Easy Cucumber Tomato Onion Salad

A fresh, tangy-sweet marinated salad with garden vegetables and simple herbs

This simple cucumber, tomato, and onion salad is one of those recipes that showed up often on our table, especially when fresh vegetables were easy to come by because my mother was an avid gardener.  It didn’t take much—just a handful of ingredients, a quick mix, and a little time for the flavors to come together.

Recipes like this were part of everyday life in my mother’s kitchen. They were simple, practical, and made with what was on hand, yet always full of flavor. The tangy-sweet dressing soaks into the vegetables, creating a refreshing dish that pairs well with just about anything.

It’s the kind of salad that tastes even better after it sits for a while, making it perfect for warm days, family meals, and gatherings.

Ingredients:

1 cucumber, sliced into thin half rings
2 tomato's, chopped 
1 onion, sliced into thin half rings
1/2 c. vinegar 
1/2 c. sugar (or less to taste)
1/4 c. water (adjust to taste)
3 Tbs. olive oil
1 tsp. dried oregano
1 tsp. dried basil 
1–2 cloves of minced garlic
salt and pepper to taste

Directions:

In a large bowl, combine the sliced cucumber, chopped tomatoes, and onion.

In a separate small bowl, whisk together the vinegar, sugar, water, olive oil, oregano, basil, and minced garlic until well combined.

Pour the dressing over the vegetables and toss gently to coat.

Season with salt and pepper to taste.

Serve at room temperature, or cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Tips for Best Success:

• Slice vegetables thin and evenly for best texture
• Let the salad sit at least 30 minutes before serving
• Stir occasionally if chilling to redistribute dressing
• Taste and adjust sugar or vinegar to your preference
• Use fresh, ripe tomatoes for best flavor

Variations and Substitutions:

• Less sweet: Reduce sugar to 1/3 cup or less
• No oil: Omit for a lighter, more traditional vinegar salad
• Add-ins: Bell peppers or sliced radishes
• Herbs: Use fresh herbs instead of dried
• Vinegar options: Try apple cider or red wine vinegar

Serving Suggestions:

• Serve with grilled meats or barbecue
• Pair with sandwiches or burgers
• Add to a picnic or potluck spread
• Serve alongside fried or roasted dishes

How to Store:

• Refrigerator: Store in an airtight container up to 3 days
• Stir before serving as dressing will settle
• Best enjoyed within the first day for crisp texture

Frequently Asked Questions:

Can I make this ahead of time?
Yes, it actually tastes better after sitting for a bit.

Why is my salad watery?
Cucumbers and tomatoes release liquid—this is normal.

Can I reduce the sugar?
Absolutely—adjust to your taste.

Do I have to use oil?
No, it’s optional but adds a smoother flavor.

What type of vinegar works best?
White or apple cider vinegar both work well.