Marinated Cucumber, Onion, and Tomato Salad

Description

This Marinated Cucumber, Onion, and Tomato Salad is a light, refreshing, and colorful dish that’s bursting with fresh garden flavors. Crisp cucumbers, juicy tomatoes, and thinly sliced onions are tossed in a tangy homemade vinaigrette made with olive oil, vinegar, herbs, and simple seasonings. As the vegetables marinate, they soak up the delicious dressing, creating a perfectly balanced salad that’s both sweet and savory. It’s an excellent side dish for grilled meats, seafood, sandwiches, BBQs, picnics, or weeknight dinners. This healthy salad requires no cooking, comes together in just minutes, and tastes even better after chilling in the refrigerator. Whether you’re looking for a refreshing summer salad or a quick make-ahead recipe, this classic marinated vegetable salad is always a crowd-pleaser.

Ingredients Fresh Vegetables

• 2 large cucumbers, sliced into thin rounds
• 3 medium ripe tomatoes, cut into wedges or chunks
• 1 medium red onion, thinly sliced
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill (optional)

Marinade

• ¼ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

Optional Add-Ins

• ½ cup crumbled feta cheese
• ¼ cup sliced black olives
• Fresh basil leaves

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Wash the cucumbers, tomatoes, and herbs thoroughly. Slice the cucumbers into thin rounds, cut the tomatoes into bite-sized wedges or chunks, and thinly slice the red onion. Place everything into a large mixing bowl.

Step 2: Make the Marinade

In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes if using. Whisk or shake well until the dressing is fully combined.

Step 3: Toss the Salad

Pour the marinade over the vegetables. Add the chopped parsley and dill, then gently toss until every piece is evenly coated with the dressing.

Step 4: Marinate

Cover the bowl and refrigerate for at least 30 minutes. For the best flavor, marinate for 2 to 4 hours, stirring once or twice so the vegetables absorb the dressing evenly.

Step 5: Finish and Serve

Before serving, give the salad one final gentle toss. Sprinkle with crumbled feta cheese, black olives, or fresh basil if desired. Serve chilled with a slotted spoon to leave excess marinade behind.

Tips & Notes

• English cucumbers work especially well because they contain fewer seeds.
• Use ripe but firm tomatoes so they hold their shape while marinating.
• Red onions provide a milder flavor, but sweet onions are another great option.
• Prepare the salad several hours ahead for deeper flavor.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Add avocado just before serving if you’d like extra creaminess.
• This salad pairs beautifully with grilled chicken, steak, fish, burgers, or roasted vegetables.

Q&A

Can I make this salad ahead of time?
Yes. In fact, it tastes even better after marinating for a few hours, making it perfect for meal prep or entertaining.

Can I use different vinegar?
Absolutely. Apple cider vinegar, white wine vinegar, or balsamic vinegar all work well and provide slightly different flavor profiles.

How do I keep the vegetables crisp?
Use fresh vegetables and avoid marinating longer than 24 hours, as they will gradually soften.

Is this salad healthy?
Yes. It’s naturally gluten-free, rich in vitamins, low in calories, and full of fresh vegetables and heart-healthy olive oil.

Servings

• Serves: 6
• Serving Size: About 1 cup

Approximate Nutrition (Per Serving)

• Calories: 125
• Protein: 2g
• Carbohydrates: 9g
• Fat: 9g
• Fiber: 2g
• Sugar: 6g
• Sodium: 260mg