When summer calls for something fresh and vibrant, this Marinated Cucumbers Onions and Tomatoes Recipe delivers a crisp, tangy side dish that’s bursting with flavor. It’s a simple salad that combines garden-fresh vegetables with a zesty vinegar-based marinade, perfect for picnics, barbecues, or everyday meals. This dish is light, refreshing, and incredibly easy to make. It’s the kind of recipe that brightens any table with minimal effort.
I’ve always loved how this salad brings back memories of warm days and family gatherings. It’s a versatile dish that pairs well with grilled meats or stands alone as a healthy snack. Let’s dive into why this recipe is a favorite and how you can make it at home!
Why People Love This Marinated Cucumbers Onions and Tomatoes Recipe
This salad is a summer staple for its crisp, refreshing taste. The tangy marinade enhances the natural flavors of the vegetables. It’s a crowd-pleaser at any gathering.
It’s incredibly easy to prepare, requiring no cooking. Just chop, mix, and let it marinate. Even beginners can nail this recipe.
The dish is light and healthy, perfect for warm weather. It’s low in calories but big on flavor. Everyone feels good eating it.
It’s budget-friendly and uses simple ingredients. Cucumbers, onions, and tomatoes are easy to find year-round. This makes it a go-to side dish.
Ingredients You’ll Need
To make this Marinated Cucumbers Onions and Tomatoes Recipe, gather these fresh and simple ingredients. This recipe serves 4-6 as a side dish. Most items are likely in your kitchen or local market.
- 2 large cucumbers, thinly sliced
- 1 large red onion, thinly sliced
- 3 medium tomatoes, cut into wedges or chunks
- 1/2 cup white vinegar (or apple cider vinegar)
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 clove garlic, minced (optional)
- Fresh parsley for garnish (optional)
Kitchen Tools Required
No fancy equipment is needed for this recipe. Basic kitchen tools will do the trick. Here’s what you’ll need:
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Whisk or fork for mixing the marinade
- Tongs or spoon for tossing
- Airtight container for marinating (optional)
Preparation Tips for Success
A few simple tips can make your marinated salad shine. These ensure the best flavor and texture. Keep them in mind as you prepare.
- Slice vegetables thinly and uniformly. This helps them absorb the marinade evenly. A mandoline slicer can make this easier.
- Adjust the sugar to your taste. Some prefer a sweeter marinade, while others like it more tangy. Taste the dressing before adding it.
- Use fresh, firm vegetables for the best crunch. Overripe tomatoes or soft cucumbers can become mushy. Quality matters here.
- Let the salad marinate for at least 30 minutes. Longer marinating (up to 24 hours) deepens the flavor. Stir occasionally for even coating.
Step-by-Step Recipe Instructions
Step 1: Prepare the Vegetables
Wash the cucumbers, tomatoes, and onion. Thinly slice the cucumbers and onion, and cut the tomatoes into wedges or chunks. Place them in a large mixing bowl.
Step 2: Make the Marinade
In a small bowl, whisk together the vinegar, olive oil, water, sugar, salt, pepper, dill, and minced garlic (if using). Stir until the sugar and salt dissolve completely.
Step 3: Combine and Toss
Pour the marinade over the vegetables in the mixing bowl. Toss gently with tongs or a spoon to coat everything evenly. Ensure all veggies are submerged or coated.
Step 4: Marinate the Salad
Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, preferably 2-4 hours. Stir occasionally for best results.
Step 5: Serve and Garnish
Taste and adjust seasoning if needed before serving. Garnish with fresh parsley if desired. Serve chilled as a side dish or snack.
Nutritional Information
This table provides approximate nutritional values per serving (based on 6 servings). Values may vary depending on ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 90 kcal |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Total Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 1g |
Note: Using less sugar or oil can lower calories and carbs.
Serving Suggestions
This Marinated Cucumbers Onions and Tomatoes Recipe is a versatile side dish that complements many meals. Here are some serving ideas to make it shine:
- Grilled Meats: Pair with grilled chicken, steak, or pork chops. The tangy salad cuts through the richness of the meat.
