Why You’ll Love Marinated Cucumbers Recipe

It’s refreshingly crisp: the cucumbers stay crunchy thanks to a quick salt‑rest before dressing.
The vinegar and sugar dressing delivers a lively balance of tang and subtle sweetness.
It’s no‑cook and quick to prep, yet the flavor deepens if you let it chill for a few hours.
It pairs with a wide range of meals—from grilled meats to sandwiches or just as a standalone light side dish.
The ingredients are simple and fresh‑forward, making it ideal for summer when produce is at its peak.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups sliced cucumbers
2 cups cherry tomatoes, halved
1 cup thinly sliced red onions
½ cup white vinegar
¼ cup water
2 tablespoons olive oil
2 tablespoons sugar
Salt and black pepper to taste
Optional: fresh dill or parsley

Directions

Place the sliced cucumbers in a bowl and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture.
Pat the cucumbers dry with a paper towel to remove the liquid.
In a large mixing bowl, combine the sliced tomatoes and red onions.
In a separate bowl, whisk together the vinegar, water, olive oil, sugar, salt and pepper until the sugar dissolves and the dressing is well blended.
Pour the dressing over the vegetables and toss gently to coat everything evenly.
Cover the bowl and refrigerate for at least 2 hours (preferably overnight) so the flavors meld and the vegetables absorb the dressing.
Before serving, give the salad a toss again; garnish with chopped fresh dill or parsley if desired.
Serve cold and enjoy.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 0 minutes
Marinating/chilling time: At least 2 hours, preferably overnight
Total time: Approximately 2 hours 15 minutes (including chilling)

Variations

Swap the white vinegar for apple cider vinegar for a slightly sweeter, milder tang.
Add a pinch of crushed red pepper flakes or finely chopped jalapeño for a little heat.
Toss in some crumbled feta cheese and a few Kalamata olives to give this salad a Mediterranean twist.
Use English or Persian cucumbers (thin‑skinned, seedless) to reduce prep and maintain crunch.
Add fresh herbs like dill, parsley or even cilantro for extra freshness.
Mix in other vegetables such as thinly sliced radishes, bell pepper strips or a handful of spinach for variation.

Storage/Reheating

Store the finished salad in an airtight container in the refrigerator.
It will stay fresh and flavorful for up to 4–5 days, though for best texture aim to consume within 2–3 days.
The longer it sits, the more the vegetables soften — the tomatoes may become a bit soggy after day three.
No reheating needed — this is a chilled salad best served cold.
If you’re prepping ahead and want to retain maximum crunch, consider storing the tomatoes separately and adding them right before serving.

FAQs

How long should the cucumbers, onions, and tomatoes marinate?

For optimal flavor, let the salad marinate for at least 2 hours in the refrigerator. If you can wait longer—overnight is ideal—the vegetables absorb more flavor, the onions mellow, and everything gains depth.

What kind of vinegar is best for this salad?

White vinegar gives a classic bright tang, while apple cider vinegar adds a friendly sweet‑note. Red wine vinegar or rice vinegar can also work if you want a slightly different flavor profile, but stick with something clean and sharp for best results.

Should I peel the cucumbers for this salad?

If you’re using English or Persian cucumbers, you can leave the skin on—it’s thin and tender. If your cucumbers have thick or waxy skin, you might prefer to peel them (or half‑peel) to ensure a more comfortable texture.

Will the cucumbers stay crisp after marinating?

Yes—if you salt them briefly and pat them dry before mixing, you’ll help remove excess moisture and preserve that satisfying crunch. They’ll soften a bit during marinating, but should still retain texture if eaten within 2‑3 days.

Can I make this salad ahead of time for a potluck?

Absolutely. The flavors deepen the longer it chills, so making it a few hours ahead or the night before works really well. Just keep it refrigerated until serving.

What can I serve this salad with?

This salad is extremely versatile. Serve it alongside grilled chicken, pork chops, fish, or burgers. It also pairs well with sandwiches or can be a fresh side to heavier comfort foods—it cuts through richness with its tang and crispness.

Can I add other vegetables to this salad?

Yes—feel free to add thinly sliced radishes, bell peppers, or even cucumber chunks with thin skins. Just be mindful of how the additional vegetables affect the texture and how long they’ll marinate.

How do I adjust the sweetness or tanginess?

Taste the dressing before pouring it over the vegetables. If you prefer it sweeter, add a bit more sugar. If you like more tang, increase the vinegar slightly. Remember each adjustment shifts the balance, so make small changes and then taste.

Will the tomatoes hold up well in the salad?

Cherry or Roma‑type tomatoes hold up best in this kind of salad because they’re firmer and less watery than large slicing tomatoes. If you use big tomatoes, they may release more liquid and soften faster.

Can I freeze this salad?

Freezing is not recommended. The high water content in the cucumbers and tomatoes means they’ll become mushy upon thawing. Best to make it fresh or store chilled for a few days.

Conclusion

This marinated cucumbers, onions, and tomatoes salad embodies simplicity at its finest — fresh vegetables, a clean and tangy dressing, minimal fuss, and plenty of flavor. Whether you’re planning a backyard barbecue, a light lunch, or a colorful side for weeknight dinner, this dish delivers. Make it ahead, chill it well, and enjoy the refreshing crunch and bright taste that comes straight from peak summer produce.

Marinated Cucumbers, Onions, and Tomatoes – A Southern Summer Favorite

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and tangy salad made with marinated cucumbers, onions, and tomatoes. Perfect as a side dish for summer meals or picnics.

Author: Emily
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes (including marinating time)
Yield: 6 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

3 medium cucumbers, peeled and sliced 1/4 inch thick
3 medium tomatoes, cut into wedges
1 medium onion, sliced and separated into rings
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine cucumbers, tomatoes, and onion.
In a separate bowl, whisk together vinegar, sugar, water, salt, and pepper until sugar is dissolved.
Pour the marinade over the vegetables and mix gently to combine.
Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Stir before serving and serve chilled.

Notes

This salad tastes better the next day after the flavors have fully developed.
Use apple cider vinegar for a slightly sweeter and fruitier flavor.
Can be stored in the refrigerator for up to 3-5 days.

Nutrition

Serving Size: 1 cup
Calories: 45
Sugar: 7g
Sodium: 400mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg