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Marinated Cucumber, Tomato, and Onion Salad

Marinated Cucumber, Tomato, and Onion Salad is the perfect summer salad. It’s both sweet and tangy and the fresh crispness of the cucumbers and onions can’t be beat.

Marinated Cucumber, Tomato, and Onion Salad in a glass bowl.


This summer salad is a simple mixture of oil, vinegar, sugar, salt and pepper along with sliced cucumbers, tomatoes, and onions. I love to serve it really, really cold and will often add ice cubes to it just before serving. So refreshing on a hot summer day!

Cucumbers are so plentiful and inexpensive during the summer months. If you have a vegetable garden, you no doubt have more than you know what to do with. Cucumbers are also amazingly low in calories and have a very high water content. They are a great way to stay hydrated and full during the summer.

Close-up of Marinated Cucumber. Tomato, and Onion Salad.


Tips for making Marinated Cucumber, Tomato, and Onion Salad:

This is a basic, simple recipe that can be easily customized.

  • Add some chopped fresh dill or some dried Italian seasoning for more flavor.
  • Use red onion instead of sweet onion.
  • Use cherry tomatoes instead of regular tomatoes.
  • Instead of apple cider vinegar, use rice wine vinegar, distilled white vinegar, or red wine vinegar.
  • Olive oil can be used instead of vegetable oil.
  • Peel the cucumbers or leave the skin on.


Cucumber Salad in glass bowl with whole cucumbers next to it.

Marinated Cucumber, Tomato, and Onion Salad is such a healthy way to enjoy fresh summer vegetables.

More Great Summer Recipes:

Marinated Cucumber, Tomato, and Onion Salad in a glass bowl.

Marinated Cucumber, Tomato, and Onion Salad

Marinated Cucumber, Tomato, and Onion Salad is the perfect summer salad. It's both sweet and tangy and the fresh crispness of the cucumbers and onions can't be beat.

PREP: 10 minutes
COOK: 0 minutes
Refrigerate: 2 hours


  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 cucumbers, sliced
  • 3 tomatoes, cut in wedges
  • 1 sweet onion, cut into rings


  • In a large bowl, whisk together water, vinegar, vegetable oil, sugar, salt and pepper.
  • Add cucumbers, tomatoes, and onion and stir to coat.
  • Refrigerate for at least 2 hours. Will keep for 3 to 5 days.


I like to add a few ice cubes to the bowl just before serving. The cucumbers taste so good when they are really cold.


Calories: 102kcal
Course: Salad, Side Dish
Cuisine: Southern
Keyword: cucumber salad, summer

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Marinated Cucumbers, Tomatoes, and Onions

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44 thoughts on “Marinated Cucumber, Tomato, and Onion Salad”

  1. Love, love, love this salad!

    My grandmother made a similar one when I was growing up and it was the only salad I would eat as a kid.

    Grandmas had a crushed garlic clove (but EVERYTHING Grandma made had garlic). She would also omit the water.

    I’m the early spring, I’d gather dandelion from neighboring yards and grandma would wash it well and make this same “dressing” for it. She’d boil a hard egg, bake some fresh bread and ate it with the salad. Mmmmmmm! I love food that brings back memories!

    Thanks for reminding me! This recipe is marinating as I type. 😁

  2. I used this in the summer. I was given cucumbers and tomatoes and decided I want a cucumber tomato salad. This is the best tasting one that I like the most. I just made it again but I didn’t have cucumber so I added shredded carrots. I’ve made it with white wine vinegar but I think the Apple cider vinegar is better. My husband doesn’t eat a lot of veggies but he loved this.

  3. I absolutely love this recipe. Sometimes I don’t add as many tomatoes or cucumbers if I don’t have them on hand but I will use the leftover marinade for a salad dressing even add more veggies in a few days. I use regular vinegar or white wine vinegar instead of apple cider. Great recipe.

  4. Sally Evans

    It’s wonderful my husband loves cucumbers and tomatoes. I made this. I thought is he going to leave any for anyone else. We’ll he left a little. Didn’t hardly make it till 2-3 hours had oases it was almost gone in after the first hour. Thanks

  5. I make this a lot and salt pulls fluid out of cucumbers and tomatoes have juice. After a few hours marinating ….. lots of fluid is produced so 1 cup of water is not necessary. I am diabetic so I substitute sweetener for sugar ….. every little bit reduction of sugar helps. I make this in a baggie which I rotate and turn while in the fridge marinating. My favorite summer salad!

  6. Steven Tarantino

    Love this recipe so much that one time I added some thinly sliced radishes for an extra punch and oooh yeah. You must try

  7. Harriet Saunby

    I was looking for the southern version of this salad. I thought I had found it. My aunt used to make this salad but she made it right before serving. I thought it was way too sour after marinating for a few hours. I will make it again but will only marinate for 30 minutes tops.

  8. Kathryn Purinton

    I have made SO many of these salads using different recipes but this one is by far the best. Absolutely perfect flavor!

  9. I love this recipe! I added the fresh dill and Italian seasoning. I did half apple cider and half white vinegar. So yummy! This time I’m going to use red onion and cherry tomatoes and red wine vinegar. I love how you can play around with it and all the suggestions

  10. Scott Shriver

    I used balsamic vinegar, 1/2 tsp crushed garlic. Excellent. A matter of taste I’m sure. 🙂

  11. Stephanie Heffner

    I’ve made this a couple of times with rice vinegar and it is delicious. I also added a some dill weed and Italian seasoning. It was so good!

  12. I love that this didn’t have an overpowering onion flavor. I will be making this again and again!

    1. You can also add smell pieces of red and green pepper. Great colors for Christmas, but delicious any time of the year.

  13. Mary Jean Phillips

    How do you keep the oil from floating to the top in small little patches especially after its been in the fridge over night and wouldn’t it do the same if ice cubes are added

    1. The oil does float, but ypu still get the flavor as you eat it because ir just gets a little bit per bite, ive also made it without the oil.
      I can taste a slight difference, and have to say with the oil, its better.
      I also used minced garlic, instead of whole crushed garlic.
      Im also a sweet eater, so i use a cup of sugar 🤣
      I make this every weekend during the summer.

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