You ever walk into your kitchen and think, “I just want something that makes me feel better, not worse”? This is that kind of salad. No roasting. No flipping things on a skillet. Just chopping, mixing, and letting your fridge do all the heavy lifting.
This marinated cucumber, tomato, and onion salad is ridiculously easy, surprisingly refreshing, and feels like that cold shower after a long summer day. It’s tangy, crisp, and it actually tastes better the next day. Which means you can forget it in your fridge, then remember it like a gift from past you.
And if you’re even slightly into that Southern, vinegar-forward flavor with a little crunch in every bite, you’re about to fall in love with a salad. Yes. A salad.
Let’s get into it.
What You’ll Need
Here’s everything you need to throw this together. Nothing fancy. Just fridge and pantry staples doing their thing.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cucumbers | 2 large | Thinly sliced (English or Persian work well) |
| Tomatoes | 3 medium | Chopped or sliced; ripe but firm |
| Red Onion | 1 large | Thinly sliced |
| White or Apple Cider Vinegar | ¼ cup | Both work great—use what you have |
| Olive Oil | 2 tablespoons | Extra virgin preferred |
| Sugar | 1 tablespoon | Helps balance out the acidity |
| Salt | 1 teaspoon | Add more to taste |
| Black Pepper | ½ teaspoon | Freshly ground for flavor |
| Dried Oregano | 1 teaspoon | Or sub fresh herbs like dill or parsley |
| Optional Add-ins | To taste | Feta, garlic, crushed red pepper |
This is one of those recipes where small tweaks go a long way, so feel free to riff on it based on what’s in your kitchen.
Tools You’ll Need
No complicated equipment here. If you’ve got these, you’re good to go:
- A sharp knife (yes, your veggie peeler is not it)
- Cutting board
- Large mixing bowl
- Whisk or fork (for the marinade)
- Measuring cups + spoons
- Jar or small bowl for the marinade
- Slotted spoon (optional but helpful for serving)
Pro Tips (Read These Before You Chop)
Let’s not pretend chopping onions is the fun part. But there are a few things you can do to make this faster, better, and tastier.
1. Use a mandoline slicer if you have one.
It’ll save you time and give those paper-thin cucumber slices that absorb flavor like magic.
2. Salt your cucumbers first if you have time.
Just toss them in a little salt and let them sit in a colander for 10–15 minutes. It helps draw out extra water so your salad doesn’t get soggy.
3. Don’t skip the sugar.
It might seem weird in a savory salad, but it balances out the acidity and makes the tomatoes shine.
4. Let it marinate longer than you think.
At least 2 hours is ideal, but overnight? Chef’s kiss.
5. Add your tomatoes last if they’re very ripe.
This keeps them from turning mushy while everything else soaks up the flavor.
Substitutions and Variations
This salad’s flexible. Here’s what you can swap in or out depending on your cravings—or what’s left in your fridge.
| Swap This | With This | Why |
|---|---|---|
| Red onion | Sweet yellow or white onion | Milder flavor, great if you’re not a fan of onion heat |
| Vinegar | Rice or red wine vinegar | Different acids, same bright punch |
| Olive oil | Avocado oil or neutral oil | If you want a lighter base |
| Oregano | Dill, basil, or parsley | Fresh herbs = brighter flavor |
| Sugar | Honey or agave | If you want to keep it refined sugar-free |
| Tomatoes | Cherry or grape tomatoes | Great if you want less chopping and a bursty bite |
| Add-ins | Feta, kalamata olives, chickpeas | Add texture, fat, or protein if serving as a meal |
Make Ahead Tips
This is a meal prep dream. It’s better the longer it sits. Here’s how to make your life easier:
- Slice everything the night before and store separately. Combine and marinate a few hours before serving.
- Double the recipe if you’ve got a potluck or BBQ coming up.
- Store the dressing in a jar in the fridge—it’ll keep for up to a week.
How to Make It
This part’s easy, promise. If you can slice and stir, you’re basically a chef now.
Step 1: Slice your vegetables.
Thinly slice your cucumbers and onions. Chop your tomatoes into wedges or chunks. Toss them all into a big mixing bowl.
Step 2: Make the marinade.
In a small bowl or jar, whisk together the vinegar, olive oil, sugar, salt, pepper, and oregano until fully combined.
Step 3: Combine.
Pour the marinade over the vegetables. Use tongs or clean hands to toss everything until well coated.
Step 4: Chill.
Cover the bowl and let it chill in the fridge for at least 2 hours, ideally overnight.
Step 5: Serve.
Give it a good stir. Use a slotted spoon if you don’t want it super juicy on the plate. Top with any extras—crumbled feta, chopped herbs, or a grind of fresh pepper.
Nutrition Breakdown (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~90 |
| Fat | 7g |
| Carbs | 7g |
| Sugar | 4g |
| Fiber | 2g |
| Protein | 1g |
| Sodium | ~280mg |
This is based on about 6 servings and doesn’t include optional add-ins like feta or olives.
Ingredient Swaps for Specific Diets
For Low-Sugar:
Omit the sugar or replace with a drop of liquid stevia.
For Keto/Low-Carb:
Use less tomato and swap white onion for green onions (lower carb).
For Whole30:
Skip the sugar entirely or use compliant sweeteners like date paste.
For Dairy-Free/Vegan:
This recipe is already both! Just don’t add cheese.
Meal Pairing Suggestions
This salad is a chameleon. Serve it with:
- Grilled chicken or salmon for a balanced dinner.
- Burgers or BBQ as a crisp, acidic side.
- Toasted pita and hummus for a light lunch.
- Over a bed of quinoa or farro for a more filling bowl.
It’s light but layered, so it can handle a lot.
Time-Saving Tips
- Pre-slice your veggies in bulk and store them in airtight containers.
- Make a double batch of the marinade to use later in the week on other salads or roasted veggies.
- Skip peeling the cucumbers if they’re thin-skinned—it’s faster and adds crunch.
Leftovers and Storage
This salad will keep in the fridge for up to 3 days. Keep it in a sealed container, and give it a good stir before serving again. The longer it sits, the more intense the flavor gets.
Want to repurpose leftovers?
Throw it on:
- Toast with mashed avocado
- A grain bowl with rice or farro
- Mixed greens with chickpeas for a full salad
- Cold noodles (hello, cucumber noodle salad remix)
FAQ
How thin should I slice the cucumbers and onions?
As thin as possible. This helps them absorb the marinade and makes the texture so much better.
Can I use cherry tomatoes instead of whole tomatoes?
Yes, just slice them in half and toss them in last so they don’t get too mushy.
Do I have to use sugar?
Nope. But it balances the vinegar. You can try honey, maple syrup, or leave it out entirely.
Can I make this spicy?
Absolutely. Add crushed red pepper flakes or a pinch of cayenne to the dressing.
What if I hate onions?
Use less or swap for something milder like green onions. Or skip entirely—this salad still works.
Wrap Up
This marinated cucumber, tomato, and onion salad is one of those recipes that sneaks into your weekly rotation without you even realizing it. It’s simple, yes—but it does something. Something that makes you feel better after a heavy day, or just gives your plate a much-needed pop of brightness.
So try it. Let it sit in your fridge. Pair it with whatever you’re having tonight. And when you do make it, leave a comment below—I want to know what tweaks you made or what you ate it with.
You might just start craving this salad the same way people crave fries. (I’m not saying they’re the same. But I’m not not saying it either.)
