Name: Marinated Cucumbers, Onions, and Tomatoes
Prep time: 15 min
Total time: 15 min
Cuisine: Southern-inspired
Ingredients: 2 large cucumbers, thinly sliced; 1 pint cherry tomatoes, halved; 1 medium red or white onion, thinly sliced; 1/3 cup apple cider vinegar; 1/4 cup olive oil; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons fresh parsley or dill, chopped

Looking for a side dish that feels like summer in a jar? This vibrant bowl of Marinated Cucumbers, Onions, and Tomatoes is exactly that. Crisp cucumbers, juicy tomatoes, and sharp onions soak in a tangy, herb-packed marinade, creating a refreshing burst of flavor with every bite. Whether you’re heading to a picnic, grilling out with friends, or just want something light and delicious for lunch, this quick salad brings brightness and crunch to the table.

What makes it even more irresistible is its simplicity. You toss everything together, let the fridge do its thing, and within hours you’re rewarded with a zingy, colorful salad that’s healthy, hydrating, and completely addictive. It’s southern-inspired, garden-fresh comfort that you’ll find yourself making on repeat.

What Kind of Cucumbers Should I Use?

For best results, go with English cucumbers or Persian cucumbers—they’re seedless (or nearly seedless), have tender skins, and don’t release as much water as standard slicing cucumbers. This helps the marinade keep its punch without getting diluted. If all you have are regular cucumbers, just peel them and scoop out the seeds for a crisper texture.

Ingredients for the Marinated Cucumbers, Onions, and Tomatoes

Cucumbers: The base of this salad, they offer a cooling crunch and soak up the flavorful marinade beautifully.
Cherry Tomatoes: Use a mix of red and yellow for a sweet, colorful contrast. Their juiciness balances the tanginess of the marinade.
Red or White Onion: Thinly sliced, they provide sharpness and depth. Red onions offer a slightly sweeter bite.
Apple Cider Vinegar: Adds the perfect tang and brings all the ingredients together with zing.
Olive Oil: Smooths out the acidity and helps the herbs cling to the veggies.
Fresh Herbs (like parsley or dill): They freshen and brighten the whole dish.
Sugar: Just a touch rounds out the acidity without making it overly sweet.
Salt and Cracked Black Pepper: Essential for balance and bringing out the natural flavors.
Crushed Red Pepper Flakes (optional): For a subtle heat kick that wakes up the palate.

How To Make the Marinated Cucumbers, Onions, and Tomatoes

Step 1: Slice and Prep the Vegetables

Start by slicing your cucumbers into thin rounds. If you’re using cherry or grape tomatoes, halve them. For the onion, go with thin slivers so they blend into the salad without overpowering each bite.

Step 2: Whisk the Marinade

In a medium bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, salt, and black pepper. If you’re feeling adventurous, toss in some crushed red pepper flakes for heat. Finish it off with a handful of chopped fresh herbs like dill or parsley.

Step 3: Combine and Toss

Place all the sliced vegetables in a large mixing bowl or jar. Pour the marinade over the top and gently toss everything together to coat evenly. Let the flavors mingle for a few minutes before transferring to the fridge.

Step 4: Chill and Marinate

Cover and refrigerate the salad for at least 2 hours (or overnight for the boldest flavor). The cucumbers will remain crisp, and the onions will mellow slightly while everything soaks up the tangy-sweet goodness.

Step 5: Stir and Serve

Before serving, give the mixture a good stir to redistribute the marinade. Taste and adjust seasoning if needed. Serve cold with a slotted spoon and enjoy that zesty crunch with every bite.

How to Serve and Store Marinated Cucumbers, Onions, and Tomatoes

This salad is a natural sidekick to just about any summer dish. Serve it cold alongside grilled meats, sandwiches, or picnic spreads. It also makes a refreshing topper for burgers, tacos, or even a scoop of cottage cheese for a low-effort lunch. For best texture, use a slotted spoon to serve and drain off excess marinade.

To store, keep the marinated salad in an airtight container or glass jar in the fridge. It stays crisp and flavorful for up to 4 days. Just give it a stir before serving to mix up the juices. The longer it sits, the more the flavors intensify.

Frequently Asked Questions

What type of vinegar can I use if I don’t have apple cider vinegar?

White wine vinegar or rice vinegar are great alternatives. They still provide acidity without overpowering the fresh flavors.

Can I make this salad ahead of time?

Yes! In fact, it’s even better after marinating for a few hours. Just don’t let it sit for more than 3–4 days to keep the veggies crisp.

Should I peel the cucumbers?

If you’re using English or Persian cucumbers, no need to peel them. But if you’re using standard cucumbers with thick skin, peeling is recommended for a better texture.

Can I add other vegetables?

Absolutely! Try adding thinly sliced bell peppers, radishes, or even avocado (just before serving) for extra variety.

Is this recipe vegan?

Yes, this marinated salad is naturally vegan and gluten-free. It’s a great option for a variety of dietary preferences.

Can I use dried herbs instead of fresh?

You can, but fresh herbs really shine in this recipe. If using dried, reduce the quantity by half and taste as you go.

Want More Salad Ideas with a Fresh Twist?

If you’re hooked on this tangy marinated veggie salad, you’ll probably love these other fresh and flavor-packed dishes too:

Mexican Street Corn Potato Salad for a bold, creamy bite with a smoky kick.
Easy Summer Peach Watermelon Salad brings sweet fruit and minty brightness together.
Deviled Egg Macaroni Salad if you love creamy classics with a twist.
Popcorn Salad Recipe for something unexpectedly crunchy and satisfying.
Classic Coleslaw that goes with just about anything on the grill.

All of these recipes are perfect for gatherings, easy weeknight meals, or simply when your fridge is full of fresh produce.

📌 Save this recipe to your Pinterest salad board so it’s always within reach for your next cookout or craving.

And tell me how yours turned out in the comments—did you go heavy on the herbs, or spice it up with more red pepper? Maybe you added radishes or a splash of lemon?

I’d love to hear your twist on it. Don’t forget to tag me if you share your version!

Looking for more daily inspiration? Follow me on Pinterest at Life with Jam where I share new recipes like this every week.

Marinated Cucumbers, Onions, and Tomatoes

Author: Jam Scott
Total Time: 15 minutes
Yield: 6 servings

Print Recipe

Description

This refreshing Marinated Cucumbers, Onions, and Tomatoes salad is perfect for hot days when you need something tangy, crisp, and easy. Made with fresh produce and a simple homemade marinade, it’s a go-to side for barbecues, potlucks, and everyday meals.

Instructions

1. Slice cucumbers into thin rounds. Halve cherry tomatoes. Thinly slice onion into slivers.

2. In a medium bowl or jar, whisk together apple cider vinegar, olive oil, sugar, salt, black pepper, and red pepper flakes (if using). Stir in chopped herbs.

3. Combine all sliced vegetables in a large bowl or mason jar. Pour marinade over the top and toss to coat evenly.

4. Cover and refrigerate for at least 2 hours or overnight.

5. Before serving, stir the salad well. Taste and adjust seasoning if needed. Serve cold using a slotted spoon.