That Salad Grandma Always Made: Marinated Cucumber, Onion & Tomato

You know that one dish that shows up at every cookout, every potluck, every casual Tuesday night when nobody feels like cooking?

Yeah. This is that dish.

This marinated cucumber, onion, and tomato salad has been in my life longer than half the people in my contacts list. I remember my mom pulling it out of the fridge in a big green Tupperware bowl — condensation clinging to the lid, the smell of vinegar and dill sneaking out before it even hit the table. She didn’t follow a recipe, not really. It was just “a splash of this, a sprinkle of that,” and somehow it always turned out just right.

And let me tell you — on a hot day, when you’re tired and everything feels sticky, there’s nothing better than a bowl of this cold, crisp, juicy salad.

So, Why Do Folks Love This So Much?

• That snap of cucumber and tang of vinegar hits just right when the weather’s hot.

• It’s stupid-easy to make (we love a no-cook win).

• It goes with literally everything — grilled chicken, fish, burgers, even lasagna.

• You can make it ahead and just forget about it until dinner.

• It tastes like summer in a bowl. Plain and simple.

What You’ll Need (and What You Can Get Away With)

Let’s not get too precious here. This salad is forgiving, like a good neighbor who doesn’t mind if you borrow an egg or show up in slippers.

• 2 medium cucumbers – Thinly sliced. If you’ve got the fancy kind (English or Persian), great! If not, regular ol’ garden cukes work just fine. Peel ’em if the skin’s tough.

• 1 red onion – Sliced thin, and if raw onion makes you nervous, soak it in cold water for 10 minutes first. It softens the bite.

• 3 ripe tomatoes – Chopped up. Big beefsteaks, romas, or even halved cherry tomatoes all work. Use what’s on the counter.

• 1/4 cup olive oil + 1/4 cup red wine vinegar – The backbone of the dressing. Don’t stress if you’ve only got white vinegar or apple cider vinegar.

• 1 tablespoon sugar – It balances the tang. Don’t skip it unless you absolutely have to.

• 1 teaspoon salt + 1/2 teaspoon black pepper – Trust me, seasoning makes or breaks this. Go ahead and taste as you go.

• 1 tablespoon chopped fresh dill – Or more! Dill is the flavor that makes folks go, “Ooh, what’s in that?” (No dill? Use parsley or skip it — it’s still tasty.)

How To Throw It Together (A.K.A. Salad-Making For The Tired & Hungry)

1. Slice your cucumbers, onion, and tomatoes. Toss them into a big bowl — one that has room to breathe, not one of those tiny ones that leaves you stirring like you’re playing Jenga.

2. Whisk the dressing – olive oil, vinegar, sugar, salt, pepper — in a small bowl or even a mason jar (shake it like a maraca).

3. Pour it over the veggies, and give everything a gentle toss. Use your hands if you want — just wash ’em first. Tomatoes are fragile little guys.

4. Sprinkle on that dill, give it one more quick toss, and then cover and chill. It needs at least 30 minutes, but if you’ve got time, let it hang out longer. The magic is in the marinate.

5. Serve it cold. Preferably on a back porch with something sizzling on the grill nearby.

Wanna Play Around With It? Here’s How.

This salad is a blank canvas, baby. Here are a few ways to zhuzh it up:

• Like a little heat? Toss in some red pepper flakes or sliced jalapeño.

• Creamy vibes? Stir in a spoonful of sour cream or Greek yogurt — it becomes almost like a quick pickle slaw.

• Cheese, please: Crumbled feta on top makes this sing. Or shaved parmesan. Or goat cheese. You get it.

• Avocado? Sure! Add it right before serving so it doesn’t get mushy.

• Balsamic twist? Sub out the red wine vinegar and get that deep, sweet tang.

Basically, don’t overthink it. If you’re missing something, use what you’ve got. That’s the whole spirit of this salad.

Keeping It Fresh (Or, How Long Will It Last in the Fridge?)

If you’ve got leftovers — and that’s a big if — stash them in a container with a tight lid. It’ll keep for 2–3 days, though the cucumbers will soften a bit and the tomatoes will get juicier. That’s not a bad thing, just a heads-up.

Sometimes I drain off a little of the extra liquid after a day, then give it a splash of fresh vinegar and a pinch more salt. Just wakes it up again.

Alright, Your Turn — Let’s Talk Salad Stories

If you give this a try, let me know how it goes. Did you put your own spin on it? Did your teenager shock you by asking for seconds? Did your husband eat half the bowl standing in front of the fridge with a fork? (That may or may not have happened in my house last week.)

Pop into the comments or shoot me a message — I love hearing your food stories. Recipes are great, but it’s the memories we make around them that stick.

Until next time, keep cool, keep cooking, and don’t forget the dill.

Marinated Cucumber, Onion, and Tomato Salad

A fresh and zesty salad that’s simple, summery, and full of flavor! Perfect as a side dish for grilled meats or as a light lunch on its own.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 40 minutes mins

Course Salad, Side

Servings 4 servings

Ingredients

  

1x2x3x

• 2 medium cucumbers thinly sliced
• 1 medium red onion thinly sliced
• 3 medium tomatoes chopped
• 0.25 cup olive oil
• 0.25 cup red wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh dill chopped

Instructions

 

• In a large bowl, combine the cucumbers, onion, and tomatoes.
• In a small bowl, whisk together the olive oil, red wine vinegar, sugar, salt, and black pepper until the sugar is dissolved.
• Pour the dressing over the vegetables and toss gently to coat.
• Sprinkle the fresh dill over the salad and toss again.
• Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Serve chilled and enjoy!

Notes

You can easily swap out the dill for fresh basil or parsley, and add feta or chickpeas for a heartier twist.

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