Description

Marinated Cucumber Tomato & Onion Salad is a refreshing, tangy, and vibrant side dish featuring crisp cucumbers, juicy tomatoes, and sharp red onions soaked in a zesty olive oil and apple cider vinegar marinade. Easy to prepare, healthy, and versatile, this salad is perfect for pairing with grilled meats or enjoying on its own as a light snack.

Ingredients

Scale

Vegetables

2 firm, crisp cucumbers (sliced into thin rounds or half-moons)
3 ripe tomatoes (Roma or cherry, cut into bite-sized chunks or wedges)
1 medium red onion (thinly sliced)

Marinade

3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)
1 clove garlic, minced (optional)

Optional Add-ins

2 tablespoons fresh herbs (parsley, dill, basil, or cilantro), chopped
Pinch of red pepper flakes or 1 diced jalapeño for heat
1/4 cup crumbled feta or goat cheese
Toasted seeds or nuts for garnish

Instructions

Prepare the Vegetables: Wash and dry the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds or half-moons, cut the tomatoes into bite-sized chunks or wedges, and peel and thinly slice the red onions so they blend smoothly into the salad without overpowering it.
Make the Marinade: In a mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, pepper, and minced garlic if using. This balance creates a tangy, smooth dressing that enhances the natural flavors of the vegetables.
Combine and Toss: Gently toss the cucumbers, tomatoes, and onions with the marinade, ensuring every piece is evenly coated. Add chopped fresh herbs if desired and mix again to fully combine the flavors.
Let It Marinate: Cover the salad and refrigerate for at least 30 minutes, preferably a couple of hours or overnight. This process softens the onions and allows the flavors to meld harmoniously.
Serve and Enjoy: Before serving, taste and adjust seasoning with extra salt, pepper, or vinegar if needed. Give a final gentle stir and serve the salad chilled, garnished with fresh herbs or optional toppings if preferred.

Notes

Use firm cucumbers like English cucumbers to prevent sogginess.
Salt sliced onions ahead of time for 10 minutes to mellow their sharpness.
Adjust vinegar quantity gradually to achieve preferred acidity.
Chop ingredients uniformly for even marination and better texture.
Make the salad a few hours ahead to enhance flavor and convenience.
Keep leftovers refrigerated in an airtight container for up to 3 days.
Do not freeze, as texture will be compromised.
Serve chilled or at room temperature; avoid reheating.

Nutrition

Serving Size: 1 cup
Calories: 70
Sugar: 4g
Sodium: 300mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1.5g
Protein: 1g
Cholesterol: 0mg

Keywords: cucumber salad, marinated salad, tomato salad, onion salad, healthy side dish, summer salad, easy salad, vegan salad, gluten-free salad