Cucumber, tomato and onion salad is a no-cook summer side dish: slice cucumbers, ripe tomatoes and red onion, toss everything in a light oil and vinegar dressing, then chill for 20 to 30 minutes until tangy and crisp. This is my quick marinated version, with just 5 minutes of hands-on prep and no hard-to-find ingredients, and it goes with almost anything off the grill.
The short version: here is how to make cucumber, tomato and onion salad in three steps.
- Thinly slice the cucumbers, tomatoes and red onion and add them to a large bowl.
- Whisk together the oil, vinegar and seasonings, then pour the dressing over the vegetables.
- Toss to coat, cover, and chill for at least 20 to 30 minutes so the flavors marinate before serving.
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Why I Like It
- It reminds me of summer at my grandma's - She used to toss this salad together in a big bowl and let it chill while we fired up the grill. One bite takes me right back to those easy, breezy afternoons.
- It's ridiculously easy but tastes like I tried hard - This one's a lifesaver when I'm short on time.
- It's my fridge-friendly favorite - I make a big batch and snack on it for days. The longer it sits, the better it tastes, and it means less cooking for me during the week!
>>>No wonder it's one of the blog's most popular recipes, with over 55k shares! Trust me, your summer feasting isn't complete without it.
Watch How To Make It
Ingredients
- Crisp Cucumbers - choose firm cucumbers with smooth, unwrinkled skins and no soft spots. English cucumbers, with their thinner skin and slightly sweeter taste, are a preferred option.
- Juicy Tomatoes - while heirloom tomatoes, especially beefsteaks, offer superb taste, Roma and cherry tomatoes are excellent alternatives. Visit the weekly farmer's market for fresh options.
- Onion - use yellow for a standard taste, white or Vidalia (sweet onion) for mild sweetness, and red onions for a slightly spicier option with vibrant color.
- Vinegar - substitute distilled white vinegar with alternatives like white or red wine vinegar or apple cider vinegar.
- Oil - opt for high-quality extra-virgin olive oil as the dressing contains only two crucial ingredients (oil and vinegar).
- Herbs - to flavor the salad, use two types of dried herbs, Italian seasoning or Herbs de Provence, a blend offering a rich flavor profile; save fresh basil for garnishing.
📋 You can find the full ingredient list in the Recipe Card below the article.
Readers Feedback
I've always made the salad but I never knew to use herbs and water it's wonderful. Never knew to use oil either I'm a great grandma and you learn something new everyday! Thank you love it.
- Katherine, our reader
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How To Make Cucumber Tomato and Onion Salad
- Combine dressing and vegetables. Add sliced onions, chopped tomatoes, sliced cucumbers, sugar, water, vinegar, oil, dried herbs into large bowl and mix well. Season with salt and pepper.
- Marinate. Refrigerate at least 2 hours before serving.
- Bring to room temperature before serving.
- Enjoy. Serve with the liquid or without, either way, it'll taste delicious as all the veggies are marinated thoroughly.
My favorite way to serve marinated salad is with grilled meats and chimichurri sauce, yum! You'll also love this salad with fried chicken, pork chops, or baked trout.
You can also visit the Seasonal Recipes category to discover fresh ideas that highlight the best ingredients each season has to offer. Let's create flavorful, wholesome dishes together!
Should I leave the skin on a cucumber for a salad?
English cucumbers have softer skins and can be left on. For Kirbys, which have tougher skins, I'd recommend removing it.
Tips
- Sugar - for sweeter brine add more tablespoons of sugar, or leave the sugar out completely. It will still taste very delicious!
- Vinegar - I used apple cider vinegar but feel free to use stronger vinegar such as white vinegar or milder (rice vinegar or wine vinegar).
- More veg - add green, yellow or red bell peppers.
- Choose ripe tomatoes and cucumbers. The fantastic flavor of this juicy salad comes entirely from top-quality produce.
- Use different garnish - we like fresh dill, thyme, rosemary, chives, parsley, or oregano.
- Cheese - a sprinkle of feta, goat cheese, diced fresh mozzarella, or shaved Parmesan adds a delightful finishing touch.
- Creamy salad - Try this salad with a different dressing - my easy Greek yogurt dressing.
- I used dried herbs for convenience, but fresh herbs like basil, cilantro, dill, and parsley will also work!
What kind of cucumbers are used for salads?
English cucumbers, also known as seedless, greenhouse, burpless, or European cucumbers, are a variety known for their long and slender shape.
They are characterized by sweet, firm flesh and smooth, thin, dark green skin.
