I still remember my mom’s giant mason jars stacked with marinated cucumbers, onions, and tomatoes in the back of our fridge, waiting for Sunday supper. These jars were like time capsules. As a kid, I’d sneak spoonfuls before dinner was served, loving the tangy snap of cucumber and the sweet sting of onion that hit just right.
She didn’t use exact measurements, just a splash of red wine vinegar, a glug of olive oil, and whatever fresh herbs were in the garden. And that was the magic—it was unfussy, real, and bursting with flavor. It wasn’t just a side dish; it was summer in a bowl.
These days, I still make it the same way—just like she did—but I’ve added my own twist: fresh cherry tomatoes and a pinch of red pepper flakes. That small kick brings this nostalgic salad right into today’s flavor-forward kitchen. It also makes a colorful contrast on the table, especially when paired with hearty mains like creamy garlic baby potatoes or the earthy tones of air fryer acorn squash.
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Why This Dish Still Wins Today
There’s a reason marinated cucumbers, onions, and tomatoes never go out of style they’re easy, cheap, and fast. Toss a few basic pantry ingredients with fresh produce, and you’ve got a zippy, hydrating salad ready in minutes.
Vinegar acts like a flavor conductor, pulling sweetness from the tomatoes and mellowing the onion’s sharpness. Olive oil softens the edges while adding richness. It’s a salad, sure, but it’s also a refrigerator staple one that only gets better after a day or two of marinating.
And it works everywhere: next to a barbecue plate, folded into wraps, or laid atop sourdough with whipped feta. This simple recipe is proof that a few good ingredients can go a long way.
How to Make Marinated Cucumbers, Onions, and Tomatoes Like a Pro
Simple Ingredients, Big Impact
This recipe is one of those “grab and toss” dishes minimal prep, maximum flavor. The ingredient list is humble, but don’t let that fool you. Each component plays a crucial role in building a well-balanced bite. Here’s what you’ll need:
- 2 cucumbers, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 small red or white onion, thinly sliced
- 1/4 cup apple cider vinegar or red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley or dill
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
Fresh herbs like dill bring brightness, while the vinegar adds the sharp acidity that makes this dish come alive. Tomatoes soften slightly as they marinate, soaking up all that tangy goodness. You can switch in lemon juice for vinegar or add in thin radish slices for extra crunch if you’re feeling adventurous.
Need a flavor-packed meal idea? Try spooning this salad on the side of a creamy entrée like cottage cheese & veggie bake or pairing it with a fork-tender protein bowl such as the Greek chicken tzatziki bowl.
Step-by-Step Preparation
- Start by slicing the cucumbers and onions as thinly as possible. This ensures even marinating and a perfect texture.
- Halve the cherry tomatoes. If you’re using large tomatoes, cut them into wedges.
- In a large bowl, whisk together the vinegar, olive oil, minced garlic, salt, pepper, and optional red pepper flakes.
- Add in the cucumbers, tomatoes, and onions. Toss well until everything is evenly coated.
- Sprinkle chopped fresh parsley or dill on top.
- Cover the bowl or transfer to a jar and refrigerate for at least 1 hour. For best flavor, marinate overnight.
The beauty of this recipe is its flexibility. Want it extra tangy? Increase the vinegar. Prefer it sweeter? Add a pinch of sugar or honey. It’s forgiving and endlessly customizable.
And if you’re prepping for a cookout, this dish sits well in the fridge and even travels great no wilted lettuce or creamy dressings to worry about. It’s fresh, bold, and backyard BBQ ready.
Why Marinated Cucumbers, Onions, and Tomatoes Are a Nutrient Win
Packed with Hydration and Fiber
At first glance, marinated cucumbers, onions, and tomatoes might just look like a colorful side dish but they’re quietly doing a whole lot more. These veggies are water-rich, low-calorie, and loaded with fiber, making them ideal for hydration and digestion support.
Cucumbers are 95% water, meaning they help keep you refreshed and feeling full without weighing you down. They’re a solid source of vitamin K and antioxidants. Tomatoes are rich in lycopene, a powerful compound linked to heart health and reduced inflammation. And onions bring in a surprising punch of prebiotics—key for maintaining good gut bacteria.
Even the apple cider vinegar or red wine vinegar in this salad plays a role. Both types can help regulate blood sugar and support healthy digestion, especially when consumed regularly in small amounts. If you’re watching your macros or eating lighter, this dish is a win.
And because the ingredients are raw, you’re getting every bit of their nutrients without cooking anything off. For another light and nutrient-rich dish, check out this berry salad with lemon or even this tangy garlic scape pesto—both great additions to a feel-good meal plan.
A Smart Choice for Any Diet
This simple medley fits into almost every lifestyle—vegan, vegetarian, keto, Whole30, low-fat, and beyond. There’s no dairy, no gluten, and no added sugars unless you decide to tweak it. And because you control the salt and oil, it’s easy to adjust it for heart-healthy or low-sodium diets.
