Marinated Cucumber, Onion, Tomato Salad – A Classic Southern-Style Salad Bursting with Freshness and Tangy Flavor

🎉 Introduction

Simple, refreshing, and packed with flavor—this Marinated Cucumber, Onion, Tomato Salad is the ultimate summertime side dish. Crisp cucumbers, juicy tomatoes, and sharp onions soak in a light vinaigrette that becomes more flavorful with time. It’s a classic recipe that’s been passed down through generations, especially in Southern kitchens.

Whether you’re pairing it with grilled meats, fried chicken, or enjoying it as a light lunch, this salad brings out the best of garden-fresh ingredients. It’s crunchy, tangy, and wonderfully easy to throw together in minutes.

🧰 Equipment Needed

• Sharp knife
• Cutting board
• Large mixing bowl
• Small bowl (for vinaigrette)
• Whisk or fork
• Measuring cups and spoons
• Large spoon or salad tongs
• Airtight container (for marinating)

🛒 Ingredients

Produce

• 2 large cucumbers, thinly sliced
• 2–3 medium tomatoes, cut into wedges or bite-sized chunks
• 1 medium red onion, thinly sliced

Pantry

• ½ cup white vinegar (or apple cider vinegar)
• ¼ cup water
• 2 tbsp granulated sugar (adjust to taste)
• ¼ cup extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of garlic powder or Italian seasoning

👩‍🍳 Directions

Step 1. Slice the Vegetables

• Peel the cucumbers if desired, then slice into thin rounds.
• Core and cut the tomatoes into wedges or large chunks.
• Peel and thinly slice the red onion into half-moons.
• Place all sliced vegetables into a large mixing bowl.

Step 2. Make the Marinade

• In a small bowl, whisk together:
  • ½ cup vinegar
  • ¼ cup water
  • 2 tbsp sugar
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: pinch of garlic powder or Italian seasoning for extra flavor

Step 3. Combine and Toss

• Pour the marinade over the vegetables in the large bowl.
• Toss gently to coat all the veggies evenly in the dressing.
• Let sit at room temperature for 20 minutes or transfer to an airtight container and refrigerate.

Step 4. Marinate

• Refrigerate for at least 2 hours for best flavor.
• Stir occasionally to redistribute the marinade.
• Salad will taste even better after marinating overnight.

Step 5. Serve and Enjoy

• Serve chilled or at room temperature as a side dish with any meal.
• Spoon into a bowl with extra marinade for dipping crusty bread or drizzling over grilled meats.

🍽️ Servings & Timing

• Servings: 4–6 as a side
• Prep time: 15 minutes
• Marinate time: 2+ hours (overnight ideal)
• Total time: ~2 hours 15 minutes (or overnight)

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4–5 days.
• The longer it marinates, the more flavorful it becomes.
• Do not freeze.
• Stir before serving to redistribute the marinade.

🥄 Variations

• Southern-Style: Add a little more sugar for a sweet-tangy twist.
• Greek-Style: Add feta cheese and black olives.
• Creamy Version: Add a spoonful of sour cream or mayo to the dressing for a creamy texture.
• Herbed Variation: Mix in fresh dill, parsley, or basil for extra herbaceous flavor.
• Spicy Kick: Add a pinch of crushed red pepper or sliced jalapeños.

❓ 10 FAQs

1. Can I use English cucumbers?
Yes! English cucumbers are seedless and have a tender skin, making them great for this salad.

2. Can I use cherry or grape tomatoes?
Absolutely—just halve them for bite-sized pieces.

3. How do I keep the salad from getting soggy?
Use firm vegetables and don’t over-marinate; consume within 4 days for best texture.

4. Can I use red wine or apple cider vinegar?
Yes! Apple cider vinegar adds sweetness; red wine vinegar brings depth.

5. How long should it marinate?
At least 2 hours, but overnight is best for deep flavor.

6. Do I need to peel the cucumbers?
It’s up to you! If using waxy-skinned cucumbers, peeling is recommended.

7. Can I make this salad ahead?
Yes—it’s actually better made a day ahead to let flavors develop.

8. What’s the best oil to use?
Extra virgin olive oil is best for flavor, but neutral oils like avocado or sunflower also work.

9. Can I add protein to make it a meal?
Sure! Add chickpeas, grilled chicken, or even tuna for a heartier version.

10. Can I double the recipe?
Yes—this recipe scales easily and is perfect for potlucks or large gatherings.

🏁 Conclusion

This Marinated Cucumber, Onion, Tomato Salad is a celebration of crisp, fresh vegetables and bold, tangy flavor. It’s easy, affordable, and endlessly customizable—perfect for summer dinners, picnics, or anytime you want something cool and refreshing on the table. Once you try it, you’ll see why it’s been a family favorite for generations.

