A crisp, tangy, and refreshing side that’s ready in minutes – perfect for summer BBQs or a light lunch.
🕒 Quick Recipe Snapshot
- Servings: 4
- Prep Time: 10 minutes
- Marinate Time: 1 hour (or overnight for deeper flavor)
- Total Time: 1 hour 10 minutes
- Dietary Info: ✅ Vegan | ✅ Gluten-Free | ✅ Dairy-Free | ✅ Low-Calorie
✅ Ingredient Checklist
- Fresh cucumbers, thinly sliced
- Ripe tomatoes, cut into wedges
- Small white or red onion, thinly sliced
- Vinegar (white or apple cider works great)
- Water
- Granulated sugar
📋 Instructions
- Combine the veggies: In a large bowl, toss together sliced cucumbers, tomato wedges, and thin onion slices.
- Make the marinade: In a small bowl, whisk vinegar, water, and sugar until sugar is fully dissolved.
- Marinate: Pour the mixture over the vegetables and gently toss to coat evenly.
- Chill & marinate: Cover and refrigerate for at least 1 hour, stirring occasionally for even flavor.
- Serve: Give it a final stir before serving. Enjoy chilled!
💡 Notes & Tips
- Use ripe tomatoes for best flavor – soft but not mushy.
- Red onions add a beautiful color contrast and a slightly sweeter bite.
- This dish is naturally vegan and gluten-free.
- Tastes even better the next day!
![Hero Image: A vibrant bowl of marinated cucumber, tomato, and onion salad glistening with tangy dressing, garnished with herbs.]
🥗 About This Salad
Crisp cucumbers, juicy tomatoes, and zesty onions soak in a simple sweet-tangy vinegar marinade to create a dish that’s greater than the sum of its parts. This is one of those no-fuss summer staples that tastes like childhood picnics and backyard BBQs. I love throwing it together in the morning and letting it chill in the fridge all day – it’s always a hit.
👩🍳 Step-by-Step Cooking Guide
1. Prep the Veggies
Slice cucumbers thinly (peeled or unpeeled, your choice), wedge the tomatoes, and slice the onion paper-thin for best texture.
Tip: Use a mandoline for uniform slices if you have one.
2. Mix the Marinade
In a small bowl or measuring cup, whisk together:
- ½ cup vinegar
- ¼ cup water
- 2 tbsp sugar
Whisk until the sugar dissolves completely.
3. Combine and Toss
Place all the veggies in a large bowl. Pour the marinade over and toss gently to ensure even coating.
Tip: Use a bowl with a lid so you can give it a shake now and then while it marinates.
4. Chill and Serve
Cover and refrigerate for at least 1 hour. Stir occasionally for even flavor distribution. Serve cold!
🛒 Ingredient Details & Substitutions
- Cucumbers: Any kind works! English cucumbers have fewer seeds and a tender skin.
- Tomatoes: Use ripe but firm ones – Roma or cherry tomatoes work well too.
- Onion: Red adds sweetness and color, but yellow or white are great options.
- Vinegar: Apple cider vinegar gives a slightly fruity twist; white vinegar is sharper and more classic.
- Sugar: Balances the acidity. You can reduce it slightly or use honey for a different flavor.
Substitution Ideas:
- No tomatoes? Try thinly sliced bell peppers.
- Want more bite? Add crushed garlic or a pinch of red pepper flakes.
- Sugar-free? Use your favorite sweetener substitute.
No vinegar? Lemon juice works in a pinch, though it’s a different (still delicious!) flavor.
🥄 Recipe Variations & Serving Suggestions
Flavor Twists:
- Add 1 tbsp of chopped fresh dill or parsley.
- Toss in a pinch of black pepper or a dash of celery seed.
- Add sliced radishes or thin bell pepper for crunch and color.
Dietary Variations:
- Keto-friendly: Swap sugar for erythritol or monk fruit sweetener.
- Low-sodium: Omit added salt or use low-sodium vinegar blends.
- Paleo: Use raw honey instead of sugar.
Serving Ideas:
- Serve alongside grilled meats or seafood.
- Use as a topping for burgers or hot dogs.
- Pair with crusty bread for a light, refreshing lunch.
🍷 Pair It With: A cold glass of rosé or a sparkling lemonade – ideal for hot days.
🧊 Storage & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Make-Ahead: Best when made at least an hour ahead; flavor deepens overnight.
- Freezing: Not recommended – the veggies lose their crunch.
- Reheating: No need – this dish is meant to be served cold!
📌 Note: Tomatoes may soften slightly over time – still tasty, but best eaten fresh.
🧾 Nutrition Facts (Per Serving – Approximate)
Calories: 45 kcal | Carbs: 9g | Sugars: 6g | Fiber: 1g | Protein: 1g | Fat: 0g
Dietary Highlights: Low-Calorie | Vegan | Gluten-Free | Low-Fat
Allergens: None
❓ Frequently Asked Questions
Q: Can I use cherry tomatoes?
A: Yes! Halve them and use about 1½ cups.
Q: How long does this last in the fridge?
A: Up to 4 days, but best enjoyed within 2.
Q: Can I make this without sugar?
A: Yes – use a sugar substitute or leave it out for a sharper bite.
Q: What if I don’t like raw onion?
A: Try soaking sliced onion in cold water for 10 minutes before adding, or skip it altogether.
Q: Can I add herbs?
A: Absolutely – dill, basil, or parsley work great.
❤️ Story Behind the Recipe
This salad reminds me of summer potlucks at my grandmother’s house. She’d whip this up hours before dinner, and I’d sneak spoonfuls straight from the bowl in the fridge. It’s so simple, but it hits every note – crunchy, juicy, tangy, and sweet. It’s comfort food dressed as health food.
💬 Let’s Chat!
Have you tried this salad? What’s your favorite veggie add-in? Let me know in the comments below – and don’t forget to leave a star rating if you make it!
