This Marinated Cucumber Tomato And Onion Salad Is The Ultimate Summer Dish Recipe

I always include my Cucumber Tomato Onion Salad on summer menus, ready in five minutes and sure to have guests asking what’s in it.

I never expected a simple bowl to become the star of my summers but this Marinated Cucumber Tomato And Onion Salad did just that. I love how crunchy cucumbers and a thinly sliced red onion play off each other, they sing in every bite.

It’s the kind of dish I bring to every cookout cause people keep asking for more, it’s one of those Easy Summer Salads that you forget to share the recipe for. Somehow the flavors get better the longer it sits so you get this sneaky depth, makes you wonder what’s really in there.

You’ll wanna make it again, trust me.

Ingredients

• Cucumbers are mostly water, crunchy, low calorie, add fresh clean texture.
• tomatoes bring acidity, sweetness and umami, packed with vitamin C and lycopene.
• red onion gives sharp bite, fiber and prebiotics, mellows when marinated.
• extra virgin olive oil adds richness, healthy fats and silky mouthfeel.
• Red wine or apple cider vinegar gives tang, brightens flavors and balances fat.
• A little sugar or honey softens acidity, rounds flavor and adds light sweetness.
• and fresh dill or parsley adds herbal lift, freshness and color.
• Garlic gives punch, lemon juice brightens and adds extra zing.

Ingredient Quantities

• 2 large cucumbers (about 1 lb / 450 g)
• 3 medium tomatoes (about 1 lb / 450 g) or 2 cups cherry tomatoes, halved
• 1 small red onion (about 4 oz / 110 g)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar or apple cider vinegar
• 1 teaspoon granulated sugar or 1 teaspoon honey
• 1 teaspoon kosher salt (or fine sea salt)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh dill or fresh parsley
• 1 clove garlic, minced (optional)
• 1 tablespoon lemon juice (optional)

How to Make this

1. Wash the veg. Slice 2 large cucumbers into thin rounds or half moons, peel if you want, and put them in a colander or bowl; sprinkle about 1/4 teaspoon of the 1 teaspoon kosher salt over the cucumber slices, toss and let sit 10 minutes so excess water drains out.

2. While the cucumbers sweat, core and chop 3 medium tomatoes into wedges or halve 2 cups cherry tomatoes; if the tomatoes are extra juicy scoop out some seeds so the salad wont get soggy.

3. Thinly slice 1 small red onion into half moons, separate the rings; optional: soak the onion in cold water for 5 minutes to mellow the bite, then drain and pat dry.

4. Make the dressing: in a small bowl or jar whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar or apple cider vinegar, 1 teaspoon granulated sugar or honey, the remaining 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 clove minced garlic if using, and 1 tablespoon lemon juice if using. Stir in 2 tablespoons chopped fresh dill or parsley.

5. Drain and pat the cucumbers dry with paper towels so you dont water down the dressing.

6. In a large bowl combine the cucumbers, tomatoes, and onions. Pour the dressing over them and toss gently so the tomatoes dont break up.

7. Taste and adjust: add a little more salt, pepper, lemon or sugar if needed. This is where you make it yours.

8. Let the salad marinate at least 15 to 30 minutes at room temperature so flavors meld, or chill up to 2 to 4 hours in the fridge. Give it a quick stir before serving.

9. Serve cold or room temp with extra chopped dill or parsley on top. Great for BBQs, picnic or just a light summer meal, and it keeps a day in the fridge though the cucumbers will get softer.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife, you’ll want it sharp so tomatoes dont get crushed
3. Paring knife or vegetable peeler (optional for peeling cucumbers)
4. Colander or sieve to drain the cucumbers
5. Large mixing bowl to combine the salad
6. Small bowl or jar and a whisk or fork for the dressing
7. Measuring spoons for oil, vinegar, salt, sugar
8. Paper towels or a clean kitchen towel to pat cucumbers dry
9. Tongs or salad servers to gently toss and serve

FAQ

This Marinated Cucumber Tomato And Onion Salad Is The Ultimate Summer Dish Recipe Substitutions and Variations

• Cucumbers: Swap the 2 large cucumbers for 2 Persian cucumbers or 1 long English cucumber (about the same weight). They’re thinner skinned, less seedy and milder in flavor.
• Tomatoes: Use 3 Roma (plum) tomatoes instead of large slicing tomatoes for a firmer, less watery salad, or stick with 2 cups grape or cherry tomatoes if you want bite sized pieces.
• Red onion: Replace the small red onion with 2 shallots (finely sliced) or 3 scallions (green onions) for a milder, less sharp onion taste.
• Fresh dill or parsley: Substitute 2 tablespoons chopped fresh basil or fresh mint for a sweeter, brighter herb note that still pairs great with cucumber and tomato.

Pro Tips

1) Salt and dry the cukes properly: salt them a little heavier than the recipe says, let them sit 10–20 minutes, then squeeze with a clean towel or use a salad spinner. If you dont get them dry the dressing gets watered down and the salad turns soggy.

2) Stop tomatoes from making everything mushy: scoop out the seed pockets or core really juicy tomatoes, or use halved cherry tomatoes with seeds left behind. Less juice means the dressing clings better and the salad holds up longer.

3) Make and tweak the dressing ahead: whisk the vinegar, oil and sweetener, taste and adjust for acidity and sweetness before you toss. Good extra virgin olive oil makes a big difference, and if you plan to keep the salad a while keep the dressing separate until serving.

4) Handle aromatics last minute: soak sliced red onion briefly to mellow the bite but drain it well, and add fresh dill or parsley right before serving so the herbs stay bright. For texture add something crunchy at the end like toasted sunflower seeds or thinly sliced radish.