Marinated Cucumbers, Onions, and Tomatoes

Some recipes never go out of style. They don’t need fancy ingredients or trendy techniques—they just taste like home. One of those timeless, crowd-pleasing dishes is Marinated Cucumbers, Onions, and Tomatoes. It’s a salad, a side, and a snack all in one. It’s the kind of dish you find on every Southern picnic table, in farmhouse kitchens, and passed down on handwritten recipe cards with curled corners and little splatters of vinegar.

Simple and refreshing, this recipe captures the flavors of summer in the best way possible. The crispness of cucumbers, the bite of onions, and the sweetness of ripe tomatoes come together in a light, tangy marinade that gets better the longer it sits. It’s the perfect dish to make ahead, and you’ll find yourself dipping into the bowl every time you pass the fridge.

Why This Recipe is a Must-Have

Whether you’re planning a BBQ, potluck, or weeknight dinner, this dish fits right in. It’s versatile, easy to prepare, and brings bold flavor with minimal effort. The ingredients are basic, but the marinade transforms them into something special. What makes it even better? It only takes about 10 minutes to toss together.

This recipe has a nostalgic charm too—it reminds many of Sunday dinners at Grandma’s, summertime garden harvests, and eating fresh, honest food that tastes like it came straight from the earth.

Ingredients You’ll Need

Here’s everything you need to make a bowl of marinated perfection:

3 medium cucumbers, thinly sliced
2 large tomatoes, cut into wedges or thick slices
1 medium red or sweet onion, thinly sliced
½ cup white vinegar (or apple cider vinegar for a sweeter twist)
¼ cup water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
Optional: 1 teaspoon dried dill, a pinch of red pepper flakes, or fresh herbs like parsley or basil

How to Make Marinated Cucumbers, Onions, and Tomatoes

Step 1: Prep the Vegetables
Start by washing and slicing your cucumbers into thin rounds. If you’re using thick-skinned cucumbers, you can peel them for a softer texture. Next, slice your onion into rings or half-moons, depending on your preference. Cut the tomatoes into wedges or hearty slices that won’t break down in the marinade.

Step 2: Make the Marinade
In a bowl or mason jar, whisk together the vinegar, water, olive oil, sugar, salt, and pepper. This tangy-sweet mixture is the magic that brings everything together. You can taste and adjust here—if you want it a little sweeter, add more sugar; if you love a strong vinegar kick, increase the vinegar.

Step 3: Combine and Toss
Place all the sliced vegetables into a large bowl. Pour the marinade over the top and toss gently to coat everything evenly. Be careful not to crush the tomatoes—they’re delicate and you want them to hold their shape.

Step 4: Chill and Marinate
Cover the bowl and refrigerate for at least 1–2 hours, but overnight is even better. The longer it sits, the more flavorful the vegetables become. Stir occasionally to make sure every bite gets plenty of marinade love.

Serving Ideas

This marinated salad is incredibly flexible. Serve it as a fresh side dish for grilled chicken, fish, or burgers. It pairs beautifully with BBQ, baked beans, or even a classic casserole. Some people even enjoy it with a hunk of cornbread or crusty bread to soak up the juices. You can also toss it into a wrap, add to grain bowls, or serve atop a bed of greens for a quick salad.

Make It Your Own

There’s plenty of room to play with this recipe, depending on what’s in your fridge or what flavors you love.

Add bell peppers for a little crunch and color.
Use heirloom or cherry tomatoes for a sweeter bite and pretty presentation.
Switch up the vinegar—try red wine vinegar for boldness or balsamic for richness.
Add herbs like dill, thyme, or basil to brighten it up even more.
Want a little heat? Add a pinch of crushed red pepper flakes or a few slices of jalapeño.

Tips for the Best Results

Use ripe, juicy tomatoes. They’re the heart of the salad, so quality matters.
Slice the onions thinly. The vinegar will mellow their bite, but thin slices help the texture balance.
Don’t skip the sugar. It doesn’t make the salad sweet—it balances the acidity of the vinegar and enhances the overall flavor.
Make it ahead. This salad tastes even better the next day, which makes it perfect for meal prep or entertaining.

How to Store It

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The vegetables will continue to soften the longer they sit, so if you like a little crunch, try to enjoy it within the first couple of days. If you’re planning to make a double batch, keep some of the marinade separate to freshen it up later.

A Taste of Simplicity

Marinated Cucumbers, Onions, and Tomatoes is one of those recipes that stands the test of time. It’s a classic for a reason. With just a few humble ingredients and a little time, you end up with something bright, tangy, and full of natural flavor. It’s a celebration of summer, of gardens, and of meals made with love.

Whether it’s a family reunion, a potluck, or just dinner at home on a warm evening, this dish will always be welcome on the table. It’s more than a salad—it’s a little taste of tradition. And once you make it, don’t be surprised if it becomes a permanent part of your own recipe rotation.