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