Erin’s Recipe Rundown
Texture: Crisp and juicy, with tender marinated onions and refreshing, crunchy cucumbers.
Taste: Bright and tangy, with a hint of sweetness from the marinade.
Ease: So easy to make! Just 15 minutes of prep—great for beginners.
Top Tips: Let the salad marinate for at least 2 hours so the flavors really soak in. It tastes even better after a little chill time!
Would I make this again? Absolutely! This is a summer must-have—it’s perfect for weeknight dinners, BBQs, and potlucks!
xoxo erin
Featured Comment
From Jerry: “This was so delicious! After a couple hours I had to taste it and it was all I could do to control myself and not eat the entire bowl.“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this cucumber tomato salad. Jump to the recipe card below for the exact measurements.
- Cucumbers: I typically use hothouse or English cucumbers because they’re crisp and nearly seedless. But really, use what you have! Regular, Persian, or even heirloom cucumbers all work beautifully here.
- Onion: I love the pop of color from red onion, but any onion you like will work—sweet, yellow, even shallots if you’re feeling fancy. Just slice them nice and thin so they mellow out in the vinaigrette.
- Tomatoes: Again, this is flexible! Cherry or grape tomatoes are my easy year-round choice. But when summer heirlooms are in season, I’d opt for that. Roma tomatoes work well too—whatever looks juicy and ripe.
- Fresh parsley: Adds freshness and a nice pop of green. You can get creative here, using basil for a summery vibe or dill for a little extra brightness.
- Vinegar: Apple cider vinegar is my go-to for this salad. If you don’t have it, white wine vinegar, red wine vinegar, or even plain white vinegar will do. I skip balsamic here—it turns the cucumbers a darker color.
- Olive oil: Good-quality olive oil brings a nice richness, but if you prefer a lighter flavor, you can do half olive oil, half neutral vegetable oil (like avocado or vegetable.)
How to Make Cucumber Tomato Salad
Here’s an overview of how to make this cucumber tomato salad. You can jump to the recipe for the full instructions!
- Prep the salad ingredients. Slice cucumbers in half lengthwise, then into ¼-inch half-moons. Thinly slice the red onion into delicate ribbons (not thick chunks), then cut into 1-inch lengths. Add everything to a large bowl.
- Make the vinaigrette. In a small bowl or measuring cup, whisk together the dressing ingredients until smooth and glossy—the sugar should be fully dissolved. Tip: Swap in your favorite sweetener if needed. If using honey or agave, start with half the amount and adjust to taste.
- Combine and chill. Pour the vinaigrette over the cucumbers and onions. Stir gently to coat—everything should look glossy and well-dressed. Refrigerate for at least 2 hours to let the flavors meld. Before serving, drain off excess marinade, fold in tomatoes and fresh parsley, and enjoy!
You also might like my gluten-free smashburgers with this smashburger sauce! To complete the meal, try these Blackstone fried potatoes. For a fresh summer drink, you might like this easy, berry homemade lemonade!
Cucumber Tomato Salad (Easy Marinade!)
Ingredients
- 2-3 cucumbers thinly slice (I usually use 2 large English cucumbers)
- 1/2 cup red onion very thinly sliced
- 1 cup water
- 1/2 cup apple cider or red wine vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 medium tomatoes chopped (or 2-3 cups of any tomato you like)
- 3 tablespoons olive oil
- 1/4 cup chopped fresh parsley optional
Instructions
- Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper, and oil until the sugar is dissolved.
- Pour over the cucumbers and onions and let sit in the refrigerator for at least 2 hours (and up to 6).
- Pour off all but a few tablespoons of the liquid. Add the tomatoes and herbs and toss to combine. Serve and enjoy!
Notes
- SUBSTITUTIONS: This recipe ie very versatile! You can use any kind of cucumber, tomato or onion you have on hand. You can also use white, white wine, red wine or apple cider vinegar.
- To Make Ahead: You can make the marinade ahead of time and store it in the refrigerator for up to a week. Be sure to shake well before using. Then pour the homemade dressing over the fresh cucumbers the day you’re serving the salad.
- To Store: This tomato-cucumber salad will last for 3-4 days in the refrigerator. I think it’s best served a few hours after making it, as the tomatoes tend to get a bit mealy when they are refrigerated.
- To Freeze: This cucumber tomato salad isn’t a good candidate for freezing—the fresh vegetables will lose their texture and become watery once thawed. It’s best made fresh and enjoyed chilled!
Nutrition
This cucumber tomato salad recipe was originally published in June 2015. It was updated with new photos and instructions in June 2025.
Delicious and light! It brings back memories of my childhood. My mom used to make this. I served it with Jambalaya. It was the perfect pairing! Thank you!
Aww, this makes us so happy to hear! Thank you for your kind feedback, Sharon!
With fresh produce from the garden!
Great recipe, used a little apple cider vinegar and red wine vinegar. YUM!
Yay! Thank you for your kind feedback, Pearl. We’re glad you enjoyed the recipe!
Wonderful recipe! I made this for our ladies group with 16 members. I doubled the recipe and used grape tomatoes sliced in half, English cucumbers, red onion, and apple cider vinegar. It was delicious and a big hit. Several ladies asked for the recipe, so kudos to you! Thank you so much!
Thank you for taking the time to share your positive experience with us, Tania! We’re so pleased to hear it was a hit with the whole group!
This was so delicious! After a couple hours I had to taste it and it was all I could do to control myself and not eat the entire bowl.
Very yummy, thanks! I added celery.
Glad you enjoyed it!
Love to add this to our go-to summer recipe! This cucumber tomato salad is so fresh and savory. The dressing is a winner!
This salad was so refreshing on the hot spring day we had here and it was so simple to make.
Are you sure this makes six servings – I ate half the bowl myself. Haha! I used heirloom tomatoes from Costco, but I can’t wait to try it with garden fresh tomatoes. Delish!
Why a cup of water?
The water helps the sugar/salt to dissolve. The vinegar isn’t enough liquid to allow those to dissolve. I hope that makes sense!
Hello…I just found your beautiful salad and I was so excited I placed it on my healthy page on Pinterest.. Right in the middle of making…than I realized I hadn’t asked you first. Is that ok? I am new at placing a picture from the internet on pinterest. That is really a good looking salad…and I find that I have extremely good taste. Oh,my name is del.
My Grandfather used to make a salad when I was little….about 65 yrs ago. This is so similar.. I did not add parsley. Instead I added 3 cloves of garlic sliced thinly and a medium sliced sweet onion. I also cut the sugar to 1/8 cup. Mixed it all together and let it refrigerate for 24 hrs. It was a winner at our house. It got better with each passing day. A keeper.
P Dagen
this was exactly what my mother used to make! love it!!!
I will try this Thank u for the recipe!
I love how fresh and flavorful this salad is. so simple to make it’s my go-to recipe for all our potlucks.