A Classic Marinated Salad featuring sliced cucumbers, tomatoes, and red onions is a timeless, refreshing side dish. Often called an English Cucumber Salad or Marinated Garden Salad, it’s a staple at picnics, barbecues, and family gatherings. The vegetables are soaked in a simple, tangy, and slightly sweet vinaigrette that doubles as a quick pickle for the onions and cucumbers.
Here is the definitive recipe for this simple yet perfect salad.
The Recipe: Classic Marinated Cucumber, Tomato, and Onion Salad
This recipe serves 4-6 as a side dish.
Ingredients:
For the Salad:
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2 large English cucumbers (or 3-4 Persian cucumbers), thinly sliced
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2 cups cherry or grape tomatoes, halved (or 2 large tomatoes, cut into wedges)
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1 medium red onion, thinly sliced (into half-moons or rings)
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¼ cup fresh parsley or dill, chopped (optional, but adds freshness)
For the Marinade (Vinaigrette):
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⅓ cup extra virgin olive oil
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¼ cup red wine vinegar (or apple cider vinegar for a milder taste)
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1 tablespoon lemon juice, freshly squeezed
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2 teaspoons granulated sugar (or honey, to balance acidity)
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2 cloves garlic, minced
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1 teaspoon dried oregano (or Italian seasoning)
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1 teaspoon salt
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½ teaspoon black pepper, freshly ground
Instructions:
1. Prepare the Vegetables:
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Cucumbers: Wash and slice the cucumbers into thin, even rounds (about ⅛-inch thick). If using regular slicing cucumbers (not English), peel them first and scoop out the seeds with a spoon before slicing to prevent a watery salad.
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Tomatoes: Halve the cherry tomatoes or cut larger tomatoes into bite-sized wedges.
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Onion: Slice the red onion thinly. For a milder onion flavor, soak the sliced onions in a bowl of ice water for 10 minutes while you prepare the marinade, then drain and pat dry.
2. Make the Marinade:
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In a small bowl or a mason jar, combine the olive oil, red wine vinegar, lemon juice, sugar (or honey), minced garlic, dried oregano, salt, and pepper.
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Whisk vigorously (or seal the jar and shake) until the sugar and salt are dissolved and the dressing is emulsified.
3. Marinate the Salad:
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In a large bowl, combine the sliced cucumbers, tomatoes, and red onions.
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Pour the marinade over the vegetables.
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Toss gently to coat everything evenly.
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Add the fresh parsley or dill and toss again.
4. Rest (The Secret Step):
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Cover and refrigerate for at least 30 minutes, up to 2 hours. This allows the flavors to meld and the onions and cucumbers to lightly pickle in the vinegar.
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Stir once or twice during this time if possible.
5. Serve:
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Give the salad a final stir before serving. Taste and adjust seasoning if needed (sometimes it needs a pinch more salt after marinating).
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Serve chilled or at room temperature. Use a slotted spoon to serve if there is excess liquid at the bottom.
Tips for the Best Marinated Salad
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Salt in Advance: The salt in the marinade draws water out of the vegetables, creating its own flavorful juice. This is good! Just be sure to serve with a slotted spoon.
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English Cucumbers are Best: They have thin skins and tiny, underdeveloped seeds, which means less bitterness and less water. They stay crunchier longer.
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Tame the Onion: If raw red onion is too sharp for you, the ice water soak is a game-changer. It removes the sulfurous bite while leaving a mild onion flavor.
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Don’t Over-Marinate: While this salad is great the next day, the cucumbers will eventually soften. It’s best within 2-4 hours of making it. If you want to prep ahead, slice the veggies and make the dressing separately, then combine an hour before serving.
Variations
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Greek Style: Add ½ cup crumbled feta cheese and a handful of Kalamata olives. Use oregano and omit the dill if you prefer.
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Creamy Marinated Salad: Whisk ¼ cup of sour cream or Greek yogurt into the vinaigrette for a creamy, tangy dressing.
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Italian Style: Add sliced bell peppers and banana peppers. Use fresh basil instead of parsley/dill.
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Balsamic Version: Substitute the red wine vinegar with balsamic vinegar and add a teaspoon of Dijon mustard to the dressing.