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Marinated Cucumber Tomato Salad pinterest

Marinated Cucumber Tomato Salad

This refreshing salad combines garden-fresh cucumbers, tomatoes, and red onions in a tangy marinade for a perfect summer side dish that's both healthy and delicious.
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Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Cucumber Salad, Tomato Salad, Summer Salad, Marinated Vegetables, Healthy Side Dish
Prep Time: 15 minutes
Cook Time: 0 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 75kcal

Equipment

  • Large bowl
  • Sharp Knife
  • Cutting Board
  • Whisk

Ingredients

Salad Ingredients

  • 3 medium cucumbers thinly sliced (English cucumbers work best)
  • 2 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced

Marinade

  • 1/3 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh basil chopped (optional)
  • 1 clove garlic minced

Instructions

  • Wash all produce thoroughly. If using regular cucumbers, consider peeling them if the skin is thick or waxed. For a decorative touch, run a fork down the sides of the cucumber before slicing.
  • Slice cucumbers to approximately 1/8-inch thickness. Halve the cherry tomatoes and thinly slice the red onion.
  • In a medium bowl, whisk together the vinegar, olive oil, lemon juice, honey (if using), salt, pepper, minced garlic, and half of the herbs.
  • Add the cucumber, tomato, and onion slices to a large bowl. Pour the marinade over the vegetables and gently toss to coat evenly.
  • Cover and refrigerate for at least 30 minutes, though 2-4 hours will yield the most flavorful results.
  • Just before serving, drain excess liquid if desired. Add remaining fresh herbs, toss gently, and taste for seasoning—adding more salt, pepper, or a splash of vinegar if needed.

Notes

For a lower-sodium version, reduce salt to 1/2 teaspoon and add a squeeze of additional lemon juice.
To prevent the salad from becoming too watery, you can salt the cucumbers in advance. After slicing the cucumbers, place them in a colander, sprinkle with salt, and let them sit for 20 minutes. Rinse and pat dry before adding to the salad.
This salad can be stored in an airtight container in the refrigerator for up to 3 days, though the vegetables will soften over time.

Nutrition

Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 0.7g | Sodium: 295mg | Potassium: 240mg | Fiber: 2g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 0.5mg
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