Description
A crisp, tangy blend of cucumbers, onions, and tomatoes marinated in a simple vinaigrette. This refreshing, make-ahead salad is perfect for picnics, barbecues, or a chilled side dish on warm days. Easy to prepare and even better the next day.
Ingredients
2 cups cucumbers, sliced into thin rounds
1.5 cups cherry tomatoes, halved
1 small white onion, thinly sliced
1/3 cup white vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley or oregano
1/4 teaspoon red pepper flakes (optional)
Instructions
1. Wash and slice the cucumbers into thin rounds.
2. Halve the cherry tomatoes and thinly slice the onion.
3. In a large mixing bowl, whisk together the vinegar, olive oil, sugar, salt, pepper, dried herbs, and red pepper flakes if using.
4. Add the cucumbers, tomatoes, and onions to the bowl.
5. Gently toss to coat all the vegetables in the marinade.
6. Transfer the salad to a glass jar or airtight container.
7. Refrigerate for at least 1 hour, ideally 4–6 hours for deeper flavor.
8. Stir or shake gently before serving.
9. Store any leftovers in the fridge for up to 3 days.
Notes
Use English or Persian cucumbers for best texture; no need to peel.
Let the salad sit at least 1 hour, but 4–6 hours will yield the most flavorful results.
Red pepper flakes are optional—add more or less based on your heat preference.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 4g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: summer salad, marinated cucumbers, picnic side