When warm weather rolls around, nothing hits the spot like a vibrant, crisp vegetable salad. Combining cool English cucumbers, ripe juicy tomatoes, and thinly sliced onions tossed in a light vinaigrette, this classic marinated cucumber tomato salad is a staple for potlucks, family dinners, and summer barbecues.
Beyond being delicious and incredibly easy to throw together, this low-calorie side dish is packed with essential hydration, dietary fiber, and vitamins to keep you feeling energized.
Below, we share a step-by-step recipe, helpful tips for keeping your cucumbers extra crunchy, and delicious flavor variations to try at home.
Ingredients You’ll Need
For the Salad Base:
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3 medium cucumbers (English or Persian cucumbers work best, sliced into half-moons or rounds)
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4 ripe medium tomatoes (cut into bite-sized wedges, or 2 cups halved cherry tomatoes)
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1/2 medium red or white onion (thinly sliced)
For the Zesty Vinaigrette Dressing:
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3 tbsp extra virgin olive oil
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2 tbsp red wine vinegar (or apple cider vinegar)
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1 tbsp fresh lemon juice
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1 clove garlic (minced)
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1 tsp dried oregano or Italian seasoning
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Salt and fresh cracked black pepper to taste
Step-by-Step Recipe Instructions
Step 1: Prep the Vegetables
Slice your cucumbers into even rounds or half-moons. Chop the tomatoes into bite-sized pieces and thinly slice your onion. Place all prepared vegetables together into a large mixing bowl.
Step 2: Whisk the Dressing
In a small bowl or liquid measuring cup, combine the extra virgin olive oil, vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until emulsified.
Step 3: Toss and Marinate
Pour the dressing over the fresh vegetables. Gently toss with a spoon or salad tongs until every piece is evenly coated.
Step 4: Chill and Serve
Cover the bowl and let the salad chill in the refrigerator for 20 to 30 minutes before serving. This brief resting period allows the vegetables to absorb the tangy dressing while staying crisp.
3 Pro-Tips for the Best Crunch and Flavor
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Prevent Watery Salad: Cucumbers and tomatoes contain high water content. If serving for a party, sprinkle sliced cucumbers with a pinch of salt in a colander for 15 minutes to drain extra moisture before tossing.
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Mellow the Onions: If raw onions feel too sharp for your taste, soak the sliced onions in ice water for 10 minutes before adding them to the bowl to sweeten their flavor.
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Add Fresh Herbs: Garnish with freshly chopped dill, basil, or parsley right before serving for an extra pop of fresh flavor and aroma.
Delicious Recipe Variations
Want to customize your salad? Try these easy additions:
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Greek-Style Twist: Toss in crumbled feta cheese and pitted Kalamata olives.
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Creamy Avocado Addition: Gently fold in diced ripe avocado right before serving.
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Protein Boost: Add drained chickpeas (garbanzo beans) or grilled chicken slices to turn this side dish into a complete meal.
Conclusion
This marinated cucumber tomato salad is proof that simple, fresh ingredients make the best dishes. Quick to assemble and bursting with bright Mediterranean flavors, it’s a refreshing go-to recipe you’ll want to make all season long!
Frequently Asked Questions (FAQ)
How long does cucumber tomato salad last in the fridge?
Stored in an airtight container in the refrigerator, this salad stays fresh for 3 to 4 days. The vegetables will soften slightly as they sit in the dressing, but the flavor becomes even richer!
Which cucumbers are best for raw salads?
English or Persian cucumbers are ideal because they have thin skins, fewer seeds, and a sweet, crisp crunch that doesn’t require peeling.
