Marinated Cucumber, Onion & Tomato Salad
Cool, crisp, and full of vibrant flavor, this refreshing salad is your go-to for summer barbecues, casual dinners, or light lunches. A simple tangy-sweet vinegar dressing ties everything together, and the best part? It gets even better as it marinates!
Why You’ll Love This Salad
Ready in just 15 minutes – No cooking needed! Fresh & crunchy – Perfect for hot weather meals Flavor improves with time – Even tastier the next day Extremely versatile – Ideal alongside grilled meats, fish, or sandwiches
Ingredients
Vegetables
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2 large cucumbers, thinly sliced
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1 pint cherry tomatoes, halved (or 2 large tomatoes, chopped)
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1 medium red onion, thinly sliced
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1 bell pepper, sliced (optional, for extra crunch)
Dressing
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½ cup apple cider vinegar (or white vinegar)
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¼ cup water
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2 tbsp sugar (or honey)
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1 tsp salt
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½ tsp black pepper
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1 tsp dried dill (or 1 tbsp fresh dill)
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1 tbsp olive oil (optional, for extra richness)
Step-by-Step Instructions
Prep the Vegetables
Slice cucumbers, tomatoes, and onions evenly.Place in a large bowl (or mason jar for easy shaking).
Make the Dressing
In a small bowl, whisk together vinegar, water, sugar, salt, pepper, and dill until sugar dissolves.
Pour over the vegetables and toss gently.
Marinate & Serve
Cover and refrigerate at least 1 hour (best overnight).
Stir occasionally to coat evenly.
Drain excess liquid before serving, or enjoy it as a light brine.
Pro Tips for the Best Salad
Use English cucumbers – No need to peel or seed!
Slice onions thin – Soak in ice water for 10 mins first to reduce sharpness.
Adjust sweetness – Add more sugar if too tangy.
Add fresh herbs – Basil or parsley brighten it up.
Serving Suggestions
With grilled chicken or steak – Cuts through richness.
On burgers or sandwiches – A crunchy topping.
As a light lunch – Add feta or avocado.
