Marinated Cucumbers, Onions, and TomatoesMarinated Cucumbers, Onions, and TomatoesMarinated Cucumbers, Onions, and Tomatoes

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Nothing beats a refreshing bowl of Marinated Cucumbers, Onions, and Tomatoes during those warm-weather months. This salad is crisp, cool, tangy, and just the right amount of savory. It brings garden-fresh veggies together in a quick marinade that makes every bite pop with juicy flavor. Whether you’re prepping for a backyard BBQ or craving a crunchy side for weeknight dinner, this dish delivers on ease and satisfaction.

Its versatility is part of the charm—serve it alongside grilled meats, with a sandwich, or even spoon it over a bed of rice for a zippy veggie boost. The longer it marinates, the more vibrant the flavors become. You can make it a day ahead or enjoy it within a few hours of chilling. No fuss, just clean, delicious eating.

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What Kind of Vinegar Should I Use?

You can use white vinegar, apple cider vinegar, or red wine vinegar depending on your flavor preference. White vinegar keeps it sharp and clean, while apple cider vinegar adds a hint of sweetness. Red wine vinegar brings a mellow tang and beautiful color. Just avoid balsamic—its syrupy nature doesn’t pair well here.

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Ingredients for the Marinated Cucumbers, Onions, and Tomatoes

• Cucumbers: The star of the dish. Use thin-skinned varieties like English or Persian for the best crunch and minimal seeds.
• Tomatoes: Cherry tomatoes or firm Roma tomatoes work well. They hold up in the marinade and release natural sweetness.
• Red Onion: Adds a bold bite and beautiful color contrast. Slice it thin to mellow the intensity.
• Vinegar: Essential for the tangy marinade. Choose your favorite variety, but keep it light and acidic.
• Olive Oil: Smooths out the vinegar and adds body to the dressing.
• Sugar: Just a touch balances the acidity and enhances the natural veggie flavors.
• Salt and Pepper: Season to taste—they’re key for making those fresh ingredients shine.
• Water: Slightly dilutes the marinade so it doesn’t overpower the vegetables.

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How To Make the Marinated Cucumbers, Onions, and Tomatoes

Step 1: Prep the Vegetables

Start by washing the cucumbers, tomatoes, and red onion thoroughly. Slice the cucumbers into thin rounds, halve the cherry tomatoes or dice the Roma tomatoes, and cut the red onion into thin slivers. Keep the slices uniform so they absorb the marinade evenly.

Step 2: Mix the Marinade

In a large bowl or measuring cup, whisk together the vinegar, olive oil, sugar, salt, pepper, and water. Taste the marinade and adjust the sugar or salt to suit your flavor preferences.

Step 3: Combine and Toss

Add the sliced vegetables into a large bowl. Pour the marinade over the veggies and toss gently to coat everything evenly. Make sure the veggies are submerged as much as possible.

Step 4: Marinate and Chill

Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 2 hours. For best flavor, let it sit overnight. Give it a stir a few times while marinating to ensure all the vegetables soak up that tangy goodness.

Step 5: Serve Fresh

Before serving, taste and adjust the seasoning if needed. Serve cold as a side dish, or pile it on your favorite grilled protein, sandwich, or bowl of rice.

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How to Serve and Store Marinated Cucumbers, Onions, and Tomatoes

Serve this salad cold, straight from the fridge, as a light and zesty companion to any grilled main dish. It pairs beautifully with BBQ chicken, burgers, or seared fish. You can also enjoy it on top of mixed greens or folded into grain bowls for added crunch and tang.

As for storing, keep any leftovers in an airtight container in the refrigerator for up to 5 days. The vegetables will continue to marinate and deepen in flavor. Just give it a good stir before each serving. Avoid freezing, as the texture of the cucumbers and tomatoes won’t hold up.

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Frequently Asked Questions

How thin should I slice the vegetables?

Try to keep slices about 1/4 inch thick. Thinner slices absorb the marinade quicker, but too thin and they can become limp.

Can I use white onions instead of red?

Yes, but red onions offer a milder flavor and more color. If using white onions, soak them in cold water for 10 minutes to mellow the sharpness.

Do I need to peel the cucumbers?

If using English or Persian cucumbers, there’s no need to peel. For thicker-skinned cucumbers, peeling is recommended.

Is it okay to use other vegetables?

Definitely! Bell peppers or thinly sliced radishes make excellent additions to this salad.

Can I reuse the marinade?

It’s best not to reuse the marinade for food safety reasons. However, you can use leftover liquid as a quick vinaigrette for other salads.

What if I don’t have olive oil?

You can use a neutral oil like avocado or sunflower oil in a pinch, though olive oil gives the best flavor.

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Want More Salad Ideas with Big Flavor?

If this Marinated Cucumbers, Onions, and Tomatoes dish hit the spot, you’ll love exploring more vibrant, veggie-forward creations. Here are a few other refreshing favorites:

• Try the Honeycrisp Broccoli Salad for a crunchy, sweet-savory mix.
• The Refreshing Chili Lime Pineapple Cucumber Sticks bring a zesty twist that’s perfect for snacking.
• For a creamy, comforting side, Cheesy Baked Tennessee Onions are hard to beat.
• Garlic Herb Roasted Potatoes and Veggies make a hearty pairing with any protein.
• Or dive into a fresh take on classics with the Super Crunch Salad loaded with textures.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest side dish board so you can revisit it anytime you need a refreshing salad option.

And I’d love to hear how you made it your own! Did you go with apple cider vinegar or red wine vinegar? Add in bell peppers or fresh herbs?

Drop your version in the comments, ask questions, or just say hi. You can also follow along for more daily recipe inspiration on my Pinterest at Life with Nina.

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