Marinated Cucumbers, Onions, and Tomatoes

This refreshing marinated vegetable salad is a celebration of summer’s bounty, combining crisp cucumbers, sweet onions, and juicy tomatoes in a bright, tangy dressing. It’s the kind of dish that takes me back to childhood picnics and family gatherings, where a big bowl of these marinated vegetables would disappear in minutes.

Perfect for hot summer days, this no-cook recipe gets better as it sits, allowing the vegetables to soak up all the delicious flavors of the marinade while maintaining their wonderful crunch.

Why You’ll Love This

• No cooking required – just slice and marinate
• Makes a perfect make-ahead side dish
• Naturally healthy, low-calorie, and refreshing
• Versatile – serves as a side dish or light lunch
• Great way to use up garden vegetables

Ingredients

• 3 medium cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 4 medium tomatoes, cut into wedges
• 1/3 cup white vinegar
• 1/4 cup olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried dill

Instructions

1. Slice cucumbers and onions thinly, cut tomatoes into wedges
2. Combine vinegar, olive oil, sugar, salt, pepper, and dill in a large bowl
3. Add vegetables to the bowl and toss gently to coat
4. Cover and refrigerate for at least 2 hours
5. Stir gently before serving

Tips & Variations

• Use English cucumbers for fewer seeds and thinner skin
• Swap white vinegar for apple cider vinegar for a different tang
• Add fresh herbs like basil or parsley for extra flavor
• Try adding bell peppers or celery for more crunch
• Use cherry tomatoes instead of regular tomatoes for easier serving

Serving Suggestions

Serve this vibrant salad alongside grilled meats or fish for a complete summer meal. It’s also perfect as part of a picnic spread or potluck gathering. For a light lunch, pair it with crusty bread and your favorite cheese.

Notes

• Keeps well in the refrigerator for up to 3 days
• Best served chilled
• Drain excess liquid before serving if desired
• Salt vegetables just before serving to maintain crispness

FAQs

• Can I make this ahead of time? Yes, it actually tastes better after marinating for 2-24 hours.
• How do I prevent the cucumbers from getting too soft? Salt them just before serving and don’t slice them too thin.
• Can I use different types of onions? Yes, sweet onions or white onions work well too.
• Is this recipe good for meal prep? Yes, but keep the tomatoes separate until ready to serve for best results.

Marinated Cucumbers, Onions, and Tomatoes

Recipe by Full Recipe

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This refreshing marinated vegetable salad is a celebration of summer’s bounty, combining crisp cucumbers, sweet onions, and juicy tomatoes in a bright, tangy dressing.

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 3 medium cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 4 medium tomatoes, cut into wedges
• 1/3 cup white vinegar
• 1/4 cup olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried dill

Steps

1. Slice cucumbers and onions thinly, cut tomatoes into wedges
2. Combine vinegar, olive oil, sugar, salt, pepper, and dill in a large bowl
3. Add vegetables to the bowl and toss gently to coat
4. Cover and refrigerate for at least 2 hours
5. Stir gently before serving

Notes

• Keeps well in the refrigerator for up to 3 days
• Best served chilled
• Drain excess liquid before serving if desired
• Salt vegetables just before serving to maintain crispness