This Marinated Cucumber, Tomato, and Onion Salad is fresh, crisp, colorful, and full of bright summer flavor.
Crunchy cucumber slices, juicy tomatoes, and thinly sliced onions are tossed in a simple vinegar dressing made with olive oil, garlic, herbs, and a touch of sweetness.
The vegetables rest in the dressing long enough to absorb the flavor while still keeping their fresh texture.
This easy cucumber tomato salad is perfect for summer barbecues, family dinners, potlucks, picnics, and quick weeknight meals.
It pairs beautifully with grilled chicken, steak, burgers, fish, sandwiches, or almost any warm-weather main dish.
Why You Will Love This Salad
This salad is simple, refreshing, and made with affordable ingredients.
You will love it because it is:
Ready in about 15 minutes
Made without mayonnaise
Fresh and colorful
Easy to prepare in advance
Naturally light and refreshing
Perfect for summer gatherings
Delicious with grilled meat
Easy to customize with herbs and vegetables
The vinegar dressing helps balance the sweetness of the tomatoes and the mild flavor of the cucumber.
The onions soften slightly as they marinate, giving the salad flavor without becoming too sharp.
Recipe Information
Prep Time: 15 minutes
Marinating Time: 30–60 minutes
Total Time: Approximately 45–75 minutes
Servings: 6
Ingredients for the Salad
3 medium cucumbers
4 medium ripe tomatoes
1 small red onion or sweet onion
1 red bell pepper, optional
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, optional
1 tablespoon chopped fresh basil, optional
Ingredients for the Dressing
⅓ cup olive oil
¼ cup red wine vinegar or apple cider vinegar
1 tablespoon lemon juice
1 tablespoon granulated sugar or honey
1 small garlic clove, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes, optional
The Best Cucumbers to Use
English cucumbers are an excellent choice because they have thin skin, mild flavor, and fewer large seeds.
They can usually be sliced without peeling.
Persian cucumbers also work very well. They are small, crisp, and slightly sweet.
Regular garden cucumbers can be used, but the peel may be thick or bitter. Peel all or part of the skin before slicing.
If the cucumber contains large seeds, cut it lengthwise and remove the soft center with a spoon.
Removing excess seeds helps prevent the salad from becoming watery.
The Best Tomatoes for This Salad
Use ripe but firm tomatoes.
The tomatoes should be juicy and flavorful without being so soft that they break apart while mixing.
Good options include:
Roma tomatoes
Vine-ripened tomatoes
Cherry tomatoes
Grape tomatoes
Heirloom tomatoes
Campari tomatoes
Roma tomatoes contain less liquid than many larger varieties, making them a practical choice for marinated salads.
Cherry and grape tomatoes can be cut in half.
Large tomatoes should be cut into wedges or bite-sized pieces.
Choosing the Best Onion
Red onion adds color and a sharp flavor that becomes milder after marinating.
Sweet onion, such as Vidalia, creates a gentler taste.
White onion may also be used, but it can have a stronger flavor.
Slice the onion as thinly as possible.
If the onion tastes too strong, place the slices in a bowl of cold water for approximately 10 minutes.
Drain and dry them before adding them to the salad.
This simple step helps reduce some of the sharpness.
How to Make Cucumber Tomato Onion Salad
Prepare the Cucumbers
Wash and dry the cucumbers.
Peel them completely or leave thin strips of skin for color.
Slice them into rounds approximately ¼ inch thick.
Very thin slices may become soft during marinating, while very thick slices will absorb less dressing.
Place the cucumber slices inside a large mixing bowl.
Prepare the Tomatoes
Wash and dry the tomatoes.
Remove the stem area.
Cut medium tomatoes into wedges or bite-sized pieces.
If using cherry or grape tomatoes, cut them in half.
Add the tomatoes to the bowl with the cucumbers.
Try to keep the pieces similar in size so the salad is easy to serve and eat.
Slice the Onion
Peel the onion and slice it very thinly.
Separate the slices into small pieces or rings.
Add the onion to the bowl.
If using red bell pepper, remove the stem and seeds before slicing it into thin strips or small pieces.
Add the pepper to the vegetables.
Prepare the Dressing
In a small bowl or measuring cup, combine the olive oil, vinegar, lemon juice, sugar or honey, minced garlic, oregano, salt, black pepper, and red pepper flakes.
Whisk until the ingredients are well combined.
Taste the dressing.
Add a little more sugar when you prefer a sweeter dressing.
Add additional vinegar or lemon juice when you prefer a sharper flavor.
The dressing should taste slightly strong before it is added because the vegetables will dilute the flavor.
Combine the Salad
Pour the dressing over the cucumber, tomato, and onion mixture.
Add the fresh parsley, dill, or basil.
Toss gently until all the vegetables are evenly coated.
Be careful not to crush the tomatoes.
A large spoon or silicone spatula works well for mixing.
Marinate the Salad
Cover the bowl and refrigerate the salad for at least 30 minutes.
For stronger flavor, allow it to marinate for approximately one hour.
Stir gently before serving because the dressing may settle at the bottom of the bowl.
Do not marinate the salad for too many hours when you want the cucumbers to remain very crisp.
Should You Salt the Cucumbers First?
Salting cucumbers before assembling the salad can help remove excess water.
This step is optional but useful when using large garden cucumbers.
Place the cucumber slices in a colander.
Sprinkle them lightly with salt.
Allow them to rest for 15–20 minutes.
Rinse briefly and dry thoroughly with paper towels.
Because salted cucumbers already contain some seasoning, reduce the salt in the dressing and adjust it after tasting.
How Long Should the Salad Marinate?
Thirty minutes gives the vegetables enough time to absorb some flavor while remaining crisp.
One hour creates a stronger marinated taste.
After several hours, the tomatoes release more liquid and the cucumbers begin to soften.
The salad is usually best on the day it is prepared.
For advance preparation, keep the vegetables and dressing separate until one or two hours before serving.
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