Prep Time: 10 minutes
Marinating Time: 5+ minutes
Servings: 6
- One bowl = easy cleanup
- Costs under $5 and generously serves 6
- Naturally gluten-free, nut-free, and vegan
Ingredients
- 2 medium cucumbers, thinly sliced (peeled if desired)
- 1 cup cherry tomatoes, halved (or 2 large tomatoes, chopped)
- ½ cup red or sweet onion, thinly sliced
- ¼ cup apple cider vinegar (or white vinegar)
- 2 tablespoons granulated sugar (or honey)
- ½ teaspoon salt
- Optional: Fresh dill, black pepper, or a pinch of celery seed
Pro Tips
- Use English cucumbers for fewer seeds, thinner skin, and less excess water.
- If the onions taste too sharp, soak them in cold water for 5 minutes, then drain before adding.
- Don’t overdress the salad. Use just enough dressing to coat the vegetables without drowning them.
Step-by-Step Instructions
1. Prep the Vegetables
Slice the cucumbers about ¼-inch thick.
Halve the cherry tomatoes. If using larger tomatoes, chop them into bite-sized pieces.
Thinly slice the onion into half-moons.
2. Make the Dressing
In a small bowl, whisk together the vinegar, sugar, and salt until the sugar has dissolved.
3. Combine and Marinate
Place the cucumbers, tomatoes, and onions in a large bowl.
Pour the dressing over the vegetables and gently toss until everything is evenly coated.
Let the salad marinate for at least 5 minutes before serving.
Stir gently before serving. Taste and adjust the salt or vinegar if needed.
Garnish with fresh dill, black pepper, or other fresh herbs if desired.
Serving Suggestions
With grilled mains: Serve alongside burgers, ribs, chicken, or pork chops.
For sandwiches: Spoon onto pulled pork or brisket sandwiches for a fresh, tangy contrast.
As a light meal: Top with feta cheese and olives for a Greek-inspired twist.
Make-Ahead and Storage Tips
Refrigerator: This salad is best enjoyed within 4–6 hours, as the vegetables gradually lose their crispness.
Prep ahead: Chop the vegetables in the morning and store them separately in the refrigerator. Combine them with the dressing about 1 hour before serving.
Freezing: Do not freeze this salad. Freezing will make the vegetables soft and mushy.
Frequently Asked Questions
Can I add bell peppers or celery?
Yes. Add about ½ cup of chopped bell peppers or celery for extra crunch. Try to keep the overall vegetable proportions balanced.
Can I make it sugar-free?
Yes. Substitute the sugar with 1 tablespoon of monk fruit sweetener or omit the sweetener entirely. If you omit it, you can adjust the vinegar to taste.
How can I give it more zing?
Add 1 teaspoon of mustard seeds or a splash of fresh lemon juice to the dressing.
Why doesn’t this recipe use oil?
Traditional versions often skip the oil, allowing the vinegar marinade to stay bright, tangy, and light. This makes the salad especially refreshing alongside rich grilled and BBQ dishes.
The Heart of the Dish
This isn’t just a salad—it’s summer on a plate. It’s the kind of refreshing side dish neighbors bring to backyard cookouts to balance smoky, rich grilled foods.
So slice those cucumbers, halve those tomatoes, and toss everything together with care. The best summer sides don’t need to be complicated—they just need to be fresh, simple, and delicious.
“Good marinated vegetables don’t need fancy—they just need kindness and someone hungry.”
