This classic marinated vegetable salad is the ultimate warm-weather side—crisp cucumbers, sweet red onions, and juicy tomatoes tossed in a tangy-sweet vinegar dressing that softens just enough to meld flavors without losing crunch. Ready in 10 minutes, it’s perfect for picnics, BBQs, or topping grilled meats.
No cooking. No fancy tools. Just fresh, vibrant simplicity.
Why You’ll Love This Recipe
Only 6 ingredients—pantry staples!
10 minutes prep, 30+ minutes marinate
One bowl = easy cleanup
Costs under $5—feeds 4–6 generously
Naturally nut-free, gluten-free, and vegan
Ingredients You’ll Need
(Serves 4–6)
2 large cucumbers (about 1 lb), thinly sliced
1 pint cherry or grape tomatoes, halved
½ small red onion, thinly sliced
¼ cup apple cider vinegar (or white wine vinegar)
2 tbsp olive oil
1 tbsp sugar (or honey/maple syrup)
½ tsp salt
¼ tsp black pepper
Optional: 1 tbsp fresh dill, parsley, or basil
Pro Tips:
Salt cucumbers first—sprinkle with ¼ tsp salt, let sit 10 mins, then drain excess water to prevent watery salad.
Use ripe but firm tomatoes—they hold shape better.
Marinate 30–60 minutes—longer = softer veggies (ideal for next-day leftovers).
Step-by-Step Instructions (Crisp, Tangy, Foolproof)
1. Prep Vegetables
Slice cucumbers ¼-inch thick (peel if desired).
Halve tomatoes.
Thinly slice red onion (soak in cold water 5 mins if too sharp; drain).
2. Salt & Drain Cucumbers (Key Step!)
Place cucumber slices in a colander, sprinkle with ¼ tsp salt, toss, and let drain 10 minutes. Pat dry.
3. Make Dressing
In a large bowl, whisk vinegar, olive oil, sugar, salt, and pepper until sugar dissolves.
4. Combine & Marinate
Add cucumbers, tomatoes, and onions to dressing; toss gently.
Cover and refrigerate at least 30 minutes (up to 24 hours).
5. Serve Chilled
Stir in fresh herbs (if using) just before serving.
Serving Suggestions
