This Marinated Cucumber Tomato And Onion Salad Is The Ultimate Summer Dish Recipe

I’ll show you my five-minute Marinated Cucumber Tomato Onion Salad and the one simple trick that makes it stand out on any summer spread.

I keep coming back to this Cucumber Tomato And Onion Salad every summer, it’s weird how a few slices of cucumber and chunks of ripe tomato can flip a backyard meal into something everyone remembers. I wrote it up as one of my favorite Easy Summer Salads because it’s effortless but not boring, and people always ask what’s in it even though it’s obvious.

I swear there’s a tiny magic moment when the flavors settle and you want to eat the whole bowl by yourself, no shame. I can’t promise it’ll stay on the table long, but you’ll want to make it again.

Ingredients

• Cucumber: Crunchy, mostly water, adds fiber, cooling freshness, keeps salad light and hydrating.
• Tomato: Juicy, vitamin C and potassium, fruity acidity brightens dish, adds natural umami.
• Red onion: Sharp bite, gives crunch and sweetness when marinated, contains antioxidants too.
• Extra virgin olive oil: Healthy fats, heart friendly, rounds flavors, makes dressing silky and rich.
• Red wine vinegar: Tangy, acidity wakes the salad, cuts richness and balances sweet.
• Fresh dill: Herbaceous, bright fennel like notes, adds freshness, pairs well with cucumbers.
• Sugar or honey: Small sweetness helps balance acid, tiny calories but use sparingly for health.

Ingredient Quantities

• 2 medium cucumbers, thinly sliced
• 4 medium ripe tomatoes, cut into wedges or 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp granulated sugar or 1 tbsp honey
• 1 tsp kosher salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill or flat leaf parsley
• 1 garlic clove, minced (optional)

How to Make this

1. Thinly slice 2 medium cucumbers (peeled or not, your call), cut 4 medium tomatoes into wedges or halve 1 pint cherry tomatoes, and thinly slice 1 small red onion; if you want even slices use a mandoline or a very sharp knife.

2. If you want crisper cucumbers and a less watery salad, sprinkle the cucumber slices lightly with salt and let them sit for about 10 minutes, then pat them dry with paper towel; you can also soak the onion in cold water for 5 minutes to take some bite out of it.

3. Make the dressing: in a bowl or a jar combine 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon granulated sugar or honey, 1 teaspoon kosher salt (or to taste), 1/2 teaspoon freshly ground black pepper, and 1 minced garlic clove if using; whisk well or put the lid on the jar and give it a good shake so the sugar dissolves.

4. Put the cucumbers, tomatoes and red onion in a large bowl, pour the dressing over them and toss gently so everything gets coated but tomatoes dont get mashed.

5. Add 2 tablespoons chopped fresh dill or flat leaf parsley and toss again, then taste and adjust salt or pepper if needed.

6. Let the salad marinate at least 15 to 30 minutes at room temperature for best flavor, or chill it for up to an hour; you can serve it right away if you must but it tastes better after a little time.

7. If the salad becomes too watery after sitting, tilt the bowl and spoon off excess liquid or quickly drain it in a fine sieve, then give it one last toss before serving.

8. Serve alongside grilled meats, burgers or with crusty bread; store any leftovers in an airtight container in the fridge for up to 2 days though cucumbers will soften over time.

Equipment Needed

1. Cutting board, preferably roomy and stable
2. Sharp chef’s knife or mandoline, for thin even slices (mandoline helps if youre nervous about uniformity)
3. Large mixing bowl to toss the salad without squashing the tomatoes
4. Small bowl or jar with a lid to whisk or shake the dressing together
5. Whisk or a sturdy fork, if you dont want to use a jar
6. Measuring cups and spoons for the oil, vinegar, sugar and seasonings
7. Paper towels or a clean kitchen towel, to pat cucumbers dry so the salad dont get watery
8. Fine mesh sieve or slotted spoon to drain off excess liquid if it gets soggy
9. Salad tongs or a large spoon and spatula to toss gently
10. Airtight container for storing leftovers in the fridge

FAQ

This Marinated Cucumber Tomato And Onion Salad Is The Ultimate Summer Dish Recipe Substitutions and Variations

• Cucumbers: use English or Persian cucumber for fewer seeds, or thinly sliced zucchini if you want a firmer, less watery bite
• Tomatoes: swap in cherry or grape tomatoes for extra sweetness and ease, or use Roma/plum tomatoes when slicing big tomatoes is a pain, or roasted red peppers if fresh tomatoes arent in season
• Red onion: substitute a shallot or thinly sliced green onions (scallions) for a milder bite, or a sweet onion if you want less sharpness
• Dressing and herbs: use avocado or grapeseed oil instead of extra virgin olive oil, lemon juice for the red wine vinegar, maple syrup or agave for the sugar or honey, and fresh basil or mint instead of dill or parsley

Pro Tips

1) Salt and chill the cucumbers first, then pat them dry. Let them sit about 10 minutes after salting to draw out water, or toss them in ice water for 5 minutes if you want extra crunch, then squeeze or paper towel them quick before adding so the salad wont get soggy.

2) Keep the tomatoes from getting mashed by adding them last and tossing very gently. If theyre super juicy scoop out some seeds and juice into a small bowl and save it to thin the dressing later so you dont lose that flavor.

3) Make the dressing ahead and taste for balance. Whisk or shake the oil, vinegar and sugar until the sugar is gone, add garlic sparingly and let it sit 10 to 20 minutes to mellow; good olive oil matters but if the dressing tastes too sharp add a tiny bit more oil or a pinch more sugar or honey.

4) For best texture store components separately when possible. If you must make it early keep the cucumbers, tomatoes and dressing apart and combine just before serving, and if any liquid builds up tilt the bowl and spoon it out so the salad stays bright and not watered down.