Marinated Cucumbers, Onions and Tomatoes is the cold side dish to put next to a burger, a sandwich, or a plate of something rich. Thick cucumber rounds bring the crunch, tomato wedges add their juice, and thin onion rings settle into a sweet-tangy vinegar dressing. There is enough marinade to season the whole bowl without turning it into a heavy salad.
The chopping is quick. The waiting is part of the recipe. Give the vegetables at least two hours in the refrigerator, then gently toss them again before serving. That last toss brings the dressing from the bottom of the bowl back over everything.
A vinegar salad with a little sweetness
White vinegar gives this version its clean, sharp flavor. Sugar balances that sharpness, while water makes enough dressing for the vegetables to sit in. Neutral oil rounds it out without bringing a strong flavor of its own. The result is lighter than a creamy cucumber salad, with a small amount of liquid left in the serving bowl.
The cucumbers, tomatoes, and onion are just as important as the dressing. Start with firm cucumbers and ripe tomatoes that still hold their shape. A white or yellow onion fits the classic version. Red onion works too, but whichever kind you choose, slice it thinly so one ring does not take over a bite.
Cut the vegetables before mixing the salad
Cucumber rounds that keep their shape
Peel the cucumbers and cut them into rounds about a quarter-inch thick. Aim for roughly even slices rather than perfect ones. Very thin rounds soften sooner, while chunky pieces are awkward to eat alongside the tomatoes. If a cucumber has a thick, waxed skin, peeling it also keeps that skin out of the finished salad.
Tomato wedges and thin onion rings
Cut the tomatoes into wedges, keeping the juicy flesh attached to the skin. Very ripe, soft tomatoes are better suited to something where their shape matters less. Here, you want wedges that can survive a gentle toss. Slice the onion thinly and separate the rings or arcs so they spread through the bowl rather than staying in one bundle.
Put all three vegetables into a large bowl with enough room to lift and turn them. A bowl filled right to the rim makes it much harder to coat the salad without crushing the tomatoes.
Mix the dressing separately
Use a jug or small bowl for the vinegar, sugar, water, salt, pepper, and oil. Stir until the sugar and salt dissolve, then whisk to break the oil into smaller droplets. Mixing the dressing before adding it avoids pockets of sugar or salt caught between the vegetables. The optional chopped mint can go in here, although the salad works well without it.
Pour the marinade over the vegetables. The liquid will collect beneath them, which is expected. This is a loose vinegar dressing, so it will not cling to the cucumber slices like mayonnaise or a thick vinaigrette.
Use a broad spoon to lift from the bottom and turn the vegetables gently. Work around the bowl a few times rather than stirring hard in one spot. Once everything looks lightly coated, leave the tomato wedges alone and cover the bowl.
The two-hour chill does the rest
Refrigerate the covered salad for at least two hours. During that time, the onion mellows and the vegetables pick up the dressing. They also release some juice, so the marinade may look a little deeper or less clear than it did when first mixed. That is a normal part of this style of salad.
For a dinner or cookout, mix the salad early enough to give it the full chill. It is ready to serve when it is cold throughout and the vegetables taste seasoned. Keeping the cucumber slices fairly thick and handling the tomatoes gently helps retain the contrast between crisp and juicy.
Serve the vegetables with a little dressing
Toss gently once more before filling the bowls. A slotted spoon lets you choose how much marinade goes onto each plate; a regular serving spoon is fine if you want a little more liquid. Keep a bit of dressing with the vegetables, but there is no need to pour the entire bowlful over a sandwich or burger.
The finished salad should still look like sliced vegetables rather than a crushed mixture. Look for pale cucumber rounds, juicy tomato wedges, thin onion rings, and a light sheen of dressing.
A few questions before you make it
Can I leave the cucumber peel on?
Yes, when the skin is tender. English or small Persian cucumbers can be useful for this. The card uses peeled medium cucumbers; whatever type you choose, keep the rounds around a quarter-inch thick.
Can I use a different vinegar?
Apple cider vinegar can replace the white vinegar in the same amount. It brings a slightly fruitier flavor. White vinegar keeps the dressing closest to the original version.
Does the salad need fresh mint?
No. It is optional, and the recipe uses only a small amount. Leave it out for a straightforward cucumber, onion, and tomato salad, or add the measured chopped mint to the dressing.
For a meal with a warm main and a cold side, pair this salad with Easy Philly Cheesesteak Sliders or Poor Man’s Steak. If you need another chilled dish for the table, California Spaghetti Salad adds pasta and a different dressing.
Marinated Cucumbers, Onions and Tomatoes
Ingredients
- 3 medium cucumbers peeled and sliced about 1/4 inch thick
- 1 medium onion thinly sliced and separated into rings
- 3 medium tomatoes cut into wedges
- 1/2 cup white vinegar
- 1/4 cup granulated sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 1/4 cup neutral oil
- 1 teaspoon chopped fresh mint optional
Instructions
- Peel the cucumbers and slice them into rounds about 1/4 inch thick. Keep the slices roughly even so they marinate at a similar pace.
- Cut the tomatoes into wedges. Thinly slice the onion and separate the rings or arcs.
- Add the cucumber rounds, tomato wedges, and onion rings to a large bowl with enough room for gentle tossing.
- In a separate jug or small bowl, stir together the white vinegar, sugar, water, salt, and black pepper until the sugar and salt dissolve. Add the oil and whisk to combine. Stir in the chopped mint if using.
- Pour the vinegar dressing over the vegetables. Some of the liquid will collect at the bottom of the bowl.
- Use a broad spoon to lift the vegetables from the bottom of the bowl and turn them gently until coated. Avoid crushing the tomato wedges.
- Cover the bowl and refrigerate for at least 2 hours so the vegetables absorb the dressing and the onion mellows.
- Gently toss the chilled salad again just before serving to redistribute the marinade. Spoon into bowls or onto plates with a little of the dressing. Use a slotted spoon if you prefer less liquid.