Here’s a quick breakdown of the rough nutrition per serving (1/2 cup):
| Nutrient | Amount |
|---|---|
| Calories | ~40 |
| Carbohydrates | 6–8g |
| Fat | 2–3g (from olive oil) |
| Fiber | 1–2g |
| Protein | 1g |
Whether you’re planning a clean meal prep or just want something satisfying without the guilt, this salad slides right in. It’s one of those rare dishes that feels indulgent but checks every health box.
How to Store and Serve Marinated Cucumbers, Onions, and Tomatoes
How to Serve It Best
This salad may be simple, but the ways to serve it are anything but boring. I love setting it out as part of a weekend brunch board alongside deviled eggs, crusty bread, and herbed cream cheese. The bright, acidic bite balances heavier items like quiche or smoked meats beautifully.
You can pile it on grilled sourdough, wrap it in a pita with grilled halloumi, or use it as a topping for seared fish or chicken. When I’m hosting, I often serve it chilled in small ramekins next to antipasto salad for a colorful veggie-forward spread.
And here’s a fun idea—layer it over cottage cheese toast with chili oil for a spicy, savory snack. It adds that “bitey” freshness every good brunch table needs.
Make Ahead and Storage Tips
When I make this ahead for Sunday brunch, I find that letting it sit overnight in the fridge makes all the difference. The onions mellow, the cucumbers firm up, and the tomatoes soak in all that tangy marinade. It’s like the salad gets more confident with time.
You can store it in an airtight container or mason jar for up to 5 days in the refrigerator. The vinegar preserves the vegetables well, but after the third day, the tomatoes start to soften a bit too much. If that happens, I’ll strain out the older tomato halves and just add in a fresh handful to revive the mix.
And here’s a bonus: the leftover marinade makes a fantastic base for vinaigrettes or quick pickles. Just whisk in a bit more olive oil and toss with any fresh greens—or use it to marinate sliced radishes for a punchy topping on cowboy casserole or grain bowls.
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Marinated Cucumbers, Onions, and Tomatoes: A Fresh Flavor Burst for Every Season
- Total Time: 10 mins
- Yield: 6 servings
- Diet: Vegan
Description
A simple, tangy salad with sliced cucumbers, tomatoes, and onions marinated in vinegar and herbs. Perfect as a side or make-ahead fridge staple.
Ingredients
2 cucumbers, thinly sliced
1 pint cherry or grape tomatoes, halved
1 small red or white onion, thinly sliced
1/4 cup apple cider vinegar or red wine vinegar
2 tbsp extra virgin olive oil
1 clove garlic, minced
1 tbsp chopped fresh parsley or dill
Salt and pepper to taste
1/2 tsp red pepper flakes (optional)
Instructions
1. Thinly slice cucumbers and onions; halve the tomatoes.
2. Whisk together vinegar, olive oil, garlic, salt, pepper, and red pepper flakes in a large bowl.
3. Toss the vegetables in the dressing until well-coated.
4. Sprinkle fresh parsley or dill over the top.
5. Refrigerate for at least 1 hour before serving for best flavor.
Notes
Salad keeps well in the fridge for up to 5 days. Add fresh tomatoes mid-week to revive texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Conclusion
There’s something incredibly satisfying about dishes that are both effortless and impressive. Marinated cucumbers, onions, and tomatoes hit that sweet spot—crunchy, tangy, light, and endlessly versatile. Whether you’re planning a casual summer BBQ or meal prepping healthy sides for the week, this recipe belongs in your rotation.
It’s more than a side it’s a flavor booster, a fridge staple, and a family favorite that never disappoints. And like every great dish, it only gets better with time.
If you love this, check out fresh sides like the garlic scape pesto or the hearty cowboy casserole to round out your table.
Frequently Asked Questions
For best results, marinate cucumbers for at least 1 hour. However, letting them sit overnight deepens the flavor and gives the salad that signature tangy bite. Thin slices absorb the vinegar faster, so adjust the timing based on your preferred texture..
This trio offers hydration, antioxidants, and digestion support. Cucumbers keep you hydrated and are great for skin health. Tomatoes bring lycopene and vitamin C, which help fight inflammation. Onions contain prebiotics that support a healthy gut—making this a nutrient-rich combination.
Start by slicing cucumbers, onions, and tomatoes. In a bowl, whisk vinegar (apple cider or red wine), olive oil, garlic, salt, pepper, and red pepper flakes. Toss with the veggies and herbs, chill for 1 hour, and serve. For full instructions, scroll up to our step-by-step section.
Stored in an airtight container, this salad lasts up to 5 days in the fridge. The flavor deepens as it sits, but after day 3, the tomatoes may soften too much. Refresh it with new tomatoes or enjoy it sooner for optimal crunch.
