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.
Storage Tips for Cucumber Tomato 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
Marinated cucumber salad can be stored in the fridge for up to two days.
Choose a vinegar with a mild tang that enhances the crispness of the cucumbers and tomatoes without overshadowing them. White wine vinegar or rice vinegar are both great options, adding a gentle acidity that boosts the salad's freshness.
Vinegar brings a tangy, acidic flavor that enhances your salad's taste, making it more enjoyable.
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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Denise Moody
I made this for a family dinner. Was a great hit! So easy and great summertime salad. Will keep this recipe and use again.
Julia | The Yummy Bowl
thank you Denise!
Shay Davidson
Too much water in the recipe so I will cut it in half next time; this time, I just added more vinegar--The marinade tasted too bland to me so with more vinegar, it fixed the problem and perked it up a bit. As the author suggested, I cut the sugar back because I have a T1D husband, (type 1 diabetic) so the less sugar the better. I'm not a fan of fake sugars so I'll settle for a bit less sweet and more tart. I used fresh basil and fresh parsley, which tasted really good. This time of year, we can find the freshest cucumbers, tomatoes and yes, even onions, so a perfect idea to showcase them all!
Julia | The Yummy Bowl
Hi Shay! Was it possible that you didn't use enough salt? Other readers have tried the recipe and loved it! And yes cutting out the sugar is not an issue at all, you can use less or no sugar at all. I am also not a big fan of ''fake sugars''. Thank you so much for leaving a comment!
Laura
fresh basil really makes a difference.
Jill
I recently made this recipe, just as written, and it was delicious!! I even ate some with breakfast, lunch and dinner the next 3 days! It will be the next dish I take to a potluck, for sure!
Julia | The Yummy Bowl
thank you so much Jill, it is so easy and great at the same time!
Sue
This salad is so delicious. Pairs great with ham, green beans and potatoes and corn on the cob. Thanks for a great recipe!
Julia | The Yummy Bowl
That's delicious, isn't it! I love all the pairing choices you've listed, and this is a universal side dish for all main courses really 🙂 Thank you Sue!
Doris
This is so easy and delicious! I didn't change a thing. This will be my go to recipe from now on. All my family enjoyed it...even my 15 month old granddaughter.
I used rice vinegar fyi
Thanks!!!
Julia | The Yummy Bowl
Thank you so much Doris, glad you all liked it! I haven't tried it with rice vinegar yet!
Marti Kronstedt
Just made this salad for tomorrow! OMG! It looks super delicious! Thank you so much for your wonderful salad recipe. ❤️
Marti K
New Mexico
Julia | The Yummy Bowl
Thank you so much Marti, it means the world to me!
Patricia Merritt
If you're using Stevia as a sugar replacement is the measurement still 1/4 c ?
Julia | The Yummy Bowl
Hi Patricia! Stevia is usually stronger, I would suggest adding to taste.
Kebby
I used your recipe, with the dill too! So delicious!! I had it with Easter dinner and just made it again today!!! Perfection!!!
Julia | The Yummy Bowl
thank you so much Kebby!
Kelli
I was wondering if I could make this the day before an event? I want to take it to a family gathering tomorrow but I’m not sure if I should make it the day before or the day of (: I can’t wait to try it!
Julia | The Yummy Bowl
hi Kelli! Sorry, I think my answer is a little late. You can definitely make the salad on the day (in the morning), and fresh is the best!