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This marinated cucumber onion tomato salad is my go to for barbecues and summer meals when I want something light crisp and full of flavor. The sweet and tangy marinade transforms simple vegetables into a refreshing dish that never fails to disappear quickly from the table.
The first time I made this was for a family reunion picnic and people kept coming back for seconds all afternoon. Now I make a double batch just to keep up with requests.
Ingredients
- Cucumbers: Choose medium firm cucumbers crispness is key peel and slice thin for maximum marinade soak
- Onion: Select a mild white or sweet onion and cut into rings to distribute the flavor evenly
- Tomatoes: Use juicy ripe tomatoes cut into wedges for vibrant color and texture
- White vinegar: Brings the tangy brightness to the dressing a basic pantry staple
- Granulated sugar: Adds the balancing touch of sweetness try to use pure cane sugar for best flavor
- Water: Helps mellow the acidity and lets the marinade coat everything evenly
- Salt: Essential to amplify the vegetables natural flavors opt for kosher salt if possible
- Black pepper: Fresh cracked gives a nice bite and a little warmth
- Vegetable oil: Binds the marinade and brings a smooth finish go for a neutral oil so the veggies shine
- Fresh mint: If you have it on hand chopped mint takes the freshness up a notch and makes the salad pop
Step-by-Step Instructions
- Prep the Vegetables:
- Peel the cucumbers slice them thin so they soak up all the flavor cut the onion into even rings and wedge the tomatoes pat them dry if extra juicy for less watery salad
- Create the Marinade:
- In a mixing bowl combine white vinegar granulated sugar water salt black pepper and vegetable oil whisk until the sugar is fully dissolved this ensures an even sweet tang in every bite
- Marinate the Veggies:
- Pour the marinade over the prepared vegetables in a large bowl add fresh mint if using gently toss everything together so all the vegetables are coated but not bruised
- Chill for Maximum Flavor:
- Cover the bowl tightly and place in the refrigerator for at least two hours or for deeper flavor let it sit overnight this resting time lets all the ingredients meld and intensify
- Serve and Stir:
- Just before serving give the salad a good stir to redistribute the marinade and flavors since it can settle as it marinates serve chilled and enjoy the vibrant crunch with every mouthful
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Fresh mint is truly a favorite addition in my house it brings out the brightness in the cucumbers and reminds me of the herb garden my grandmother kept on her porch I still remember her hands tearing mint right before tossing a salad like this
Storage Tips
Keep leftover salad in a well sealed container in the refrigerator and it will stay fresh for up to three days. The flavor continues to develop so making it ahead is never a bad idea. If you notice extra liquid at the bottom just give it a gentle drain or toss before serving. Do not freeze since fresh vegetables will lose their crunch.
Ingredient Substitutions
If you do not have white vinegar red wine vinegar gives a deeper flavor or try apple cider vinegar for a touch of sweetness. Swap vegetable oil with light olive oil for a richer but still clean taste. Red onions can replace white for a sharper bite or leave out the mint if you are not a fan of herbs.
Serving Suggestions
Serve this salad chilled alongside grilled chicken or fish for a quick dinner. It is also wonderful piled onto crusty bread as a sort of summer bruschetta. Bring it to picnics or potlucks where it can sit out for a bit without losing quality. I love adding feta or thin sliced radishes to change things up.
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Cultural Note
Variations of this cucumber tomato salad are found across many cuisines from Mediterranean tabbouleh to southern US marinated salads. The idea of soaking crunchy vegetables in sweet vinegar evolved as a way to keep summer produce refreshing and flavorful long before refrigeration. This classic version pays tribute to old fashioned ways of using what is fresh and available.
Frequently Asked Questions
- → Can I use red wine vinegar instead of white?
Yes, red wine vinegar offers a deeper flavor and works beautifully in place of white vinegar.
- → Should the cucumbers be peeled?
Peeled cucumbers create a tender texture, but you can leave the skins on for extra crunch and color.
- → How long should the salad marinate?
Let it rest for at least 2 hours, but overnight in the fridge develops even more flavor.
- → Will the vegetables get soggy over time?
The salad stays crisp for a couple of days, as the marinade preserves the crunch of the vegetables.
- → What other fresh herbs work well?
Besides mint, dill or parsley also bring a lovely freshness and complement the flavors nicely.
- → Can I substitute olive oil for vegetable oil?
Absolutely, olive oil adds a fruity note and blends well with the tangy marinade.