A gorgeous salad, Marinated Cucumbers and Onions with Tomatoes, is super easy to make. It’s absolutely perfect for a hot summer day. Use garden fresh pickling cucumbers and tomatoes for maximum flavor.
Looking for a tangy salad recipe to spice up your lunch or dinner? If so, Marinated Cucumbers and Onions with Tomatoes is just the salad the doctor ordered. This low-calorie beauty goes great with sandwiches, burgers, or anything barbecued. After chilling for a few hours, the cukes, onions, and tomatoes absorb the vinegar marinade, resulting in a biting yet sweet taste sensation.
This salad is perfect to include when making a lunch or brunch of salads. Unlike so many salads made with lettuce, potatoes, beans, or pasta, this quick and easy creation adds freshness to any salad array.
As you can tell, I’m obsessed with this salad. I have been ever since I was a little kid. My mother made this all the time during the hot summers in Kansas, using fresh ingredients from her garden.
I would help pick the cucumbers and tomatoes. She would dig up a large white onion from the onion patch. A short time later, the salad was chilling in the fridge, just waiting to be served with fried chicken for dinner.
Now you don’t have to wait for summer to make this salad. You can find all the ingredients any time of the year, except the little pickling cucumbers. You can simply sub regular salad cucumbers or English cucumbers for the pickling ones.
So what are pickling cucumbers?
These short, gorgeous babies are examples of prime pickling cucumbers. They have thinner skins than salad cucumbers, allowing the vinegar marinade to better penetrate the cucumber slices.
Pickling cucumbers have little bumps or warts on the skin surface. Sometimes these bumps have points and are a little sharp. Salad cucumbers have smoother skins.
When selecting cucumbers, look for ones that are firm and brightly colored. Avoid ones that are yellow, limp, and wrinkled at the tips.
Store cucumbers in the refrigerator as they are sensitive to heat which causes them to become limp and wilt. Chilled, they will keep for several days.
After peeling the cucumbers, slice them and the onions thinly, a little under a ¼ inch to help them adequately absorb the marinade. If using a whole tomato, you can make the wedges rather thick as the tomatoes quickly absorb the flavoring of the vinegar marinade.
Best thing about this salad is that the marinade keeps on working for three or four days. This means that you can keep adding more sliced cukes, onions, and tomatoes to the marinade, making more to serve tomorrow and the next day. How convenient is that?
This salad tastes best when chilled for several hours before serving. If you eat it too soon, the veggies will taste more natural instead of tangy and vinegary.
I usually prefer to serve this salad in individual small salad bowls to keep the marinade from running on the plate into my sandwich or other foods. Just a personal thing I suppose, but I don’t like anything making by bread soggy.
One cup of sliced, raw cucumbers has:
Vitamin K – 17.06 mcg or 19% DRI (Dietary Reference Intake)
Molybdenum – 5.20 mcg or 12% DRI
Calories – 16 or 1%
Cucumbers are extremely low in calories. They are a good source of copper, potassium, manganese, Vitamin C, and phosphorus. Cucumbers contain a unique combination of nutrients, flavonoids, lignans, and triterpenes that provide antioxidant, anti-inflammatory, and anti-cancer benefits.
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Hope you make this recipe because it’s:
Easy to make
Crisp and crunchy
Bursting with flavor
Light and healthy
Great for many occasions
Perfect for summertime
I always make this tasty creation several times during the summer, as soon as I spot those little green pickling cucumbers in the grocery store. But I have been known to include it in a winter meal or two because it is just too darn good to only eat a few months of the year.
Make with a red onion instead of a white one for more color.
If you are on a low-salt diet, use a salt substitute product for the teaspoon of salt.
While I have not done so, I suspect that it would be very tasty by adding thinly sliced radishes or jicama.
If you make this recipe let us know, especially if you add any other veggies. Leave a comment and tell us how you liked it. Take a picture and tag it #yourdailyfoodchoices on Instagram! We’d love to see your pretty creation.
Until next time,
Linda and Steve
Equipment recommended for this recipe:
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P.S. Need more ideas for salads especially green salads? Check out this article on how to choose common greens for your salads.