How long should I marinate the salad for best flavor?

For best results, marinate the salad for at least 2 hours. However, allowing it to sit overnight in the refrigerator deepens the flavor and improves texture.

Can I use fresh herbs instead of dried ones?

Absolutely. Fresh herbs like dill, parsley, basil, or cilantro can replace dried herbs for a brighter flavor. Use about three times more fresh herbs than dried.

What type of vinegar works best for this salad?

Apple cider vinegar is a great go-to for its mild tang, but white vinegar, red wine vinegar, and rice vinegar are excellent alternatives depending on your flavor preference.

Marinated Cucumber Tomato and Onion Salad

Description

This Marinated Cucumber Tomato and Onion Salad is a refreshing, no-cook dish that’s perfect for summer meals, BBQs, and quick healthy lunches. It’s hydrating, full of flavor, and incredibly easy for beginners.

Ingredients

Scale

3 medium cucumbers, peeled and sliced ¼ inch thick
1 medium white onion, sliced and separated into thicker rings
3 medium tomatoes, chopped into large chunks
½ cup vinegar of your choice (apple cider, white, or wine vinegar)
¼ cup granulated sugar
1 cup water
2 teaspoons salt
½ teaspoon coarse black pepper
2 tablespoons olive oil (or any light vegetable oil)
½ teaspoon dried basil
½ teaspoon dried parsley

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Instructions

Prepare the Vegetables: Slice the cucumbers into rounds, chop the tomatoes into bite-sized chunks, and slice the onion into rings or thin half-moons. Add them all to a large mixing bowl.
Mix the Marinade: In a separate bowl or measuring cup, combine the vinegar, water, olive oil, sugar, salt, pepper, dried basil, and parsley. Whisk until the sugar and salt dissolve fully.
Combine and Coat: Pour the marinade over the vegetables and gently toss everything together so the veggies are fully coated and start to release their juices.
Refrigerate the Salad: Cover the bowl and refrigerate for at least 2 hours to let the flavors meld. If possible, let it sit overnight for maximum flavor.
Serve and Enjoy: Before serving, bring the salad to room temperature and give it a good stir. Serve it with or without the marinade liquid, depending on your preference.

Notes

Use English cucumbers if you want to skip peeling.
To add more variety, include bell peppers or fresh chopped herbs.
This recipe is flexible—feel free to adjust sweetness or acidity to taste.
For a creamy version, mix in a little Greek yogurt or serve with feta cheese on top.
You can store leftovers in an airtight container for up to two days.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 cup (approx.)
Calories: 165
Sugar: 19g
Sodium: 1177mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg