Marinated Cucumber Tomato Salad

Published: July 2, 2025

There’s nothing quite like biting into a crisp, chilled cucumber on a hot summer day – except maybe when that cucumber’s swimming in a tangy marinade with juicy tomatoes and sweet onions! My marinated cucumber tomato salad has become our family’s go-to summer side dish ever since my neighbor brought over a similar version years ago. I’ve tweaked it over countless backyard barbecues and potlucks until it reached what my husband calls “perfection in a bowl.”

What makes this salad special is how ridiculously simple it is to throw together – we’re talking 15 minutes tops – yet the flavors develop beautifully as it chills. The veggies stay wonderfully crisp while soaking up that addictive sweet-tangy dressing. I love how flexible it is too; sometimes I’ll toss in fresh herbs from my garden or swap vinegars depending on what’s in my pantry.

When the temperature climbs and you need something refreshing that won’t heat up your kitchen, this marinated cucumber tomato salad is my absolute recommendation. It’s the kind of recipe you’ll find yourself making weekly all summer long!

Why You’ll Love This Marinated Cucumber Tomato Salad

This isn’t just another side dish – it’s the star of every summer meal I make! Here’s why it’ll become your go-to salad:

Refreshing crunch: That perfect bite of cool cucumber against sweet tomatoes makes you feel instantly revived on hot days
Effortless prep: No cooking required – just chop, toss, and let the fridge do all the flavor-melding work
Crowd-pleaser magic: I’ve never brought this to a barbecue without someone asking for the recipe
Endless variations: My secret? Sometimes I’ll add fresh dill or swap in apple cider vinegar when I’m feeling fancy

Trust me, once you try this salad, you’ll understand why my family begs me to make it weekly all summer long!

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Ingredients for Marinated Cucumber Tomato Salad

Here’s everything you’ll need to make my favorite summer salad – I promise it’s all simple stuff you probably already have in your kitchen!

For the marinade: 1/4 cup good olive oil (the fruity kind makes all the difference), 3 tablespoons white vinegar, 2 tablespoons red wine vinegar, 2 teaspoons sugar (I sometimes use honey instead), 1 teaspoon kosher salt (plus extra for seasoning), 1/2 teaspoon freshly ground black pepper
5 salad cucumbers: Look for the thin-skinned ones – I partially peel them in stripes because the skin adds pretty color and just a bit of texture
3 small ripe tomatoes: I like Campari or vine-ripened when I can get them – cut into wedges about 1/2-inch thick so they hold up
1 sweet onion: Thinly sliced (I use my mandoline on the thinnest setting – careful with those fingers!)

See? Nothing fancy, just fresh ingredients that come together beautifully. Now let me show you how to turn these into magic!

How to Make Marinated Cucumber Tomato Salad

Now for the fun part – turning these simple ingredients into the most refreshing salad you’ll taste this summer! I’ve made this so many times I could probably do it in my sleep, but here’s exactly how I walk my friends through it.

Step 1: Prepare the Marinade

Grab your biggest mixing bowl – trust me, you’ll need the space later! Whisk together the olive oil, white vinegar, and red wine vinegar first. The two vinegars create this perfect tang that’s neither too sharp nor too mild. Then sprinkle in the sugar, salt, and pepper. Here’s my little trick: I always taste the marinade at this point and adjust – sometimes I’ll add an extra pinch of sugar if my tomatoes are extra tart, or another splash of vinegar if I want more zing!

Step 2: Combine Vegetables

While your marinade rests, prep those gorgeous veggies. For the cucumbers, I use a vegetable peeler to remove strips of skin, leaving alternating green stripes – it looks so pretty in the finished salad! Slice them into 1/4-inch rounds – thin enough to absorb flavor but thick enough to stay crisp. Tomatoes get cut into wedges (about 6 per tomato), and the onion slices should be paper-thin. Now gently toss everything into your bowl of marinade – I use my hands to make sure every piece gets coated without bruising the tomatoes.

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Step 3: Chill and Serve

Here’s where patience pays off! Cover the bowl tightly and refrigerate for at least 1 hour – though I often let it go 2-3 hours when I have time. The magic happens as the flavors mingle and the veggies release just enough juice to create this incredible dressing. Right before serving, give it one final gentle toss to redistribute all that goodness. I sometimes sprinkle with fresh herbs if I’m feeling fancy – but honestly, it’s perfect just as it is!

