Cucumber, Tomato and Onion Marinated Salad

This classic marinated salad of cucumber, tomato and onion is a simple, refreshing dish that’s long been a summertime favorite. Light, bright and easy to prepare, it works equally well as a picnic or barbecue side, a potluck contribution, or a crisp accompaniment to weeknight dinners. The ingredients are minimal, the prep is quick, and the flavor benefits from resting in the refrigerator so the dressing can meld with the vegetables.

This salad is extremely adaptable. You can vary the cucumbers, tomatoes and onions to match what you have on hand or your personal preference. I prefer a simple vinaigrette with a touch of dried basil and olive oil, which complements the fresh vegetables without overpowering them. Chill the salad well before serving — it’s especially satisfying on warm days and may be the first dish to disappear from the table.

Why this salad works

The combination of crisp cucumber, juicy tomato and slightly sharp onion creates a pleasing contrast of textures and flavors. A simple dressing of vinegar, water and olive oil softens the onion’s bite and brings out the vegetables’ natural sweetness. Make it ahead and allow the flavors to develop in the fridge for at least two hours; the result is more cohesive and flavorful than serving it immediately.

Should I use English cucumbers?

English cucumbers are a fine choice if you prefer them. They have fewer seeds and thinner skins, which can make the salad slightly more delicate, but regular cucumbers work just as well. Peel if you like a smoother texture, or leave the skin on for more color and crunch.

Should I use Roma tomatoes?

Roma tomatoes are a good option because they’re meaty and less watery, but any medium-ripe tomato will do. Choose tomatoes that are firm but fragrant for the best texture and flavor.

How to keep the salad fresh

If you have leftovers, transfer the salad to an airtight container and refrigerate. It will keep well for up to four days, though the cucumbers will soften over time. Give the salad a gentle toss before serving again to redistribute the dressing.

Can I freeze this salad?

Freezing is not recommended. Cucumbers are high in water, and freezing will change their texture significantly when they thaw. For best results, store the salad refrigerated and enjoy within a few days.

Which onion should I use?

All common onions work here. White, Vidalia or red onions each lend a slightly different character — Vidalia is sweeter, red onion is mildly pungent and colorful, while white onion has a clean bite. Use whichever you prefer or have on hand.

Ingredients

2–3 large cucumbers, peeled and sliced
3 medium tomatoes, diced
1 large Vidalia or sweet onion, sliced into rings and separated
1 cup water
1/2 cup distilled white vinegar
1/4 cup olive oil
1 tsp dried basil
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper

Method

Peel and slice the cucumbers, then place them in a large mixing bowl.
Wash and dice the tomatoes; add them to the bowl with the cucumber slices.
Peel and thinly slice the onion. Separate the rings and add them to the bowl.
In a separate bowl, whisk together the vinegar, water, olive oil, dried basil, salt and pepper until combined.
Pour the dressing over the vegetables and toss gently to coat everything evenly.
Cover and chill in the refrigerator for at least 2 hours to let the flavors meld. Taste and adjust seasoning before serving.

Tips: For a crisper texture, salt the cucumber slices lightly and let them drain in a colander for 10–15 minutes, then pat dry before mixing. If you prefer fresh herbs, substitute chopped fresh basil for dried — add it just before serving to preserve its brightness.

Notes

Author: Camelia

Prep time: About 15 minutes (plus chilling time)

Servings: Makes about 8 servings as a side

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