This Marinated Cucumber, Tomato, and Onion Salad is the perfect side dish for summer barbecues, picnics, or any meal that needs a bright, refreshing accompaniment. With its simple vinaigrette and fresh vegetables, this salad comes together in minutes and only gets better as it chills, allowing the flavors to meld and develop.
Why This Recipe Works
This recipe succeeds because it lets fresh, quality ingredients shine. The tomatoes provide sweetness and juiciness. The cucumber adds cool, crisp texture. The red onion contributes a sharp bite that mellows as it marinates. The simple vinaigrette ties everything together with bright, tangy flavor.
The Complete Recipe: Marinated Cucumber, Tomato, and Onion Salad
Prep Time: 10 minutes | Chill Time: 1 hour | Total Time: 1 hour 10 minutes | Servings: 4-6
Ingredients
For the Salad:
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2 cups cherry tomatoes, halved (or quartered if large)
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1 large cucumber, sliced or chopped
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½ medium red onion, thinly sliced
For the Vinaigrette:
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¼ cup olive oil
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2 tablespoons white wine vinegar
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2 tablespoons fresh parsley, finely chopped
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper (optional)
Step-by-Step Instructions
Step 1: Combine the Vegetables
In a large salad bowl, combine the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, white wine vinegar, parsley, and salt until well combined. Add black pepper if desired.
Step 3: Assemble and Chill
Pour the vinaigrette over the salad and toss well to completely coat all the vegetables. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Step 4: Serve
Remove from the refrigerator and serve chilled or at room temperature.
Pro Tips for the Best Cucumber Tomato Salad
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Tomato Choice: Firm cherry tomatoes work best. If using larger tomatoes, chop them into bite-sized pieces.
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Cucumber Prep: English cucumbers have thinner skins and fewer seeds, making them ideal. If using regular cucumbers, you may want to peel and seed them.
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Onion Mellowing: If raw red onion is too sharp for your taste, soak the sliced onion in cold water for 10 minutes before adding to the salad.
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Chill Time: Don’t skip the chilling time—it allows the flavors to meld and the vegetables to absorb the dressing.
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Make Ahead: This salad can be made up to 24 hours in advance and actually tastes better the next day.
Delicious Variations
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Feta Addition: Crumble feta cheese over the top before serving.
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Greek Style: Add kalamata olives and oregano to the dressing.
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Herb Garden: Use fresh basil, dill, or mint instead of parsley.
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Balsamic Version: Substitute balsamic vinegar for the white wine vinegar.
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Garlic Lovers: Add a minced garlic clove to the dressing.
Serving Suggestions
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Serve alongside grilled chicken, steak, or fish
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Pair with barbecue ribs or burgers for the perfect summer meal
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Add to a picnic spread with sandwiches and cold cuts
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Serve with Mediterranean dishes like gyros or souvlaki
Storage
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Refrigerator: Store in an airtight container for up to 3 days. The vegetables will soften slightly but will still be delicious.
Note
The full recipe and ingredient list can be found at the end of the post in the recipe card.