Made with cucumbers, tomatoes, onions, vinegar, oil, and basil—this marinated veggie salad is crisp, tangy, and made for summer days.
There are recipes that get passed around like gossip at a family reunion. You don’t really remember where you first had it, but suddenly, it’s showing up in every Tupperware at every backyard BBQ, right next to that slightly too sweet cornbread someone always brings. For me, that recipe is this one: marinated cucumbers, onions and tomatoes.
I think my first bite was at my great-aunt’s house. It was July, and the AC had died (or she just refused to use it, unclear), and someone—maybe my cousin?—handed me a paper plate stacked with grilled chicken and a scoop of this cold, juicy salad. At first glance, it looked like… well, just vegetables in a bowl. But that first bite? Tangy. Crisp. Sweet, but not in a weird way. Cold in the best possible way. Like a palate reset button in a spoon.
Since then, I’ve made a dozen versions of this dish—sometimes heavy on the onion, sometimes using cherry tomatoes, once even adding dill pickles because I forgot to buy cucumbers (would not recommend). But this version? This is the one I reach for on those hot, humid days when turning on the oven feels like a betrayal.
Why You’ll Love This Marinated Cucumbers, Onions and Tomatoes Recipe?
Look, I’m not always a salad girl. Sometimes I want mac and cheese or a giant sandwich that could feed three. But when it’s hot out, like stick-to-your-thighs hot, this marinated cucumbers, onions and tomatoes salad becomes dinner. Or at least the part of dinner I’m most excited about.
Here’s why I love it:
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It’s stupid easy. Like, chop-stir-chill easy. If you can slice vegetables and pour vinegar, you’re good.
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It actually gets better as it sits. Leftovers aren’t just edible—they’re kind of amazing.
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It plays well with others. Grilled chicken? Burgers? That leftover rotisserie chicken you meant to use two days ago? They all work.
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It feels… nostalgic? Maybe it’s the vinegar. Maybe it’s the simplicity. But it hits like something from a church potluck in the ‘90s—in the best way.
Ingredient Notes:
Let’s not overcomplicate it. You don’t need anything fancy. Honestly, if your cucumbers are a little wrinkly, it still works. Ask me how I know.
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3 medium tomatoes, chopped – Go for firm, juicy ones. I’ve used overripe tomatoes before, and it turned into tomato soup salad. Regrets.
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2 large cucumbers, sliced – I usually leave the skin on unless it’s tough. I like the crunch and color.
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1 large onion, sliced into rings – Red onions are great here, but yellow works. I’ve even used a shallot once out of desperation.
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¼ cup granulated sugar – I know, it sounds weird, but it makes the marinade.
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¼ cup olive oil – Use something you like the taste of. Don’t reach for the bargain bin bottle that tastes like sadness.
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½ cup white vinegar – Or apple cider vinegar, if you like it a bit sweeter. I swap back and forth.
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1 cup water – Helps mellow things out.
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1 tsp dried basil – Or fresh if you’re feeling fancy.
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Salt and pepper to taste – I go heavy on the pepper. It gives it a little bite that balances the sweetness.
How To Make Marinated Cucumbers, Onions and Tomatoes?
Step 1: Slice and toss.
Cut up your cucumbers, tomatoes, and onions, and chuck them into a big bowl. I usually use one of those massive mixing bowls that looks way too big—until you realize this salad expands like a summer wardrobe after brunch.
Step 2: Make your dressing.
In a separate bowl (or honestly, a big measuring cup), whisk together the olive oil, vinegar, sugar, basil, and a generous pinch of salt and pepper. I taste it here. Every time. Sometimes it needs more bite. Sometimes more sweetness. Trust your taste buds.
Step 3: Add water and combine.
Pour the water over the veggies. Then drizzle the marinade on top. Stir gently but thoroughly—like you’re folding laundry you actually like.
Step 4: Chill.
Cover the bowl and stick it in the fridge for at least two hours. Four is better. Overnight? Chef’s kiss. You’ll open the fridge later and think, “Ooh, yes. I forgot about you.”
Want To Save This Recipe?
Storage Options:
This stuff keeps like a champ. I’ve eaten it four days later and still loved it. Just give it a stir before serving—the dressing can settle, and sometimes the tomatoes get a little mushy, but that’s part of the charm. I’ve spooned it onto grain bowls, scooped it into wraps, even added it to pasta salad on a whim. Zero waste, all flavor.
Variations and Substitutions:
I mess with this recipe constantly. You should too. Just maybe skip the pickles. Seriously.
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Add bell peppers. Red or yellow add a sweet crunch.
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Use different herbs. Dill is great. Mint? Surprisingly refreshing.
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Feta or mozzarella balls. Makes it feel like a full-on composed salad.
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Chickpeas. Now you’ve got protein and texture. Win-win.
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Switch up the vinegar. Red wine gives it more tang, rice vinegar makes it lighter.
What to Serve with Marinated Cucumbers, Onions and Tomatoes?
I serve this with pretty much everything in the summer. Some favorites?
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Grilled anything. Chicken, steak, portobello mushrooms. It cuts through the richness.
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Burgers or hot dogs. Yes, this can replace your pickle or slaw. Yes, people will ask for the recipe.
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Hummus and pita. Add olives and boom—it’s a Mediterranean moment.
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Rice bowls. No idea why this works, but it does.
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Tuna salad. Don’t judge. Try it.
Frequently Asked Questions:
Can I make it low sugar?
Totally. Try using half the sugar or subbing honey. It’ll still taste great, just a bit sharper.
Can I skip the basil?
Yes, but toss in another herb—or just go without. It’s flexible.
What if I hate raw onions?
Soak them in cold water for 10 minutes before tossing in. It takes the edge off, promise.
If summer had a flavor, I swear this would be it. Cold, tangy, a little sweet, and way more comforting than a bowl of chopped vegetables has any right to be. This marinated cucumbers, onions and tomatoes dish is simple, sure—but sometimes that’s exactly what you need. Something easy. Something familiar. Something that makes you stop mid-bite and smile without meaning to.
If you make it, let me know. Tell me if you tweaked it. Tell me if you ate it straight from the bowl at 11 p.m. I’ve been there. I am there. And if you end up loving it as much as I do? That’s the kind of thing that makes sharing recipes feel like passing along a little joy.
Let’s talk salads—drop me a comment or tag me in your fridge-straight-from-the-bowl moment.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Marinated Cucumbers, Onions and Tomatoes
Ingredients
- 3 medium tomatoes chopped
- 2 large cucumbers thinly sliced
- 1 large onion sliced into rings
- ¼ cup granulated sugar
- ¼ cup olive oil
- ½ cup white distilled vinegar
- 1 cup water
- 1 teaspoon dried basil
- Salt and ground black pepper to taste
Instructions
Prepare the vegetables:
- Place the chopped tomatoes, sliced cucumbers, and onion rings into a large mixing bowl. Toss gently to combine.
Add the water:
- Pour one cup of water over the mixed vegetables.
Prepare the marinade:
- In a separate small bowl, whisk together the olive oil, white vinegar, granulated sugar, dried basil, and desired amounts of salt and black pepper until the sugar is dissolved and the mixture is well blended.
Combine and chill:
- Pour the marinade over the vegetables. Stir to ensure all components are evenly coated. Cover and refrigerate the mixture for at least 2 hours to allow the flavors to develop.
Serve:
- Toss the salad again before serving. Serve chilled as a refreshing side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
