Oh my goodness, are you ready for the ultimate taste of summer? When the sun is blazing, the only thing I want near my grill is something unbelievably crisp and refreshing. Forget those heavy side dishes that weigh you down! This recipe for Marinated Cucumbers Onions And Tomatoes is my secret weapon, and honestly, it’s so simple it almost feels like cheating.

It’s all about letting the sharp vinegar and sweet dill do the heavy lifting. I almost always throw a batch of these together when we have friends over for a backyard BBQ. The marinade is so light, but it soaks into those veggies, making them practically sing. You honestly just chop, whisk, and wait. Trust me, this is the easiest, freshest side dish you’ll ever conquer.

Why You’ll Love This Marinated Cucumbers Onions And Tomatoes Recipe

Seriously, what’s not to adore about this dish? It’s the perfect answer for those nights when you don’t want to turn on the oven. I keep coming back to it season after season because it just works!

It comes together in literally fifteen minutes of actual work.
It’s the definition of refreshing—crisp, tangy, and light.
The ingredients are so basic you probably already have them!
It’s truly the best side dish for everything from burgers to sandwiches.
Tastes even better the next day, which means less stress for me later! You should check out my tuna salad if you need other quick sides, too.

Essential Ingredients for Marinated Cucumbers Onions And Tomatoes

The beauty of this recipe for Marinated Cucumbers Onions And Tomatoes is that it relies on pantry staples you already have. No sniffing around for fancy, hard-to-find things here! I always stock up on these items before summer hits, just knowing I’ll need this bright side dish.

You need:

Two big cucumbers, and you’ll want to slice those nicely.
Two medium red onions—and make sure they are sliced super thin so they soak up the marinade!
Three great big tomatoes, cut right into wedges.
The marinade itself needs 1/2 cup of white vinegar and 1/4 cup of good olive oil.
Just a touch of sugar (one tablespoon) to balance the acidity.
Salt and pepper, one teaspoon of each for seasoning.
And my little kicker: one teaspoon of dried dill. It just screams summer!

See? Nothing tough! If you like creamy versions, I have one of those too, but this vinaigrette one is my go-to!

How to Prepare Perfect Marinated Cucumbers Onions And Tomatoes

Getting this salad right is all about preparation and—this is the most important part—patience! It’s mostly chopping and mixing, but you have to respect the marinating time. We want those veggies to drink up all that flavor, not just get damp.

Preparing the Vegetables for Marinated Cucumbers Onions And Tomatoes

First things first, grab your produce. Give those cucumbers a good scrub under cool water—I don’t bother peeling them, I like the extra crunch and color! Slice the cucumbers, and remember those red onions need to be paper-thin; use a mandoline if you have one, but a sharp knife works fine if you go slowly. For the tomatoes, just cut them into nice wedgy pieces that hold their shape when tossed. You want varying textures in every bite!

Creating the Vinaigrette for Marinated Cucumbers Onions And Tomatoes

Now for the magic mix! Grab a separate little bowl—don’t try to mix this right in with the veggies, or things get messy fast. You need the white vinegar, olive oil, sugar, salt, pepper, and that gorgeous dried dill. Whisk it like crazy until you can almost see the sugar crystals dissolving totally. This light vinaigrette is what transforms these simple vegetables into amazing marinated cucumbers onions and tomatoes.

Marinating and Resting the Marinated Cucumbers Onions And Tomatoes

Toss your chopped veggies gently with the marinade. I mean gently! We want everything coated, but we don’t want crushed tomatoes, right? Once everything looks glossy, cover the bowl. Here’s the non-negotiable part: this needs to chill for at least one whole hour. That resting time lets the vinegar penetrate the cucumbers and onions. If you’re serving these marinated cucumbers onions and tomatoes for dinner, make the marinade while you’re making the main course! If you’re planning a big spread, check out my favorite pasta salad recipe for another make-ahead star.

Tips for Success with Marinated Cucumbers Onions And Tomatoes

Getting these marinated cucumbers onions and tomatoes just right is about trusting your own taste buds. The recipe is great, of course, but you are the chef in your kitchen! My best advice is always about tasting as you go, especially with the marinade.

First, don’t be afraid to tweak the sugar and salt. If your tomatoes are naturally sweeter than mine, you might want less sugar. If your cucumbers are super watery, you might need an extra tiny splash of vinegar. Whisk your seasoning adjustments in a small cup first, then dip a bit of cucumber in it before committing to the whole batch. It’s seriously that easy to perfect!

Also, I swear by red onions here. They are milder once they marinate. White onions can be a little too punchy for this light vinaigrette. For the crunch factor, make sure you are using firm, fresh vegetables. If your cucumbers are soft, they’ll just turn to mush in that lovely marinade. For more yummy onion inspiration, you absolutely have to look at these Tennessee onions!

Ingredient Notes and Substitutions for Marinated Cucumbers Onions And Tomatoes

This simple recipe for marinated cucumbers onions and tomatoes is super flexible, which is why I love it so much! You don’t need to run out to the store for a million specialty items if you’re short one thing, trust me. The core flavors—dill, salt, and acid—are what really count here.

If you’re out of white vinegar, don’t panic! Apple cider vinegar works beautifully, though it adds a slightly fruitier tang to your marinated onions and tomatoes. Rice vinegar is too mild, so try to avoid that substitution.

Now, about herbs: The recipe calls for dried dill, which lasts forever! But if you have fresh dill? Wow, use that! About double the amount of fresh herbs works great. And don’t forget what the notes said—tossing in some fresh chopped parsley when you serve those marinated cucumbers makes everything look professional, even though it took you hardly any time!

