If you’re looking for a fresh, vibrant dish that bursts with flavor and comes together with surprising ease, this Marinated Cucumber Onion and Tomato Salad Recipe is exactly what you need. It’s a delightful mix of crisp cucumbers, juicy cherry tomatoes, and a hint of sharpness from the red onion, all brought together by a simple, tangy marinade. This salad isn’t just a side — it’s a star! Perfect for hot days, casual get-togethers, or whenever you want a refreshing bite with a bright, garden-fresh taste that dances on your palate.
Ingredients You’ll Need
The magic of this Marinated Cucumber Onion and Tomato Salad Recipe lies in its simplicity and quality ingredients. Each component plays a crucial role, adding texture, color, and flavor that’s layered but easygoing.
- Cherry tomatoes: Quartered for a juicy, sweet pop that marries perfectly with the tangy dressing.
- Medium cucumber: Partially peeled and diced for a crisp, refreshing crunch to balance the salad.
- Red onion: Thinly sliced to introduce a mild sharpness without overpowering the other flavors.
- Olive oil: Adds richness and helps all ingredients meld together beautifully.
- White wine vinegar: Brings a subtle acidity that brightens the salad and enhances all the natural flavors.
- Fresh parsley: Finely chopped for an herbal lift and a lovely green touch.
- Salt: Just enough to season and elevate every bite.
How to Make Marinated Cucumber Onion and Tomato Salad Recipe
Step 1: Combine the Veggies
Start by gathering your fresh produce. In a large salad bowl, toss together the quartered cherry tomatoes, diced cucumber, and thinly sliced red onion. This colorful trio lays the foundation for the salad’s vibrant texture and taste.
Step 2: Whisk the Dressing
In a separate small bowl, whisk together the olive oil, white wine vinegar, finely chopped parsley, and salt. This vinaigrette is simple, but it’s the heart of your salad, ensuring each bite has a perfect balance of richness and tang.
Step 3: Marinate the Salad
Pour the vinaigrette over the mixed vegetables. Toss everything gently but thoroughly so every piece is coated with that flavorful dressing. Cover the bowl and pop it in the fridge for at least one hour — this marinade time lets all the flavors marry and develop beautifully.
Step 4: Serve
After chilling, take the salad out of the fridge, give it one final toss, and dive right in. It’s fresh, tangy, and ready to be enjoyed!
How to Serve Marinated Cucumber Onion and Tomato Salad Recipe
Garnishes
Consider adding a sprinkle of crumbled feta or some toasted pine nuts for an extra pop of flavor and texture. Fresh basil leaves or a dash of cracked black pepper also make wonderful, simple enhancements.
Side Dishes
This Marinated Cucumber Onion and Tomato Salad Recipe pairs beautifully with grilled chicken or fish, making it a perfect side for summer barbecues. It’s also a fantastic companion to a crisp baguette or alongside creamy hummus for a light meal.
Creative Ways to Present
For a fun twist, serve this salad in hollowed-out cucumbers or cherry tomato cups. Or layer it in mason jars for a fresh, colorful picnic treat that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the fridge for up to two days. Keep it covered in an airtight container to preserve freshness and prevent it from absorbing other odors.
Freezing
Since the salad ingredients, especially cucumber and tomato, are best enjoyed fresh, freezing is not recommended. The texture will likely become soggy and unappealing once thawed.
Reheating
This salad is designed to be served chilled, so reheating is not advised. Enjoy it straight from the fridge for maximum crunch and flavor.
FAQs
Can I use other types of tomatoes?
Absolutely! While cherry tomatoes are ideal for their size and sweetness, grape or plum tomatoes can work wonderfully too. Just be sure to chop them into bite-sized pieces for easy eating.
Is it okay to add other herbs?
Yes! Fresh dill or mint can add a lovely twist, giving this salad a unique aroma and flavor profile. Feel free to experiment according to your palate.
Can this salad be made vegan?
This Marinated Cucumber Onion and Tomato Salad Recipe is naturally vegan as it relies on plant-based ingredients and olive oil, making it suitable for any diet without modification.
How long should the salad marinate?
Chilling the salad for at least one hour allows the flavors to meld beautifully. You can prepare it a few hours ahead for a deeper infusion of taste, but beyond 24 hours, the vegetables might become too soft.
Can I add other vegetables?
Definitely! Adding bell peppers, radishes, or even sliced olives can introduce exciting flavors and textures, personalizing the salad while staying true to its zesty and fresh character.
Final Thoughts
This Marinated Cucumber Onion and Tomato Salad Recipe is truly one of those dishes that feels like a hug on a plate — fresh, comforting, and full of life. Whether you’re serving it alongside your favorite main or enjoying it as a vibrant snack, it’s sure to brighten your table and your day. Give it a try, and watch how this simple, wholesome salad becomes your new go-to summer favorite!
Print
Marinated Cucumber Onion and Tomato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A refreshing marinated cucumber, onion, and tomato salad dressed with a tangy olive oil and white wine vinegar vinaigrette, perfect as a light side dish or appetizer.
Ingredients
Salad Ingredients
- 1 pint cherry tomatoes, quartered
- 1 medium cucumber, partially peeled and diced
- 1/2 medium red onion, thinly sliced
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon salt
Instructions
- Combine Vegetables: In a large salad bowl, combine the quartered cherry tomatoes, diced cucumber, and thinly sliced red onion, ensuring even distribution of each ingredient.
- Prepare Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, finely chopped parsley, and salt until the dressing is well emulsified and all ingredients are thoroughly blended.
- Toss and Marinate: Pour the prepared vinaigrette over the mixed vegetables. Toss gently but thoroughly until all the salad components are evenly coated with the dressing. Cover the bowl with plastic wrap or a lid.
- Chill: Place the covered salad in the refrigerator and allow it to chill and marinate for 1 hour to develop and blend the flavors perfectly.
- Serve: Remove the salad from the refrigerator, give it a final gentle toss if needed, and serve fresh as a light, flavorful side dish.
Notes
- For best flavor, allow the salad to marinate for the full hour before serving.
- Adjust salt to taste if necessary, especially if using salted ingredients.
- This salad is best served chilled but can be served at room temperature if preferred.
- Optional additions: fresh herbs like basil or mint can enhance freshness.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
