Oh, how I love those hot summer afternoons when nothing hits the spot quite like my chilled marinated cucumber, onion, and tomato salad! I first fell for this recipe at a backyard barbecue years ago—one bite of those crisp cukes swimming in tangy-sweet dressing, and I was hooked. What makes it so special? It’s stupidly simple to throw together (we’re talking 10 minutes tops), yet tastes like you fussed for hours. The vinegar gives it that bright pop, while the fresh dill makes it sing. And let me tell you, after decades of testing variations, this combo of apple cider vinegar and honey creates magic. No fancy skills needed—just slice, whisk, and let the fridge do the work. It’s my go-to when I need something light but packed with flavor that won’t weigh me down.
Why You’ll Love This Healthy Marinated Cucumbers, Onions, and Tomatoes Salad
This salad is a game-changer for so many reasons. Here’s why it’s become my summer staple:
- Refreshing: The crisp cucumbers and tangy dressing are like a cool breeze on a hot day.
- Quick: Ready in 10 minutes—perfect for when you’re short on time but still want something amazing.
- No-Cook: No need to turn on the stove, which is a win when it’s sweltering outside.
- Vegetarian: A light, plant-based dish that’s packed with flavor.
- Customizable: Swap ingredients or adjust the sweetness to make it your own. It’s so versatile!
Ingredients for Healthy Marinated Cucumbers, Onions, and Tomatoes Salad
Gathering the right ingredients makes all the difference in this salad—trust me, I’ve learned the hard way! Here’s exactly what you’ll need:
- 2 large cucumbers (thinly sliced—I leave the peel on for extra crunch and color)
- 1 medium red onion (thinly sliced into half-moons—red works best for that sweet bite)
- 2 large tomatoes (chopped into hearty chunks—go for ripe but firm ones so they hold up)
- 1/4 cup apple cider vinegar (the good stuff—this gives that signature tang)
- 2 tbsp olive oil (extra virgin if you’ve got it)
- 1 tbsp honey (local is my favorite—adjust to taste)
- 1 tsp salt (I use kosher—it dissolves beautifully)
- 1/2 tsp black pepper (freshly cracked, please!)
- 1 tbsp fresh dill (chopped—dried just doesn’t give the same bright flavor)
See? Nothing fancy—just fresh, simple ingredients that work magic together. Pro tip: Measure everything before you start slicing—it makes the process fly by!
How to Make Healthy Marinated Cucumbers, Onions, and Tomatoes Salad
Okay, let’s dive in—this is where the magic happens! Don’t let the simplicity fool you; a few small tricks make all the difference between “good” and “oh-my-goodness-I-need-the-recipe-NOW” salad. Here’s exactly how I put it together:
Step 1: Prepare the Vegetables
First, grab those cucumbers—I like mine sliced about 1/4-inch thick. Too thin and they’ll get soggy; too thick and they won’t soak up the dressing. For the onions, slice them paper-thin (a mandoline makes this easy, but a sharp knife works too). Toss them into a big bowl—you want room to mix without spilling. Tomatoes go in last since they’re delicate. Cut them into chunky wedges so they hold their shape. A little messy is fine—juicy tomatoes = extra flavor!
Step 2: Whisk the Dressing
Now, the secret weapon! In a small bowl, whisk the apple cider vinegar and honey until the honey dissolves completely—this takes about 30 seconds. Drizzle in the olive oil while whisking to emulsify it. Taste as you go—sometimes I add an extra teaspoon of honey if my tomatoes aren’t super sweet. Toss in the salt and pepper (warning: the pepper will float at first—just keep whisking!). The dressing should look glossy and smell amazing.
Step 3: Combine and Marinate
Pour that glorious dressing over your veggies and gently toss with clean hands or a big spoon—don’t smash the tomatoes! Cover the bowl with plastic wrap or a lid. Here’s the hard part: walk away. Refrigerate for at least 30 minutes, but 2 hours is even better. The onions mellow, the cukes soak up flavor, and everything turns into crunchy, tangy perfection. Sprinkle fresh dill right before serving for that final pop of freshness. Trust me—it’s worth the wait!
