked Questions
How long does marinated cucumber tomato salad last?
It keeps in the fridge for up to 4 days. It is crispest on the first day and more pickled after that.
Can I use white vinegar instead of red wine vinegar?
Yes. White vinegar gives a sharper, old fashioned flavor. Add a little more sugar or water to balance it.
Do I need to peel the cucumbers?
No. English and Persian cucumbers have thin skins that add color and crunch. Peel regular cucumbers if the skin is waxy.
Can I make it without oil?
Yes. Leave out the olive oil for a lighter, tangier, old fashioned style marinated salad.
Why is my salad watery?
Tomatoes and cucumbers naturally release liquid as they marinate. This juice is part of the flavor, but you can scoop out tomato seeds or serve with a slotted spoon.
Can I make it the day before?
Yes. It is a perfect make ahead salad. Add the fresh basil and parsley right before serving.
A Summer Salad You Will Make on Repeat
This marinated cucumber, tomato and onion salad is fresh, tangy and endlessly useful. Make a big bowl on the weekend and enjoy it all week. If you try it, leave a star rating and a comment below, and save it to your Pinterest summer salads board.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 1 g |
| Carbohydrates | 7 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 390 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Marinated Cucumber, Tomato and Onion Salad
Ingredients
Method
- Slice the cucumbers into 1/4 inch half moons, cut the tomatoes into wedges and thinly slice the onion.
- Whisk the vinegar, olive oil, water, sugar, garlic, oregano, salt, pepper and red pepper flakes until the sugar dissolves.
- Add the vegetables to the marinade and toss gently.
- Cover and refrigerate at least 1 hour, ideally 2 to 4 hours, stirring once or twice.
- Stir in the parsley and basil just before serving. Taste and adjust seasoning.