What To Serve With Cucumber, Tomato and Onion Salad
My favorite recipes to serve this salad with:
How Long to Marinate Cucumber Salad
Twenty to thirty minutes in the fridge is enough for a quick version, but two to four hours or overnight gives the cucumbers time to soak up the dressing and taste their best. After about two days they start to soften, so this salad is best eaten within 48 hours.
How to Store Tomato Cucumber Onion Salad
To Store. When refrigerated, marinated cucumber tomato salad remains fresh for two days. Depending on their initial freshness and thickness of slicing, cucumbers may soften a bit.
I use these glass meal prep containers to store leftovers - they keep everything fresh for days.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Looking for more refreshing salads? Browse my full Best Cucumber Salad Recipes collection for more ideas.
Side Salad Recipes
Recipe Card
Cucumber, Tomato and Onion Salad (Just 5 Minutes)
Ingredients
Equipment
Method
- Combine ingredients in a large bowl and mix well.
- Refrigerate at least 2 hours before serving.
- Serve with the liquid or without, either way, it'll taste delicious as all the veggies are marinated thoroughly.
- If you like this recipe, please leave a 5-start rating, thank you!
Nutrition
Video
Notes
- Sugar - For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.
- Vinegar - I used distilled white vinegar but feel free to use milder versions such as apple cider vinegar, rice vinegar or wine vinegar.
- For herbs - use dried herbs for convenience, or try chopped fresh basil, mint, dill or cilantro.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Is it tomato cucumber onion salad or cucumber tomato onion salad?
Same salad either way. People say the three vegetables in whatever order comes out first, so you will see it written as tomato cucumber onion salad, cucumber onion tomato salad, or just marinated cucumbers and tomatoes. It is all this recipe: cucumber, tomato, red onion and a light vinegar dressing.
How do you keep it from going watery?
Slice the cucumbers, toss them with a good pinch of salt and let them drain for 15 minutes before anything else goes in, then pat them dry. Cucumbers are about 96 percent water, and pulling some of it out first is what keeps the dressing from turning thin at the bottom of the bowl.
How long will cucumbers in vinegar last in the refrigerator?
Two days at their best. The salad is still good on day two and arguably better, since the vegetables keep soaking up the dressing, but after about 48 hours the cucumbers start to go soft.
What is the best vinegar for this salad?
Choose a vinegar with a mild tang that lifts the cucumbers and tomatoes without overpowering them. White wine vinegar or rice vinegar are both great, and plain white or apple cider vinegar works if that is what is in the cupboard.
Why put vinegar in the salad at all?
It does two jobs. The acid brightens everything up so the vegetables do not taste flat, and it draws a little moisture out of the cucumbers, which is what turns the dressing into that tangy liquid everyone ends up spooning over their plate.
Do you have to peel the cucumbers?
Not if you are using English or Persian cucumbers, the skin is thin and it keeps the slices from falling apart. Peel the big waxed supermarket ones, and scrape out the seeds too if the middle looks watery.
Salad Recipes With Crunchy Cucumber
- Korean Cucumber Salad
- Creamy Cucumber Salad With Radishes
- Cabbage and Cucumber Salad With Dill
- Cucumber Strawberry Salad
- Mediterranean Cucumber Salad
- Cucumber and Onion Salad With Vinegar
- Asian Cucumber Salad
- Avocado Tomato Salad
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MAUREEN GNYRA
EASY TO MAKE, BUT RATHER BLAND, DESPITE THE ADDITION OF OREGANO AND GARLIC POWDER. USED RED WINE VINEGAR. STILL BLAND AFTER THREE DAYS IN FRIDGE.
Keith
Should the cucumber, onion, and tomato salad be made ahead of time and stored in the fridge for a while before serving?
Julia
Yes, refrigerate at least 2 hours so the veggies can marinate. But I often serve it right away too 🙂
Diane
Thank you so much for this, I love it. I take out the seeds of the cucumbers because they cause me to burp. lol they taste good going down but not coming back.
Julia
glad you enjoyed, yes you can take the seeds out of both cucumber and tomato if needed 🙂
Kathy W
This was a hit with a gathering, and me because it was so easy. Stevia and acv, pleased the ones that were on diets! so glad I made this instead of the way I usually do, this recipe will replace the old one. Thank you!
Gary.S
loving the sound of that marinated cucumber, tomato, and onion salad! quick meals like this are perfect for my post-workout routine. keeps things light but flavorful. gonna have to give it a try this weekend. props to julia for sharing this gem!
TinaMarie
Hey Julia, I'm a bit curious about what you mean by 'storage tips for cucumber tomato salad.' How long do you reckon it'll stay fresh in the fridge? I hate when my salads get soggy, lol.
Frank
Delicious!!
Julia | The Yummy Bowl
thank you Frank!