Marinated Cucumbers Onions Tomatoes

This marinated cucumbers onions and tomatoes dish is my summer’s saving grace whenever I want something crisp and lively on the table without turning on the stove A bowl of these tangy garden vegetables always disappears quickly and the leftovers taste even better the next day

My family first tasted a version of this during a backyard picnic and the kids fought over the last tomato I have been doubling batches ever since for our weekend barbecues

Ingredients

• Cucumbers: choose firm medium cucumbers for the best crunch
• Cherry or grape tomatoes: ripe ones offer extra sweetness and color
• Red or white onion: sliced thin for mild flavor and attractive color
• Apple cider vinegar or red wine vinegar: both add tang but red wine brings a deeper note use real vinegar for best taste
• Extra virgin olive oil: go for a fresh robust bottle if you can it smooths out the marinade
• Garlic: minced fresh for a punchy kick
• Fresh parsley or dill: herbs brighten and finish the dish choose dill for classic flavor or parsley for a peppery accent
• Salt and pepper: the basics that tie the flavors together use kosher salt if possible
• Red pepper flakes: only if you like a hint of heat but totally optional

Instructions

Prep the Veggies:

Wash each cucumber and tomato thoroughly before slicing Slice cucumbers thin no thicker than a coins edge for best texture and halve the tomatoes For the onion use a sharp knife to slice it into the thinnest arcs you can manage

Make the Marinade:

In a bowl whisk vinegar and olive oil until blended Drop in freshly minced garlic salt and pepper If using add just a pinch of red pepper flakes Whisk rapidly for about thirty seconds to fully combine

Combine Vegetables and Marinade:

Add prepped cucumbers tomatoes and onions to a spacious mixing bowl Pour the marinade evenly over the vegetables Using your hands or salad servers toss everything gently Take care not to bruise the tomatoes

Marinate:

Cover the bowl tightly and refrigerate Let the salad sit for at least half an hour so the flavors can infuse If you have time chill for several hours or overnight for maximum flavor

Final Toss and Serve:

Right before serving toss the salad once more to redistribute the marinade Scatter fresh parsley or dill on top Taste and adjust salt if needed Serve cold for best crunch

Save

My favorite part is the tangy bite from the vinegar paired with fresh summer dill It instantly brings back memories of sizzling grills and laughter filling the backyard as bowls of this salad made their rounds For me the smell of sliced cucumbers means summer is in full swing

Storage Tips

Store marinated salad in a glass or ceramic bowl with a tight lid It will stay fresh for up to three days in the fridge The tomatoes will soften a bit but the flavors keep building every hour

Ingredient Substitutions

Use English cucumbers if you want fewer seeds For tomatoes any small variety like sungolds or pear tomatoes works beautifully White onions are a gentle swap for red onions and apple cider vinegar brings more sweetness if preferred Fresh basil can replace dill for a new flavor twist

Serving Suggestions

Pile onto grilled chicken or fish Serve as a picnic side with sandwiches Spoon over crusty bread as a bruschetta inspired appetizer For potlucks I always triple the recipe as it disappears so fast you can never have too much

Cultural or Historical Notes

Marinated vegetable salads like this are a staple across the Mediterranean and Eastern Europe In my grandmother’s house a similar salad served as a palatecooling counterpoint to heavy meats Her original recipe called for vinegar from pickled peppers which I sometimes sneak in for old times sake

Seasonal Adaptations

Swap in radishes or thin baby zucchini in early spring Try heirloom tomatoes or colored cherry tomatoes for summer party flair As fall rolls in sprinkle with toasted pumpkin seeds or finely diced sweet apples for an autumn edge

Success Stories

When I first brought this to a neighborhood cookout I doubled the recipe and it vanished in minutes People kept asking for the dressing recipe It is now my go to for any summer potluck or picnic

Freezer Meal Conversion

This salad is best enjoyed fresh I do not recommend freezing as the vegetables will lose all their crunch and become watery Instead prep the veggies in advance and keep stored separately then toss right before an event

Save

This crisp salad brings sunshine to any table and it only gets better as it chills in the fridge Enjoy it all season long for a refreshing bite

Recipe FAQs

→ Can I use white vinegar instead of apple cider vinegar?

Yes, you can substitute white vinegar or red wine vinegar for a slightly different tang and flavor.

→ How long should the vegetables marinate?

Let them chill for at least 30 minutes, but a few hours or overnight will enhance the flavors further.

→ Can other herbs be added?

Absolutely! Fresh dill, basil, or parsley work well and add aromatic notes to the salad.

→ Should the salad be served cold or at room temperature?

It's best served chilled, but you can also enjoy it at room temperature.

→ Is it possible to make this dish ahead of time?

Yes, preparing it a day ahead allows the flavors to meld even more for a tastier result.

→ Can I add other vegetables?

Sliced bell peppers or radishes make excellent additions to this marinated salad blend.