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Classic Marinated Cucumber Tomato Onion Salad

Classic Marinated Cucumber Tomato Onion Salad

A refreshingly simple yet incredibly flavorful dish, perfect for any occasion, offering a vibrant burst of fresh flavors that's both healthy and satisfying. This make-ahead marvel is your secret weapon for easy summer entertaining or a delightful side dish any time of year, ensuring deliciousness with minimal effort.
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Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium cucumbers thinly sliced (about 4 cups)
  • 2 large ripe tomatoes diced (about 3 cups)
  • 1 medium red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped (optional, but highly recommended)
  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste

Equipment

  • Mandoline (optional)
  • Sharp Knife
  • Small Bowl
  • Measuring cup
  • Large mixing bowl
  • Airtight container

Method
 

  1. Begin by washing your cucumbers and tomatoes. For the cucumbers, trim off the ends and slice them thinly. You can use a mandoline for consistent thickness or a sharp knife. For the tomatoes, dice them into bite-sized pieces. If you prefer to remove the seeds, now is the time, though it's not essential for this recipe. Peel and thinly slice the red onion. If the onion flavor is particularly strong for your liking, you can soak the sliced onion in cold water for about 10 minutes and then drain it well before adding it to the salad.
    3 medium cucumbers, 2 large ripe tomatoes, 1 medium red onion
  2. Wash and pat dry the fresh parsley and dill. Finely chop both herbs. Fresh dill adds a wonderful, unique aroma and flavor that complements the other ingredients beautifully. If you're not a fan of dill, you can omit it or double up on the parsley.
    1/4 cup fresh parsley, 1/4 cup fresh dill
  3. In a small bowl or a measuring cup, whisk together the white vinegar, olive oil, granulated sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste the dressing and adjust seasoning as needed. You might want a touch more sugar for sweetness or more salt and pepper to enhance the flavors.
    1/2 cup white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
  4. In a large mixing bowl, gently combine the sliced cucumbers, diced tomatoes, and thinly sliced red onion.
    3 medium cucumbers, 2 large ripe tomatoes, 1 medium red onion
  5. Sprinkle the chopped parsley and dill (if using) over the vegetables. Pour the prepared dressing over the salad.
    1/4 cup fresh parsley, 1/4 cup fresh dill, 1/2 cup white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
  6. Gently toss all the ingredients together, ensuring the vegetables are evenly coated with the dressing. Cover the bowl tightly with plastic wrap or a lid.
  7. Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the vegetables to marinate. For the best flavor, allow it to marinate for 1 to 2 hours, or even overnight. Before serving, give the salad another gentle toss. Taste and adjust seasoning one last time if necessary. Serve chilled.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.