Marinated Cucumber Tomato Salad (Easy Summer Side)

This is the salad that belongs at every summer table. Crisp cucumber slices, halved cherry tomatoes in every color, and thinly sliced red onion all tossed in a simple sweet vinegar dressing and left to marinate until everything is tangy, tender, and completely irresistible. Fresh parsley brings it all together with a bright herby finish.

It takes about ten minutes to throw together and then the fridge does all the work. By the time you’re ready to eat, the vegetables have soaked up the dressing and the whole thing tastes like it was made by someone who really knows what they’re doing. Which you do.

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Bring this alongside the Chipotle Lime Shrimp Kabobs for a summer spread that looks like you planned everything perfectly.

Why You’ll Love This Recipe

• 10 minutes of actual work — the fridge does the rest
• Stunning to look at — multicolored cherry tomatoes make this the prettiest salad on the table
• Make ahead friendly — needs at least 3 hours to marinate; overnight is even better
• Vegan, gluten free, dairy free — genuinely everyone can eat it
• Endlessly versatile — works as a side, a topping for grilled protein, or a light lunch

Before You Start

A couple of things worth knowing:

• Use multicolored cherry tomatoes — red, yellow, and orange make this salad look incredible; worth seeking out
• Slice thin and uniform — thin cucumber and onion slices marinate faster and more evenly
• Don’t skip the chill time — 3 hours minimum; overnight transforms it completely
• Stir before serving — the dressing settles at the bottom; a good stir redistributes everything

Greta

Marinated Cucumber Tomato Salad

Crisp cucumbers, colorful cherry tomatoes, and red onion in a sweet vinegar dressing — the summer side dish that gets better every hour.

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Prep Time 10 minutes mins

Chill time 3 hours hrs

Servings: 4

Course: Side Dish

Cuisine: American, Mediterranean

Ingredients Method Notes

Ingredients

  

• 2 cucumbers thinly sliced
• 1 large red onion thinly sliced
• 2 c. cherry tomatoes halved (use multicolored for best results)
• 1 c. distilled white vinegar
• ½ c. water
• ½ c. sugar
• ¼ c. fresh parsley stems removed and chopped
• Salt and pepper to taste

Method

 

1. Rinse and thinly slice the cucumbers, discarding the ends. Peel and thinly slice the red onion.
2. Combine the sliced cucumbers, red onion, and halved cherry tomatoes in a large bowl. Set aside.
3. Add the vinegar, water, and sugar to a small saucepan over high heat. Stir constantly for about 5 minutes until the sugar is completely dissolved and the dressing is clear.
4. Pour the warm dressing over the vegetables and toss to coat evenly.
5. Add the fresh parsley and stir to combine.
6. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
7. Stir well before serving and adjust seasoning with salt and pepper if needed.

Notes

This salad keeps in the refrigerator for up to 3 days. The vegetables will soften slightly as they sit. If you prefer more crunch, serve closer to the 3 hour mark. For maximum flavor, make it the night before.

Tips & Easy Variations

• Add fresh garlic — one minced garlic clove stirred into the dressing adds a savory depth
• Use apple cider vinegar — slightly fruitier and more complex than white vinegar; works beautifully here
• Add fresh basil — swap half the parsley for fresh basil for a more Italian-inspired version
• Add feta — crumbled feta stirred in before serving turns this into a Greek-inspired salad
• Add avocado — diced avocado added right before serving adds creaminess; add it last so it doesn’t get mushy
• Make it spicy — add a pinch of red pepper flakes to the dressing for a subtle kick

Shop This Recipe

• Mandoline Slicer — gets you perfectly thin, uniform cucumber and onion slices every time
• Large Serving Bowl — this salad deserves to be shown off in a beautiful bowl
• Airtight Container — marinate and store in the same container
• Good White Wine Vinegar — a step up from distilled white vinegar for a slightly softer flavor
• Salad Servers — for tossing and serving without bruising the tomatoes
• Summer Potlucks cookbook — if this salad has you in full cookout mode, this is the book

Frequently Asked Questions

Q: Can I make this the night before? A: Yes, and you should. Overnight marinating gives you the best flavor. Just stir well before serving.

Q: Can I use regular tomatoes instead of cherry tomatoes? A: Yes. Chop them into bite-sized pieces. Cherry tomatoes hold their shape better during marinating but regular tomatoes work fine.

Q: The dressing is very sweet. Can I reduce the sugar? A: Absolutely. Start with ¼ cup sugar and add more to taste. The sweetness balances the vinegar tang; adjust to your preference.

Q: How long does this keep? A: Up to 3 days in the refrigerator. The vegetables soften over time but the flavor keeps getting better.

More Summer Sides Worth Making

• Dill Cucumber Salad — the simpler, dill-forward cousin of this salad; great for when you want something lighter
• Dill Pickle Pasta Salad (pictured) — creamy, tangy, and the perfect complement to this bright vinegar salad at a cookout
• Green Bean Salad with Tomatoes & Feta — another make-ahead summer salad that belongs on the same table
• California Spaghetti Salad — bright, vegetable-forward, and just as easy to make ahead

This Marinated Cucumber Tomato Salad is the side dish that disappears before anything else at the cookout. Make it the night before, pull it straight from the fridge, and take all the credit.