Tips for Perfect Healthy Marinated Cucumbers, Onions, and Tomatoes Salad
After making this salad more times than I can count, I’ve picked up a few tricks that take it from good to unforgettable. First, taste your dressing before pouring—tomatoes vary in sweetness, so adjust the honey accordingly. Always use fresh dill (trust me, dried just doesn’t hit the same). And here’s my golden rule: don’t skimp on marinating time! 30 minutes is the bare minimum, but 2 hours makes the flavors sing. Oh, and toss gently—those tomatoes bruise easily. Little details make all the difference!
Ingredient Substitutions & Variations
One of my favorite things about this salad is how easily you can tweak it based on what’s in your fridge or your mood! Out of apple cider vinegar? White wine vinegar works beautifully—just add an extra pinch of sugar to balance the sharper taste. Cherry or grape tomatoes make a fun swap when big tomatoes aren’t at their best (halve them so they soak up the dressing). For a Greek twist, I’ll throw in some kalamata olives and crumbled feta—the salty bite pairs perfectly with the tangy dressing. And if you’re feeling adventurous, a handful of thinly sliced radishes adds fantastic crunch. The possibilities are endless!
Serving Suggestions for Healthy Marinated Cucumbers, Onions, and Tomatoes Salad
This salad shines in so many ways! I love it as a crisp side to grilled chicken—the tangy veggies cut through the smoky richness perfectly. It’s also fantastic with flaky white fish or piled onto crusty bread for a light lunch. On crazy-hot days? I eat it straight from the bowl with a cold drink—pure refreshment in every bite!
Storage & Reheating Instructions
Got leftovers? Lucky you! Store this salad in an airtight container in the fridge for up to 2 days. The cukes and onions stay crisp, but the tomatoes soften a bit—still delicious, just different. No reheating needed—this salad is meant to be enjoyed cold. Just give it a quick stir before serving to redistribute the dressing. Trust me, it’s even better the next day!
Nutritional Information for Healthy Marinated Cucumbers, Onions, and Tomatoes Salad
Let’s talk numbers—this salad is as good for you as it tastes! One generous serving (about 1 cup) packs just 80 calories, with 4g of healthy fats from that olive oil and a refreshing 2g of fiber. The natural sugars clock in at 6g—mostly from the honey and tomatoes’ sweetness. Best part? Zero cholesterol and a good dose of vitamin C from all those fresh veggies. Of course, nutritional values are estimates and can vary based on your specific ingredients. But honestly? When something tastes this good and makes you feel this light, the numbers just feel like a happy bonus!
Frequently Asked Questions
Over the years, I’ve gotten loads of questions about this salad—here are the ones that pop up most often!
Can I use white vinegar instead of apple cider vinegar?
Absolutely! White vinegar works fine—just add an extra teaspoon of honey since it’s sharper tasting. My cousin swears by rice vinegar for a milder flavor. Learn more about different types of vinegar.
How long does this salad keep in the fridge?
It’s best within 2 days—the cucumbers stay crispest that way. By day 3, things get softer but still tasty (I’ve been known to eat it anyway!).
Do I have to peel the cucumbers?
Not at all! The peel adds nice color and crunch. Just give them a good scrub first. Unless they’re waxed—then peeling’s smarter. Proper produce cleaning is essential.
Can I make this ahead?
Yes! In fact, it gets better as it sits. Prep everything up to 4 hours early—just wait to add the dill until serving.
10-Minute Healthy Marinated Cucumbers Salad That Wows
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and healthy salad with marinated cucumbers, onions, and tomatoes. Perfect for a light side dish.
Ingredients
- 2 large cucumbers, sliced
- 1 medium red onion, thinly sliced
- 2 large tomatoes, chopped
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh dill, chopped
Instructions
- In a large bowl, combine cucumbers, onions, and tomatoes.
- In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to coat.
- Sprinkle fresh dill on top.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- For best flavor, marinate for at least 30 minutes.
- Adjust honey quantity based on desired sweetness.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean