Why Make This Salad? This is the quintessential summer salad—cool, crisp, tangy, and impossibly refreshing. Thin slices of cucumber and onion mingle with juicy tomato wedges in a simple vinegar and herb marinade that brightens every bite. It is the salad that shows up at every backyard barbecue, potluck, and fried fish fry for good reason. It takes ten minutes to make, costs almost nothing, and tastes even better the next day. No lettuce, no wilting, no stress.
Ingredients
For the salad: two large English cucumbers (or four Persian cucumbers), thinly sliced, one medium red onion, thinly sliced, three medium ripe tomatoes, cut into wedges or bite-sized chunks, and one quarter cup fresh parsley or dill, roughly chopped (optional).
For the marinade: half cup apple cider vinegar or white wine vinegar, one quarter cup olive oil, two tablespoons granulated sugar (or honey), one teaspoon salt, half teaspoon black pepper, one clove garlic, minced (optional), and one teaspoon dried oregano or fresh basil.
Equipment Needed
A large mixing bowl, a small bowl or jar for the dressing, a whisk or fork with a lid for shaking, a sharp knife, a cutting board, and a mandoline (optional, for even slices).
Method
Prepare the vegetables. Slice the cucumbers into thin rounds, about one eighth inch thick. If using English cucumbers (the long, plastic-wrapped ones), you can leave the skin on. If using regular garden cucumbers, peel them partially in stripes or completely if the skin is waxed or bitter. Slice the red onion into very thin half-moons. Cut the tomatoes into wedges or bite-sized chunks.
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, salt, pepper, minced garlic (if using), and dried oregano. Whisk or shake until the sugar and salt are fully dissolved.
Place the sliced cucumbers, onions, and tomatoes in a large bowl. Pour the marinade over the vegetables. Toss gently to coat everything evenly.
Cover the bowl and refrigerate for at least thirty minutes to allow the flavors to meld. One to two hours is even better. Overnight is fine but the cucumbers will soften further.
Just before serving, toss the salad again. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Garnish with fresh parsley or dill if desired.
Serve cold or at room temperature. Use a slotted spoon to serve, leaving the excess marinade behind in the bowl.
Storage
Refrigerate in an airtight container for up to four days. The vegetables will continue to pickle and soften over time. The salad is best within the first twenty four hours when the cucumbers are still crisp. Stir before serving each time. Do not freeze.
Variations
For a creamy version, drain the marinade and stir in half a cup of sour cream or Greek yogurt just before serving. For a spicy version, add half a teaspoon of red pepper flakes or a thinly sliced jalapeño to the marinade. For a Greek version, add crumbled feta cheese and kalamata olives, and use red wine vinegar instead of apple cider vinegar. For a sweet onion version, substitute Vidalia or sweet Walla Walla onions for the red onion. For a bell pepper version, add one thinly sliced green or yellow bell pepper. For a no-sugar version, omit the sugar or replace with a sugar-free sweetener. The salad will be more tart and savory. For an herb garden version, add fresh chopped oregano, basil, and chives along with the parsley.
Serving Suggestions
Serve alongside grilled burgers, hot dogs, or barbecue chicken. Pair with fried fish, shrimp po’boys, or crab cakes. Serve as a topping for pulled pork sandwiches or tacos. Pile onto a bed of lettuce for a light lunch. Serve with pita bread and hummus for a Mediterranean meze plate. Use as a relish for bratwurst or sausages. Serve alongside cold fried chicken or potato salad at a picnic.
Tips for Best Results
Slice the vegetables very thin. Thin slices absorb the marinade faster and have a more delicate texture. Thick chunks will taste raw and harsh. A mandoline is the best tool for consistent, paper-thin slices. If using a knife, take your time and aim for uniform thickness.
Use English cucumbers if possible. English cucumbers (also called hothouse or seedless cucumbers) have thin, tender skins and very small, unnoticeable seeds. They do not need to be peeled or seeded. Regular garden cucumbers often have tough, waxy skins and large, watery seeds that make the salad soggy. If using garden cucumbers, peel them and scrape out the seeds with a spoon.
Salt the cucumbers first for extra crunch (optional but recommended). Toss the sliced cucumbers with one teaspoon of salt and let them sit in a colander for thirty minutes. The salt draws out excess water. Rinse and pat dry before adding to the salad. This step prevents the cucumbers from watering down the marinade.
Dissolve the sugar completely. Shake or whisk the marinade until the sugar and salt are fully dissolved. Gritty, undissolved sugar will sink to the bottom of the bowl and leave some bites overly sweet and others not sweet at all. Warm the vinegar slightly in the microwave for ten seconds if the sugar is stubborn.
Do not skip the marinating time. This salad needs at least thirty minutes in the refrigerator to taste like anything other than raw vegetables tossed with vinegar. The marinating time allows the onions to mellow, the cucumbers to absorb flavor, and the tomatoes to release their juices into the dressing. One hour is ideal.
Taste and adjust before serving. After marinating, the salad may need a little more salt, a splash more vinegar, or a pinch of sugar. The vegetables absorb the dressing over time, so the flavors can mellow. Adjust just before serving for the brightest taste.
Use a slotted spoon for serving. The bottom of the bowl will collect excess marinade and tomato juices. A slotted spoon leaves that liquid behind, keeping the salad from getting watery on the plate. Save that leftover marinade—it makes an excellent vinaigrette for green salad.
Make it a day ahead for maximum flavor. The onions become sweet and pickled, the cucumbers soften just slightly, and the tomatoes infuse the dressing with their juices. This salad was practically designed for make-ahead preparation. Stir well before serving.
Add fresh herbs at the end. If you add parsley or dill to the marinade, they will wilt and darken over time. For the brightest color and freshest flavor, stir fresh herbs in just before serving. Dried herbs like oregano can go in the marinade from the beginning.
Serve with a slotted spoon on the side of the plate, not swimming in dressing. This salad is meant to be juicy but not soupy. Lift the vegetables out of the bowl with a slotted spoon and arrange them on the plate. A little dressing is welcome; a puddle is not.