Tips for the Best Marinated Cucumber Tomato Salad

After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-I-need-the-recipe” amazing:

Tomato selection is key: Use the ripest tomatoes you can find – their natural sweetness balances the tangy marinade perfectly. I give them a gentle squeeze at the store – they should have a little give but not be mushy.
Taste as you go: That vinegar-sugar balance is personal! After mixing the marinade, dip a cucumber slice in to test – it should make your taste buds dance but not pucker.
Chill time matters: I know it’s tempting to dig in right away, but that hour in the fridge transforms the flavors. The veggies stay crisp while soaking up all that delicious dressing.

One extra secret? Leftovers (if you have any!) taste even better the next day as the flavors deepen. Just give it a quick stir before serving again!

Ingredient Substitutions and Variations

One of my favorite things about this marinated cucumber tomato salad is how easily you can adapt it based on what’s in your fridge or garden! Here are some tasty variations I’ve tried over the years:

Vinegar swaps: Out of white vinegar? Apple cider vinegar works beautifully and adds a fruity note. I’ve even used rice vinegar when I wanted something milder.
Herb additions: A handful of fresh dill or basil transforms this salad – I often toss some in just before serving for a fragrant pop.
Onion options: Red onions add gorgeous color if you don’t have sweet onions, though they’re a bit sharper – soak them in ice water for 10 minutes first to mellow them out.
Sweetener alternatives: Honey or maple syrup can replace the sugar – just start with half the amount and adjust to taste.

The basic recipe is foolproof, but don’t be afraid to make it your own! That’s how all the best family recipes evolve.

Serving Suggestions for Marinated Cucumber Tomato Salad

This salad shines in so many settings! I always make a double batch because it disappears fast. My family loves it alongside juicy grilled chicken or burgers hot off the barbecue – the cool crispness cuts right through rich meats. It’s my secret weapon for potlucks too; just toss it in a pretty glass bowl and watch it become the star of the table.

On crazy busy nights, I’ll sometimes serve it as a light main with crusty bread and maybe some cheese. And don’t laugh, but I’ve even eaten it straight from the fridge for breakfast on sweltering summer mornings – it’s that good!

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Storing and Reheating

Here’s the best part about this salad – it actually gets better as it sits! I always store leftovers (if there are any!) in an airtight container in the fridge for up to 2 days. The flavors keep developing beautifully. Just give it a good stir before serving again – no reheating needed since it’s meant to be enjoyed chilled. Trust me, you’ll be sneaking bites straight from the fridge!

Nutritional Information

Just so you know what you’re enjoying! This marinated cucumber tomato salad comes in at about 120 calories per serving, with all that fresh veggie goodness. Remember, nutritional values are estimates and will vary slightly based on your exact ingredients.

Frequently Asked Questions

Can I make marinated cucumber tomato salad ahead of time?
Absolutely! In fact, I recommend making it at least an hour before serving – the flavors get better as it chills. It keeps beautifully in the fridge for up to 2 days (though it rarely lasts that long in my house!).

How do I keep my cucumbers crisp?
The vinegar in the marinade helps maintain that perfect crunch! Just be sure to slice them at least 1/4-inch thick – too thin and they’ll get limp. Also, don’t skip that partial peeling – the remaining skin adds structure.

Can I use regular cucumbers instead of salad cucumbers?
You can, but peel them completely first – their thicker skins can be tough. I sometimes halve the slices too since regular cukes are wider. Just adjust the vinegar slightly if they’re extra watery!

What if I don’t have both vinegars?
No worries! Using just one type will still taste great. I’ve made it with only red wine vinegar when I was out of white – it makes a slightly fruitier, deeper flavor that’s equally delicious.

Is this salad gluten-free?
Yep! All the ingredients are naturally gluten-free. Just double-check your vinegar labels if you’re highly sensitive – some brands may process them in facilities with wheat.

Rate This Recipe

Did this marinated cucumber tomato salad become your new summer favorite? I’d love to hear how it turned out for you – drop a comment below with your thoughts!

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