This marinated cucumber onion tomato salad is a light, refreshing dish that brings together crisp vegetables and a perfectly balanced sweet-and-tangy dressing. It is quick to prepare, requires no cooking, and becomes even more flavorful as it chills, making it ideal for warm days, meal prep, and effortless entertaining.
Why You’ll Love This Recipe
This salad comes together in minutes and uses simple, affordable ingredients that are easy to find year-round. The vinegar-based marinade brightens the natural flavors of the vegetables while keeping them crisp and refreshing. It is a make-ahead friendly recipe that actually tastes better after resting in the refrigerator. The salad is naturally vegan, gluten-free, dairy-free, and low in calories, making it suitable for a wide range of dietary needs. Its versatility also allows you to adjust flavors and add-ins to suit your personal taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh vegetables
3 medium cucumbers (about 750 g), peeled and sliced into thin rounds
1 medium onion (about 150 g), sliced into thin rings
3 medium tomatoes (about 450 g), cut into wedges
Tangy marinade
½ cup white vinegar (120 ml)
¼ cup granulated sugar (50 g)
1 cup water (240 ml)
2 teaspoons salt (10 g)
1 teaspoon ground black pepper (3 g)
¼ cup vegetable oil (60 ml)
Place the sliced cucumbers, onion rings, and tomato wedges into a large mixing bowl. Toss gently to combine and set aside.
In a separate bowl, whisk together the white vinegar, granulated sugar, water, salt, black pepper, and vegetable oil. Continue whisking until the sugar and salt are completely dissolved and the marinade looks smooth and well blended.
Pour the marinade over the vegetables. Gently toss until all the vegetables are evenly coated.
If using fresh mint, sprinkle it over the salad and fold it in carefully.
Cover the bowl and refrigerate for at least 2 hours. For best flavor, allow the salad to chill overnight.
Before serving, stir the salad well to redistribute the marinade, then serve cold.
Servings and timing
This recipe yields 6 servings.
Preparation time: 10 minutes
Chilling time: 2 hours minimum
Total time: Approximately 2 hours and 10 minutes
Variations
For a milder onion flavor, soak the onion slices in cold water for 10 minutes before adding them to the salad.
Use apple cider vinegar or red wine vinegar for a slightly different flavor profile.
Add thinly sliced bell peppers for extra crunch and color.
Include fresh dill or basil instead of mint for a different herbal note.
For a sweeter salad, increase the sugar by 1 to 2 tablespoons.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to improve after the first day as the vegetables absorb the marinade. This salad is meant to be served cold and should not be reheated. Always stir before serving to ensure even distribution of the dressing.
FAQs
How long does this salad last in the refrigerator?
It keeps well for up to 4 days when stored in an airtight container and refrigerated.
Does the salad get soggy over time?
No, the vegetables stay crisp if they are fresh and properly sliced. The marinade enhances flavor without making them mushy.
Can I make this salad the night before?
Yes, making it ahead is recommended. The flavor improves after several hours of chilling.
Do I have to peel the cucumbers?
Peeling is optional. Peeled cucumbers give a softer texture, while unpeeled cucumbers add more crunch.
Can I reduce the sugar?
Yes, you can adjust the sugar to taste or reduce it slightly for a more tangy salad.
What type of tomatoes work best?
Firm, ripe tomatoes such as vine tomatoes or Roma tomatoes work best to prevent excess liquid.
Is this salad suitable for meal prep?
Yes, it is excellent for meal prep since it stores well and stays flavorful for several days.
Can I add other vegetables?
Yes, vegetables like radishes or thinly sliced carrots work well with the same marinade.
Why does the salad need to chill?
Chilling allows the vegetables to absorb the marinade and develop a balanced, well-rounded flavor.
Should I stir the salad before serving?
Yes, always stir before serving because the oil and vinegar naturally separate during storage.
Conclusion
This marinated cucumber onion tomato salad is a simple yet flavorful dish that proves fresh ingredients and a balanced dressing are all you need for a satisfying side. Whether served at a family meal, prepared ahead for busy days, or shared at gatherings, it delivers consistent freshness, crunch, and bright flavor in every bite.
This marinated cucumber onion tomato salad is crisp, refreshing, and tangy-sweet, made with simple ingredients and a zesty vinegar-based dressing. It’s perfect for warm days, meal prep, or easy entertaining.
Ingredients
Fresh vegetables:
3 medium cucumbers (750 g), peeled and sliced
1 medium onion (150 g), thinly sliced into rings
3 medium tomatoes (450 g), cut into wedges
Tangy marinade:
1/2 cup white vinegar (120 ml)
1/4 cup granulated sugar (50 g)
1 cup water (240 ml)
2 teaspoons salt (10 g)
1 teaspoon ground black pepper (3 g)
1/4 cup vegetable oil (60 ml)
Fresh finish:
1 teaspoon fresh mint, finely chopped (optional)
Instructions
Place sliced cucumbers, onions, and tomatoes in a large mixing bowl. Toss gently to combine.
In a separate bowl, whisk vinegar, sugar, water, salt, pepper, and oil until sugar dissolves.
Pour the marinade over the vegetables and toss to coat.
Sprinkle with fresh mint if using and mix gently.
Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Stir well before serving and serve chilled.
Notes
Soak onions in cold water for 10 minutes before adding for a milder flavor.
Substitute vinegar with apple cider or red wine vinegar for variation.
Add bell peppers, radishes, or carrots for extra color and crunch.
Use dill or basil instead of mint for a different herbal twist.