- Sandwiches: Serve alongside burgers or deli sandwiches. It adds a refreshing crunch to hearty meals.
- Picnic Spread: Include it in a picnic with potato salad and coleslaw. It’s easy to transport and stays fresh.
- Light Lunch: Enjoy as a standalone dish with crusty bread. It’s filling yet light for hot days.
- Cheese Platter: Add to a cheese board for a zesty contrast. It pairs well with mild cheeses like mozzarella.
Storage and Reheating Tips
This salad stores well, making it great for meal prep or leftovers. Follow these tips to keep it fresh. Note that it’s served cold, so no reheating is needed.
- Refrigerate: Store in an airtight container in the fridge for up to 5 days. The flavors deepen over time.
- Stir Before Serving: Give the salad a gentle toss before serving leftovers. This redistributes the marinade.
- Avoid Freezing: Freezing is not recommended, as it ruins the texture of the vegetables. Cucumbers and tomatoes become watery when thawed.
- Refresh if Needed: If the salad seems dry, add a splash of vinegar or olive oil. This revives the dressing.
Customizing Your Salad
This recipe is easy to adapt to your tastes or dietary needs. Experiment to make it your own. Here are some customization ideas:
- Vinegar Swap: Use red wine vinegar or balsamic for a different flavor. Each adds a unique twist to the marinade.
- Herb Variations: Try fresh basil, oregano, or mint instead of dill. They bring a fresh, summery vibe.
- Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños. It gives the salad a subtle heat.
- Extra Veggies: Include sliced radishes or bell peppers for more crunch and color. They blend well with the marinade.
For tips on slicing vegetables evenly, check out this guide on basic knife skills. It’s a great resource for beginners.
Summary
The Marinated Cucumbers Onions and Tomatoes Recipe is a refreshing, easy-to-make side dish that brings vibrant flavors to any meal. With crisp vegetables and a tangy marinade, it’s perfect for summer gatherings, picnics, or everyday dinners. This budget-friendly recipe is healthy, customizable, and requires no cooking, making it ideal for busy days.
Whether paired with grilled meats or enjoyed on its own, this salad is a crowd-pleaser that stays fresh for days. Make a batch, store it in the fridge, and enjoy its bright, zesty taste all week long. It’s a recipe you’ll turn to again and again.
FAQ
Can I use different types of vinegar?
Yes, apple cider, red wine, or balsamic vinegar work well. Each adds a slightly different flavor.
How long should the salad marinate?
At least 30 minutes, but 2-4 hours is best. Overnight marinating deepens the flavor.
Can I make this ahead of time?
Absolutely. Prepare it up to 2 days in advance and store in the fridge.
Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free. Always check ingredient labels to confirm.
Can I add other vegetables?
Definitely. Try bell peppers, radishes, or carrots for extra crunch and color.
Marinated Cucumbers Onions and Tomatoes Recipe
Equipment
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Whisk or fork for mixing the marinade
- Tongs or spoon for tossing
- Airtight container for marinating (optional)
Ingredients
- 2 large cucumbers thinly sliced
- 1 large red onion thinly sliced
- 3 medium tomatoes cut into wedges or chunks
- 1/2 cup white vinegar or apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons sugar
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1 clove garlic minced (optional)
- Fresh parsley for garnish optional
Instructions
Step 1: Prepare the Vegetables
- Wash the cucumbers, tomatoes, and onion. Thinly slice the cucumbers and onion, and cut the tomatoes into wedges or chunks. Place them in a large mixing bowl.
Step 2: Make the Marinade
- In a small bowl, whisk together the vinegar, olive oil, water, sugar, salt, pepper, dill, and minced garlic (if using). Stir until the sugar and salt dissolve completely.
Step 3: Combine and Toss
- Pour the marinade over the vegetables in the mixing bowl. Toss gently with tongs or a spoon to coat everything evenly. Ensure all veggies are submerged or coated.
Step 4: Marinate the Salad
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, preferably 2-4 hours. Stir occasionally for best results.
Step 5: Serve and Garnish
- Taste and adjust seasoning if needed before serving. Garnish with fresh parsley if desired. Serve chilled as a side dish or snack.
