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Cucumber Tomato Onion Salad Recipe
Emily

Cucumber Tomato Onion Salad

This classic, crisp summer salad combines fresh English cucumbers, vine-ripened tomatoes, and sweet onions in a bright, tangy vinegar marinade. It is a refreshing, no-cook side dish that perfectly complements grilled proteins or serves as a light lunch. By letting the vegetables marinate, the onion loses its sharpness while the flavours harmonize into a vibrant, healthy vegetable medley that is a staple for warm-weather gatherings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber, sliced into thin rounds
  • 3 garden tomatoes, cut into bite-sized wedges
  • 1 sweet onion, sliced into thin half-moons
  • 1 cup white vinegar
  • 2 tbsp vegetable oil
  • 1/4 cup cold water
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Method
 

  1. Peel the English cucumber thoroughly if the skin is thick or waxed.
  2. Slice the cucumbers into thin, uniform rounds.
  3. Cut the fresh garden tomatoes into thick bite-sized wedges.
  4. Slice the sweet onion into very thin half-moons.
  5. In a large bowl, whisk together the white vinegar, vegetable oil, water, sugar, salt, and pepper until the sugar dissolves.
  6. Add the cucumber, tomato, and onion slices to the bowl.
  7. Stir gently to ensure all vegetables are well coated.
  8. Refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to marinate before serving.

Notes

For the best flavor, use Kirby cucumbers as a crisp alternative. You may substitute apple cider vinegar for a fruitier note or honey in place of sugar for a natural sweetener profile. Store leftovers in an airtight container in the refrigerator for up to 2 days.