Go Back

Classic Marinated Cucumber, Tomato, and Onion Salad

A crisp, refreshing summer side dish that transforms simple garden vegetables into a tangy, flavorful salad with a sweet and tangy marinade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Servings: 6
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 3 large cucumbers, peeled and sliced thin
  • 4 medium tomatoes, cut into wedges
  • 1 large sweet onion, thinly sliced
  • 1/3 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

Method
 

  1. Wash and slice cucumbers into thin rounds, about 1/8-inch thick. Cut tomatoes into wedges and slice the onion as thinly as possible.
  2. In a large mixing bowl, whisk together the white vinegar, olive oil, sugar, salt, and black pepper until the sugar completely dissolves.
  3. Add the sliced cucumbers, tomato wedges, and onions to the marinade. Gently toss everything together, ensuring each piece gets coated with the dressing.
  4. Sprinkle the fresh dill over the mixture and give it one final gentle toss.
  5. Cover the bowl tightly and refrigerate for at least 2 hours, though 4 hours is even better. Give the salad a gentle stir every hour if possible to distribute flavors evenly.

Notes

This salad is better when made a day ahead. Store in refrigerator for up to 3 days. Salt cucumber slices and let drain for 30 minutes before adding to marinade to prevent wateriness. The thinner you slice the vegetables, the better they absorb the marinade. Don't freeze due to high water content.