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A vibrant Marinated Cucumber Tomato Vinegar Salad in a white bowl, garnished with fresh dill and red onion.

Marinated Cucumber Tomato Vinegar Salad

A classic summer side dish featuring impossibly crisp cucumbers, sweet cherry tomatoes, and sharp red onion in a perfectly balanced sweet and tangy vinegar marinade. This refreshing, make-ahead salad is the ideal accompaniment for barbecues, potlucks, and weeknight dinners.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English or Persian cucumbers, thinly sliced about 1/8-inch thick
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup cold water
  • 2 tablespoons fresh dill, chopped
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper

Equipment

  • Large bowl
  • Colander
  • Sharp knife
  • Cutting board
  • Mandoline (optional)
  • Whisk
  • Measuring cups and spoons
  • Paper towels
  • Plastic wrap or airtight lid

Method
 

  1. Place the thinly sliced cucumbers in a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt and toss gently to coat. Let sit for 20-30 minutes to draw out excess water.
  2. While the cucumbers rest, prepare the marinade. In a large serving bowl, whisk together the white vinegar, cold water, and granulated sugar until the sugar is completely dissolved.
  3. Whisk the chopped fresh dill, the remaining 1/2 teaspoon of kosher salt, and the freshly ground black pepper into the vinegar mixture. Taste and adjust seasoning if desired.
  4. After 20-30 minutes, gently pat the cucumber slices dry with paper towels to remove excess moisture and salt. Discard the water collected in the bowl.
  5. Add the dried cucumbers, halved tomatoes, and thinly sliced red onion to the bowl with the marinade. Toss everything gently to combine, ensuring all vegetables are well-coated.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving. For the best flavor, allow the salad to marinate for 2 to 4 hours.

Notes

Crucial Tips: Do not skip salting the cucumbers; it is the most important step for ensuring a crunchy, non-watery salad. Slice vegetables thinly for the best texture and flavor absorption. For optimal taste, allow the salad to marinate; the flavors improve significantly over time.
Variations & Swaps: Apple cider vinegar or red wine vinegar can be used instead of white vinegar. For a milder onion flavor, substitute with sweet Vidalia onion or shallots. If you don't have dill, fresh parsley, chives, or mint are great alternatives.
Flavor Boosts: For a creamy, salty element, gently fold in crumbled feta cheese or fresh mozzarella pearls just before serving. For a touch of heat, add a pinch of red pepper flakes or a small minced garlic clove to the marinade. To make it a more substantial dish, add a can of rinsed and drained chickpeas.