Serving Suggestions for Marinated Cucumbers Onions And Tomatoes

Because these marinated cucumbers onions and tomatoes are so light and tangy, they just elevate any summer meal! They cut through rich, smoky flavors like nothing else can. I always make a gigantic batch when we’re firing up the grill for burgers or just simple grilled chicken breasts.

They are absolutely fantastic alongside grilled fish, too—the acidity brightens up the flaky texture perfectly. If you’re packing a picnic lunch, these hold up like tanks and taste miles better than any creamy pasta salad after sitting out for an hour or two. Also, they make a wonderful side when you’re serving something sweeter, like my honey roasted carrots; the savory snap balances the sweetness beautifully.

Storage and Make-Ahead for Marinated Cucumbers Onions And Tomatoes

This salad is one of those magical recipes that’s actually better the next day. Seriously, don’t even bother eating it straight after mixing! When you make your marinated cucumbers onions and tomatoes, plan on letting them hang out in the fridge overnight. That sleeping time lets the vinegar really work its magic, getting into those onion slices.

For storage, keep them in a good airtight container in the fridge. I find they are at their absolute peak flavor for about two or three days. After that, the cucumbers start getting a little soft for my liking, though they’re still totally edible. If you’re planning ahead, prep everything up to the marinating stage the night before you need them. It makes getting dinner ready so much faster! If you need a quick bread idea to go alongside this crunchy treat, I have a great oat bread recipe that pairs perfectly.

Frequently Asked Questions About Marinated Cucumbers Onions And Tomatoes

I get asked about this simple side dish all the time, especially when people realize just how little effort it takes to make something this snappy and fresh! Here are a few things folks always wonder about when making my recipe for marinated cucumbers onions and tomatoes.

How long do Marinated Cucumbers Onions And Tomatoes last in the fridge?

They are definitely best within the first 24 hours, but honestly, they are reliably good for about three days. The crisp factor starts to drop off after day three because the cucumbers absorb so much liquid. If you want them to last longer, you could try leaving the cucumber slices out of the marinade for the first day and adding them just before serving the next day. That keeps the crunch high!

Can I use different kinds of onions in this marinated salad?

You absolutely can, but I really stand by the red onion for this recipe. Red onions have a gentler bite that mellows out perfectly in the vinegar. If you’re out of red, sweet Vidalia onions are a good second choice because they are naturally sweeter. I’d shy away from yellow cooking onions because they can be really sharp, even after marinating. If you’ve made my cauliflower salad, you know how tricky onions can be—red is always the safest bet!

Can I add other vegetables to my marinated cucumbers onions and tomatoes?

Oh, yes, please experiment! I keep mine simple, but I know people who toss in green bell peppers or even celery for added crunch. If you add those, make sure to slice them thin like the onions. A couple of carrots, shredded, would also add nice color to your marinated tomatoes and cucumbers. Just be careful not to add too much extra volume, or you might need to double up on that lovely vinaigrette!

Do I need to drain off excess liquid before serving the marinated tomatoes?

That’s a great question about the extra liquid in the bowl of marinated onions and tomatoes! I usually don’t drain it completely, especially if I made it ahead of time. That liquid is just flavorful vinegar and veggie juice. I just use a slotted spoon to lift out the vegetables onto the serving plate, leaving most of the excess liquid behind in the bowl so the salad doesn’t get sloppy on the plate.

Estimated Nutritional Data for Marinated Cucumbers Onions And Tomatoes

Listen, because this salad is mostly vegetables and a light vinegar-based dressing, it’s super friendly to most diets! But remember, these numbers are just estimates based on my ingredient measurements. Your specific brand of olive oil or the exact size of your tomatoes might shift things a little bit.

Here’s the breakdown per serving, which is quite small, by the way!

For one serving of these lovely **marinated cucumbers**, you’re looking at:

Calories: Only 85 – Wow!
Fat: About 6 grams
Total Carbohydrates: 8 grams
Sugar: Just 5 grams
Protein: A tiny 1 gram
Sodium: Around 350 mg

It’s a nice, light addition to any plate without weighing you down at all.

Share Your Marinated Cucumbers Onions And Tomatoes Experience

I truly hope you get to enjoy this amazing batch of marinated cucumbers onions and tomatoes soon! It’s such a happy recipe, and I love hearing how it turns out for you all. Did you try adding parsley like I suggested, or did you stick strictly to the dill?

Please drop a star rating below so other cooks know how much you loved this side. And if you snap a picture while serving these awesome marinated onions and tomatoes next to your BBQ, tag me! I love seeing my recipes out in the wild. If you need something to marinate *meat* in next time, check out my favorite chicken marinade for your next cookout!

Marinated Cucumbers Onions And Tomatoes Salad

Author: memorecipes.com
Total Time: 1 hour 15 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple salad of sliced cucumbers, onions, and tomatoes marinated in a light vinaigrette.

Ingredients

Scale

2 large cucumbers, sliced
2 medium red onions, thinly sliced
3 large tomatoes, cut into wedges
1/2 cup white vinegar
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried dill

Instructions

Combine the sliced cucumbers, onions, and tomatoes in a large bowl.
In a separate small bowl, whisk together the white vinegar, olive oil, sugar, salt, pepper, and dried dill until well combined.
Pour the marinade mixture over the vegetables.
Gently toss to coat all the vegetables evenly.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

You can add fresh parsley for extra flavor.
Adjust the sugar and salt to your taste preference.

Prep Time: 15 min
Cook Time: 0 min
Category: Side Dish
Method: Marinating
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 85
Sugar: 5
Sodium: 350
Fat: 6
Saturated Fat: 1
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 8
Fiber: 2
Protein: 1
Cholesterol: 0

Keywords: marinated cucumbers, marinated onions, marinated tomatoes, cucumber salad, onion salad, tomato salad, vinaigrette salad