Marinated Cucumber, Tomato, and Onion Salad 🥒🍅🧅

This crisp, refreshing salad features fresh cucumbers, juicy tomatoes, and sweet onions marinated in a tangy herb vinaigrette. It’s an easy make-ahead side dish that pairs perfectly with grilled meats, barbecue, sandwiches, or seafood.

Prep Time: 15 minutes
Marinating Time: 30 minutes to 2 hours
Total Time: 45 minutes–2 hours 15 minutes
Servings: 6

Ingredients

Salad

2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
4 ripe Roma tomatoes (or 2 large tomatoes), cut into wedges or chunks
1 small red onion, thinly sliced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill (optional)

Marinade

⅓ cup extra-virgin olive oil
¼ cup apple cider vinegar (or red wine vinegar)
1 tablespoon fresh lemon juice
1 tablespoon honey or granulated sugar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)

Instructions

1. Prepare the Vegetables

Slice the cucumbers into thin rounds.
Cut the tomatoes into wedges or bite-sized pieces.
Thinly slice the red onion.
Place all the vegetables in a large bowl.

2. Make the Marinade

In a small bowl or jar, whisk together:

Olive oil
Apple cider vinegar
Lemon juice
Honey
Dijon mustard
Italian seasoning
Garlic powder
Salt
Black pepper
Red pepper flakes (if using)

3. Marinate

Pour the dressing over the vegetables.
Toss gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes, stirring once or twice.
For the best flavor, marinate for 1–2 hours.

4. Serve

Sprinkle with fresh parsley and dill just before serving.
Taste and adjust seasoning if needed.

Optional Add-Ins

Crumbled feta cheese
Sliced avocado
Kalamata olives
Chickpeas
Fresh mozzarella pearls
Thinly sliced bell peppers

Serving Suggestions

This salad pairs wonderfully with:

Grilled chicken
Steak
Pork chops
Fried or grilled fish
Barbecue ribs
Burgers
Sandwiches
Picnic or potluck meals

Storage

Refrigerator: Store in an airtight container for up to 3 days.
Stir before serving, as the vegetables will release juices while marinating.

Tip: For the freshest texture, if making a day ahead, keep the tomatoes separate and stir them in just before serving.

Approximate Nutrition (Per Serving)

Calories: 120
Protein: 2 g
Carbohydrates: 9 g
Fat: 9 g
Fiber: 2 g
Sugar: 6 g
Sodium: 220 mg

Tips for the Best Marinated Salad

Use English or Persian cucumbers for fewer seeds and a crisp texture.
Ripe, in-season tomatoes provide the sweetest flavor.
Slice the onions very thinly so they soften in the marinade without overpowering the salad.
Chilling the salad for at least 30 minutes allows the vegetables to absorb the tangy dressing and develop even better flavor.