This Classic Marinated Cucumber, Tomato, and Onion Salad is a quintessential summer side dish, beloved for its refreshing crispness, vibrant colors, and delightful tangy-sweet flavor profile. It’s a remarkably simple yet incredibly satisfying salad that embodies the essence of fresh, seasonal produce. Originating from various culinary traditions around the world, particularly in Eastern European, Mediterranean, and American Southern cuisines, this salad is a testament to how a few high-quality, fresh ingredients can come together to create something truly spectacular. The beauty of this dish lies in its unpretentiousness and its ability to complement almost any meal, from grilled meats and fish to rich stews and hearty sandwiches.
What sets this salad apart is the brief but impactful marination process. Unlike many salads where dressing is simply tossed at the last minute, here, the thinly sliced cucumbers, ripe tomatoes, and pungent onions are allowed to gently soak in a simple yet potent vinaigrette. This marination not only infuses the vegetables with incredible flavor but also slightly softens the onions, making their bite more palatable, and enhances the juiciness of the tomatoes. The cucumbers, while maintaining their crispness, absorb the zesty dressing, becoming even more refreshing. The result is a harmonious blend of textures and tastes: the cool crunch of cucumber, the juicy sweetness of tomato, and the subtle sharpness of onion, all coated in a bright, aromatic dressing.
This salad is incredibly versatile and adaptable to personal preferences. While the core ingredients remain consistent, the dressing can be tweaked with different vinegars, herbs, and sweeteners to create subtle variations. It’s a fantastic way to utilize a bounty of garden-fresh vegetables during peak season, making it a staple for picnics, barbecues, potlucks, and everyday family dinners. Beyond its delightful taste, this salad is also a powerhouse of nutrition. Cucumbers are hydrating and rich in vitamins K and C, tomatoes are packed with lycopene and antioxidants, and onions offer various beneficial compounds. It’s naturally low in calories, making it a guilt-free addition to any meal, and its high water content is perfect for hydration, especially on warm days. The ease of preparation and the relatively short marinating time make it an ideal last-minute addition to your table, yet it also benefits from a bit of time in the fridge, allowing the flavors to meld and deepen. This recipe aims to provide a comprehensive guide to crafting the perfect marinated cucumber, tomato, and onion salad, ensuring a refreshing and flavorful experience every time.
Ingredients:
- 3-4 medium cucumbers: (~1.5 to 2 pounds / 700-900g). Choose firm, dark green cucumbers. English cucumbers (seedless) are ideal for their thin skin and minimal seeds, requiring no peeling. If using standard slicing cucumbers, you might want to peel them partially or fully and scoop out any large seeds for a less watery salad.
- 3-4 medium ripe tomatoes: (~1.5 to 2 pounds / 700-900g). Look for firm, vibrant red tomatoes that are heavy for their size and have a sweet aroma. Roma tomatoes, beefsteak, or even smaller cherry/grape tomatoes (halved) work well. Ensure they are ripe but not overly soft.
- 1 medium red onion or sweet onion: (~1/2 pound / 225g). Red onions offer a beautiful color contrast and a slightly sharper flavor that mellows beautifully with marination. Sweet onions (like Vidalia or Walla Walla) provide a milder alternative if you prefer less pungency.
- For the Dressing:
- 1/2 cup (120ml) apple cider vinegar: Provides the classic tangy base. White vinegar can be substituted for a sharper bite, or red wine vinegar for a richer, fruitier note.
- 1/4 cup (60ml) water: Helps to dilute the vinegar, making the dressing less intense.
- 2-3 tablespoons granulated sugar: Adjust to your sweetness preference. This balances the acidity of the vinegar beautifully. Honey or maple syrup can also be used for a more natural sweetness.
- 1 teaspoon salt: Kosher salt or sea salt works best. This enhances all the flavors and helps draw out some moisture from the vegetables, further infusing them with the dressing.
- 1/2 teaspoon freshly ground black pepper: Adds a touch of warmth and spice.
- Optional (for added flavor):
- 1-2 cloves garlic, minced: For a subtle garlic aroma and taste.
- 1 tablespoon fresh dill, chopped: A classic herb pairing that adds a fresh, herbaceous note.
- 1 tablespoon fresh parsley, chopped: Adds a bright, clean flavor.
- A pinch of red pepper flakes: For a very subtle kick.
- 1-2 tablespoons olive oil: While not traditional in many versions, a small amount can add richness and mouthfeel. Add it to the dressing or drizzle over the finished salad.
Instructions:
- Prepare the Vegetables:
- Cucumbers: Wash the cucumbers thoroughly. If using English cucumbers, you typically don’t need to peel them. For regular slicing cucumbers, you can peel them fully, partially (stripes), or leave the skin on if you prefer. Using a mandoline slicer is highly recommended for achieving uniformly thin slices (about 1/8 to 1/4 inch thick), which ensures even marination and a pleasant texture. If you don’t have a mandoline, use a sharp knife and slice as thinly as possible. Place the sliced cucumbers into a large mixing bowl.
- Tomatoes: Wash the tomatoes. If using larger tomatoes, core them and cut them into wedges or bite-sized chunks. For Roma tomatoes, you can halve them lengthwise and then slice them into crescent shapes. If using cherry or grape tomatoes, simply halve them. Add the prepared tomatoes to the bowl with the cucumbers.
- Onion: Peel the onion and slice it very thinly. Red onions should be sliced into thin rings or half-rings. To reduce the sharpness of the onion, you can briefly rinse the slices under cold water and pat them dry before adding them to the salad. This helps to wash away some of the sulfur compounds responsible for the pungent taste. Add the thinly sliced onion to the bowl with the other vegetables.
- Prepare the Dressing: In a separate medium-sized bowl or a measuring cup, combine the apple cider vinegar, water, granulated sugar, salt, and black pepper. Whisk vigorously until the sugar and salt are fully dissolved. Taste the dressing and adjust the sweetness or tanginess to your preference. If using, stir in any optional ingredients like minced garlic, chopped fresh dill, or parsley at this stage.
- Combine and Marinate: Pour the prepared dressing over the sliced cucumbers, tomatoes, and onions in the large mixing bowl. Toss gently but thoroughly to ensure all the vegetables are evenly coated with the dressing. You can use a large spoon or your clean hands for this.
- Refrigerate: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Place the salad in the refrigerator to marinate for at least 30 minutes, or preferably for 1 to 2 hours. While it can be served immediately, allowing it to marinate lets the flavors meld and the vegetables absorb the dressing, resulting in a more flavorful and cohesive salad. For optimal flavor and texture, avoid marinating for much longer than 4 hours, as the cucumbers can become too soft and watery. If you plan to make it further in advance, prepare the vegetables and dressing separately and combine them closer to serving time.
- Serve: Before serving, give the salad another gentle stir. You’ll notice that the vegetables, especially the cucumbers and tomatoes, will have released some of their juices, creating more dressing in the bowl. This is normal and desired. Use a slotted spoon to transfer the salad to individual serving bowls or a large serving platter, leaving some of the excess liquid behind if preferred, or serve it directly from the bowl, allowing the dressing to be scooped up. Garnish with additional fresh dill or parsley if desired.
This Classic Marinated Cucumber, Tomato, and Onion Salad is best served chilled. It’s a fantastic accompaniment to grilled chicken, fish, burgers, hot dogs, or as a refreshing side to a heavier meal. Enjoy the taste of summer!