Sometimes I think the best salads aren’t about complex dressings or fancy ingredients. It’s the quick marination process that does all the work—tiny shifts in acidity, salt, and oil transforming what could be a dull summer bowl into something you keep reaching for.
Take the smell of vinegar hitting sliced cucumbers and onions—sharp and fresh, but quietly inviting. The juiciness of the tomatoes? It’s that little burst of sweet-tartness while the onions give this lingering kick, almost like they’re whispering, “Hey, I’m here too.” It’s not about impressing anyone. It’s about how a handful of ingredients can wake up whole moments—lunch on a hot day, a potluck, or just me sneaking a forkful before dinner’s even ready.
Right now, with markets overflowing with ripe tomatoes and cool cucumbers—this feels like the snacks I want to toss together on a whim. Not too much fuss, just what I need when I want something fresh, crunchy, and just a little tangy. Because sometimes a simple shot of vinegar and a sprinkle of salt is all you really need to remind yourself food can be honest that way.
Simple Marinated Cucumber and Tomato Salad
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Small bowl for dressing
Ingredients
- 2 cups cucumbers thinly sliced
- 1 medium red onion thinly sliced
- 2 cups ripe tomatoes chopped or sliced
- 3 tablespoons vinegar white or apple cider vinegar
- 1 teaspoon salt adjust to taste
- 2 tablespoons olive oil
- 1 teaspoon sugar optional, balances acidity
Instructions
- Prepare the vegetables by slicing the cucumbers into thin rounds or half-moons using a chef's knife on a clean cutting board. Thinly slice the red onion and chop or slice the tomatoes, arranging each in separate bowls for easy assembly.2 cups cucumbers
- In a small bowl, whisk together vinegar, salt, sugar, and olive oil until the salt and sugar dissolve completely. Observe the mixture turn slightly cloudy and smell the fragrant aroma of vinegar and seasonings.2 cups cucumbers
- Place the sliced cucumbers, onions, and tomatoes in a large mixing bowl. Pour the dressing over the vegetables, ensuring an even coating. Gently toss the mixture with a spatula or salad tongs until the ingredients are well coated and begin to release juices.2 cups cucumbers
- Let the salad marinate at room temperature for 5–10 minutes, allowing the flavors to meld and the cucumbers and tomatoes to soak up the tangy dressing. You should see the vegetables glisten and some juices collect at the bottom of the bowl.2 cups cucumbers
- Transfer the marinated salad to serving bowls or plates. Garnish with fresh herbs if desired and serve immediately, showcasing the vibrant colors and juicy textures of the vegetables coated in the tangy marinade.2 cups cucumbers
It’s funny how such a straightforward salad can make me feel like I’ve uncovered a secret weapon for hot days or lazy afternoons. No bells, no whistles—just raw, clean ingredients dancing in a quick marinade. And if you forget it in the fridge for an hour, even better. The best ideas are often the simplest, right?
