This recipe for Marinated Tomato Cucumber Salad takes advantage of those abundant summer vegetables and combines them with the most deliciously easy marinade!
A DELICIOUSLY FRESH SALAD
I’m not sure there are other vegetables that scream “summer!” quite like tomatoes and cucumbers. Most home gardeners always plant tomatoes and cucumbers because they are very easy to grow. And they grow in abundance! I love to make this Marinated Tomato Cucumber Salad recipe to use up those garden veggies as a fresh side dish for my summer meals. It also makes a wonderfully light lunch too. The marinade really brings out the best in the vegetables while still allowing their natural flavors to shine through. If you haven’t made marinated tomato cucumber salad before, I hope you’ll give this recipe a try!
FREQUENTLY ASKED QUESTIONS:
Yes you can. Just adjust accordingly. Each sugar substitute measures differently.
Even if you don’t enjoy eating onion, I would still leave it in the recipe. It really adds to the overall flavor of the dish. However, if you just can’t stand onions then obviously leave it out. See my tip below in the ingredient list about reducing the pungency of fresh onions.
Fresh oregano and fresh parsley are some other delicious options.
Yes. This is just an old traditional southern tomato salad recipe and it’s just how we’ve always cut it up. Obviously, if you prefer smaller chunks then dice it up however you like.
This salad is best if eaten within the first two or three days. It will keep in a covered container, in the fridge, for up to 5 days. And because someone will ask me – no you cannot freeze it.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cucumbers – if using regular cucumbers, you need to peel them. But you can also use English cucumbers (the ones in plastic wrappers) and those have a super thin skin that you can eat so those do not need to be peeled.
- tomatoes – I just used beefsteak tomatoes straight from my garden. You want to use a nice, plump, flavorful tomato that slices well.
- sweet onion – if you find onions too strong in flavor, you can slice them up then dip them in some ice water for a few minutes to reduce the pungency.
- white vinegar – I think plain white vinegar works best but if you really love apple cider vinegar, you can use that.
- granulated sugar – I know it might seem strange to add sugar here but it really helps to balance out the vinegar flavor. It’s a small amount for the full 10 servings of this dish. You don’t taste sweetness in this at all – just a nice balance of flavor.
- kosher salt and black pepper – freshly ground black pepper really works best in this if you have a pepper grinder.
- fresh basil leaves – this really brings the full summer flavor to this dish. Not manly I would say dried basil works fine as a substitute but I think you’d really be missing out on a ton of flavor if you did that.
HOW TO MAKE MARINATED TOMATO CUCUMBER SALAD:
In a large bowl, add sliced cucumbers, tomato wedges and sliced sweet onion. Set the bowl aside while making the marinade.
In a large mason jar with a lid, add vinegar, water, olive oil, sugar, salt and pepper and shake well. Alternatively, you can whisk all the marinade ingredients together in a bowl.
Pour marinade over cucumber/tomato mixture in large bowl, add sliced basil, then stir well.
Cover bowl with plastic wrap and put it into the refrigerator to chill for about 2 hours.
Optional: to serve: stir mixture really well then drain most of the marinade out (leaving just about 1/3 cup in the bottom of the bowl.)
CRAVING MORE RECIPES?
Marinated Tomato Cucumber Salad
- 3 large cucumbers, peeled and cut into about 1/4-inch thick slices
- 4 large ripe tomatoes, cut into wedges
- 1 small sweet onion, sliced into thin strips
- ½ cup white vinegar
- ⅓ cup water
- ½ cup extra virgin olive oil
- 3 Tablespoons granulated sugar
- 1 Tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3 fresh basil leaves, sliced into strips
- In a large bowl, add sliced cucumbers, tomato wedges and sliced sweet onion. Set the bowl aside while making the marinade.
- In a large mason jar with a lid, add vinegar, water, olive oil, sugar, salt and pepper and shake well. Alternatively, you can whisk all the marinade ingredients together in a bowl.
- Pour marinade over cucumber/tomato mixture in large bowl add sliced basil and stir well.
- Cover bowl with plastic wrap and put it into the refrigerator to chill for about 2 hours.
- Optional: To serve, stir mixture really well then drain most of the marinade out (leaving just about 1/3 cup in the bottom of the bowl.)
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This salad is best if eaten within the first two or three days. It will keep in a covered container, in the fridge, for up to 5 days. Do not freeze.
- Vegetables can be cut up smaller based on your preference.
- Fresh oregano and fresh parsley are some other delicious herb options.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.