A refreshing and vibrant salad that brings together crisp cucumbers, juicy tomatoes, and sharp onions, all lightly coated in a tangy, herby marinade. I find it’s one of my go-to dishes on warm days—it’s simple, colorful, and full of flavor.

Marinated Cucumbers, Onions, and Tomatoes

Why You’ll Love This Recipe

I love how this salad is ready in less than an hour, yet it feels completely fresh and homemade. The crisp cucumbers contrast beautifully with the sweet tomatoes, and the onions bring just the right bite. The marinade—bright tanginess from vinegar, richness from olive oil, and savory garlic—makes it more than just a side dish. I always get compliments when I bring this to potlucks or family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cucumbers – I like to use crisp, firm English or Persian cucumbers for great texture.
Cherry or grape tomatoes – they burst with sweet, juicy flavor. Roma or heirloom tomatoes work too.
Onions – thinly sliced red or white onions add a sharp and balanced contrast.
Vinegar – I usually go with either apple cider vinegar or red wine vinegar for tanginess.
Olive oil – extra virgin olive oil brings richness to the dressing.
Garlic – fresh minced garlic adds aromatic depth.
Fresh herbs – I chop parsley or dill to brighten the salad.
Salt and pepper – to taste, and I always adjust to bring out the flavors.
Red pepper flakes (optional) – I add these if I want a little heat.

Directions

Prepare the Vegetables
Wash and dry the cucumbers and tomatoes. Slice cucumbers into thin rounds, halve the cherry or grape tomatoes, and thinly slice the onions into rings or half-moons.
Make the Marinade
In a mixing bowl, whisk together vinegar, olive oil, minced garlic, salt, and pepper. If I’m in the mood for spice, I sprinkle in some red pepper flakes now.
Combine and Toss
In a large bowl, I toss together cucumbers, tomatoes, and onions. I pour the marinade over them and mix gently to coat everything evenly.
Let it Marinate
I cover the bowl and refrigerate it for at least 30 minutes to let the flavors meld. If I have the time, I leave it for a few hours or even overnight for the best taste.
Serve and Enjoy
Before serving, I give it a quick toss, garnish with fresh herbs, and serve chilled.

Servings and timing

Servings: This recipe makes enough to serve 4–6 people as a side dish.
Prep time: About 15 minutes to wash, slice, and mix.
Marinating time: Minimum 30 minutes, ideally 2–3 hours or overnight.
Total time: 45 minutes prep + marinating (longer for enhanced flavor).

Variations

Add feta – I crumble feta cheese over the top for a creamy, salty boost.
Make it crisp – I add diced bell peppers or thinly sliced radishes for extra crunch and color.
Sweet twist – A spoonful of honey or maple syrup in the marinade adds subtle sweetness.
Avocado lovers – I fold in diced avocado right before serving for creamy richness.
Protein boost – I stir in chunks of grilled chicken, chickpeas, or tuna to make it a main.

Storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. The salad remains tasty, though the vegetables soften a bit. I always give it a quick toss to redistribute juices before serving. Since it’s served cold or at room temperature, no reheating is needed—just enjoy it straight from the fridge.

FAQs

How long can I marinate this salad?

I recommend at least 30 minutes, but let it sit for 2–3 hours or even overnight for deeper flavor. The veggies stay crunchy, and the flavors meld beautifully.

Can I use regular cucumbers instead of English or Persian?

Yes, but I’d remove the seeds and peel them first—regular cucumbers can be a bit bitter in the center. English or Persian cucumbers tend to be sweeter and crisper.

Is there a substitute for red wine or apple cider vinegar?

White wine vinegar or champagne vinegar work well too. Lemon juice is also a tasty alternative—I sometimes mix lemon juice with a splash of vinegar for brightness.

Can I make this salad ahead of time?

Absolutely. I often prepare it the night before. Just give it a stir before serving and add fresh herbs right before eating for a burst of freshness.

My salad looks watery after marinating. What should I do?

That’s normal—cucumbers release water. I usually drain off excess liquid before serving or give it a gentle toss with fresh herbs to refresh the presentation.

Conclusion

I love how this marinated cucumber, onion, and tomato salad is so easy yet feels special. It’s fresh, colorful, and versatile—perfect alongside grilled meats, tacos, or mezze spreads. I always keep the ingredients on hand because it’s my quick solution when I want something light, vibrant, and homemade. Enjoy!