Introduction
This refreshing salad is a classic summer side dish that features crisp cucumbers, juicy tomatoes, and sharp onions marinated in a tangy-sweet vinaigrette. It’s easy to prepare, requires minimal ingredients, and gets better as it sits—perfect for picnics, barbecues, or light lunches.
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Origin and Cultural Significance
This salad is deeply rooted in Southern American cuisine and is also found in variations across Eastern Europe and the Mediterranean. Known for its simplicity and reliance on seasonal produce, the dish reflects traditional values of frugality and freshness. Passed down through generations, it’s often seen on family tables during warm months as a staple side dish that complements grilled meats and comfort foods.
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Ingredients Quantity (Serves 4–6)
2 cucumbers, peeled (optional) and thinly sliced
2 tomatoes, cut into wedges or thick slices
1 small onion, thinly sliced (yellow, red, or sweet Vidalia)
½ cup vinegar (white or apple cider vinegar)
¼ cup water
2 tbsp sugar
Salt and freshly ground black pepper, to taste
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Optional Additions
Fresh herbs: dill, basil, or parsley for added freshness
Crumbled feta or mozzarella pearls for a creamy contrast
Sliced bell peppers for extra crunch
Olive oil (1–2 tbsp) to mellow the acidity
Garlic clove, minced, for deeper flavor
Splash of lemon juice to brighten the salad further
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Tips for Success
Let the salad marinate for at least 1 hour, preferably overnight, to deepen flavor.
Use firm, ripe tomatoes to prevent mushiness.
For a less pungent onion, soak slices in cold water for 10 minutes before marinating.
Slice cucumbers evenly to ensure uniform texture and absorption.
Taste and adjust sugar and salt based on the sweetness or acidity of the tomatoes.
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Instructions
1. Prepare Vegetables
Slice cucumbers and onions thinly, and cut tomatoes into wedges or thick slices.
2. Make the Marinade
In a medium bowl or mason jar, whisk together vinegar, water, sugar, salt, and pepper until sugar is dissolved.
3. Combine and Toss
Place the cucumbers, tomatoes, and onions in a large bowl. Pour the marinade over the vegetables and toss gently.
4. Chill and Marinate
Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
5. Serve Cold
Give it a gentle stir before serving. Garnish with herbs or cheese if desired.
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Description
The result is a crisp, juicy, and bright salad with a perfect balance of tangy, sweet, and savory notes. The vegetables remain firm while soaking in the flavorful marinade, offering a refreshing crunch in every bite.
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Nutritional Information (Per serving, approx. 1 cup)
Calories: ~35 kcal
Fat: 0 g
Carbohydrates: 7 g
Sugars: 4 g
Fiber: 1 g
Protein: 1 g
Sodium: ~120 mg
(Values vary slightly depending on additions and vegetable size.)
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Conclusion and Recommendation
This marinated cucumber, tomato, and onion salad is a timeless dish that brings together flavor, nutrition, and ease. It’s the ideal accompaniment to grilled meats, sandwiches, or as part of a light vegetarian meal. It keeps well in the fridge for a few days, making it perfect for meal prep or potlucks.
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Embracing Healthful Indulgence
Swap sugar with honey or a natural sweetener for a healthier twist.
Add extra veggies like zucchini or radishes for volume and nutrients.
Use organic apple cider vinegar with “the mother” for probiotic benefits.
For a Mediterranean spin, toss in olives and oregano with a drizzle of olive oil.
Simple, fresh, and endlessly customizable—this salad proves that indulgence doesn’t have to be heavy. It’s a celebration of the garden on your plate.