Adam

Marinated Cucumber, Onion, Tomato Salad – A Classic Southern-Style Salad Bursting with Freshness and Tangy Flavor

Simple, refreshing, and packed with flavor—this Marinated Cucumber, Onion, Tomato Salad is the ultimate summertime side dish. Crisp cucumbers, juicy tomatoes, and sharp onions soak in a light vinaigrette that becomes more flavorful with time. It’s a classic recipe that’s been passed down through generations, especially in Southern kitchens. Whether you’re pairing it with grilled meats, fried chicken, or enjoying it as a light lunch, this salad brings out the best of garden-fresh ingredients. It’s crunchy, tangy, and wonderfully

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Marinate time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Produce

• 2 large cucumbers thinly sliced
• 2 –3 medium tomatoes cut into wedges or bite-sized chunks
• 1 medium red onion thinly sliced

Pantry

• ½ cup white vinegar or apple cider vinegar
• ¼ cup water
• 2 tbsp granulated sugar adjust to taste
• ¼ cup extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of garlic powder or Italian seasoning

Equipment

• Sharp knife
• Cutting board
• Large mixing bowl
• Small bowl (for vinaigrette)
• Whisk or fork
• Measuring cups and spoons
• Large spoon or salad tongs
• Airtight container (for marinating)

Method

 

Step 1. Slice the Vegetables

1. Peel the cucumbers if desired, then slice into thin rounds.
2. Core and cut the tomatoes into wedges or large chunks.
3. Peel and thinly slice the red onion into half-moons.
4. Place all sliced vegetables into a large mixing bowl.

Step 2. Make the Marinade

1. In a small bowl, whisk together:
2. ½ cup vinegar
3. ¼ cup water
4. 2 tbsp sugar
5. ¼ cup olive oil
6. ½ tsp salt
7. ¼ tsp black pepper
8. Optional: pinch of garlic powder or Italian seasoning for extra flavor

Step 3. Combine and Toss

1. Pour the marinade over the vegetables in the large bowl.
2. Toss gently to coat all the veggies evenly in the dressing.
3. Let sit at room temperature for 20 minutes or transfer to an airtight container and refrigerate.

Step 4. Marinate

1. Refrigerate for at least 2 hours for best flavor.
2. Stir occasionally to redistribute the marinade.
3. Salad will taste even better after marinating overnight.

Step 5. Serve and Enjoy

1. Serve chilled or at room temperature as a side dish with any meal.
2. Spoon into a bowl with extra marinade for dipping crusty bread or drizzling over grilled meats.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4–5 days.

The longer it marinates, the more flavorful it becomes.

Do not freeze.

Stir before serving to redistribute the marinade.

🥄 Variations
Southern-Style: Add a little more sugar for a sweet-tangy twist.

Greek-Style: Add feta cheese and black olives.

Creamy Version: Add a spoonful of sour cream or mayo to the dressing for a creamy texture.

Herbed Variation: Mix in fresh dill, parsley, or basil for extra herbaceous flavor.

Spicy Kick: Add a pinch of crushed red pepper or sliced jalapeños.

❓ 10 FAQs
1. Can I use English cucumbers?
Yes! English cucumbers are seedless and have a tender skin, making them great for this salad.

2. Can I use cherry or grape tomatoes?
Absolutely—just halve them for bite-sized pieces.

3. How do I keep the salad from getting soggy?
Use firm vegetables and don’t over-marinate; consume within 4 days for best texture.

4. Can I use red wine or apple cider vinegar?
Yes! Apple cider vinegar adds sweetness; red wine vinegar brings depth.

5. How long should it marinate?
At least 2 hours, but overnight is best for deep flavor.

6. Do I need to peel the cucumbers?
It’s up to you! If using waxy-skinned cucumbers, peeling is recommended.

7. Can I make this salad ahead?
Yes—it’s actually better made a day ahead to let flavors develop.

8. What’s the best oil to use?
Extra virgin olive oil is best for flavor, but neutral oils like avocado or sunflower also work.

9. Can I add protein to make it a meal?
Sure! Add chickpeas, grilled chicken, or even tuna for a heartier version.

10. Can I double the recipe?
Yes—this recipe scales easily and is perfect for potlucks or large gatherings.

🏁 Conclusion
This Marinated Cucumber, Onion, Tomato Salad is a celebration of crisp, fresh vegetables and bold, tangy flavor. It’s easy, affordable, and endlessly customizable—perfect for summer dinners, picnics, or anytime you want something cool and refreshing on the table. Once you try it, you’ll see why it’s been a family favorite for generations.