The Ultimate Make-Ahead Summer Salad

This Marinated Cucumber, Tomato, and Onion Salad is the kind of dish that makes summer meals effortless.

With just a handful of fresh ingredients and a quick toss in a tangy dressing, it transforms into a bright, juicy, and refreshing side that only gets better as it sits.

The cucumbers and onions take on a lightly pickled crunch, while the tomatoes soak up all the flavor, making every bite irresistibly delicious.

Serve it at your next cookout, pile it onto greens, or toss it with pasta for an easy meal.

Bonus? Any leftovers blend into a quick gazpacho or a vibrant dressing.

Simple, fresh, and endlessly versatile—this salad is a must-try!

For the Salad

Tomatoes – Use ripe beefsteak tomatoes for the best flavor, but Roma or cherry tomatoes work well too.
Cucumbers – English cucumbers are preferred for their thin skin and mild sweetness, but any variety will do.
Red Onion – Adds a bit of spice and crunch; can be substituted with Vidalia or yellow onion for a milder taste.

For the Dressing

Extra-Virgin Olive Oil – Provides richness and helps meld all the flavors together.
Sherry Vinegar – Adds a tangy kick that balances the sweetness of the tomatoes.
Dried Herbs – A blend of herbes de Provence or Italian seasoning brings depth to the dressing.
Kosher Salt – Enhances all the flavors in the salad.
Black Pepper – Freshly ground black pepper adds a mild heat.
Red Pepper Flakes (Optional) – If you like a little extra spice, a pinch of these will do the trick.

For Garnish (Optional)

Fresh Herbs – Chopped parsley, basil, chives, or chervil add a burst of freshness before serving.

This simple yet flavorful salad is easy to prepare and gets better as it marinates!

Marinated Cucumber, Tomato, and Onion Salad

Looking for a simple, refreshing, and make-ahead salad that bursts with flavor? This Marinated Cucumber, Tomato, and Onion Salad is the perfect balance of tangy, juicy, and crisp ideal for summer cookouts, picnics, or meal prep.

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Course: Side Dish

Cuisine: American, Southern

Keyword: Marinated Cucumber, Tomato, and Onion Salad

Prep Time: 15

Marinate Time:: 24

Total Time: 24

Servings:

.

Ingredients

2/3 cup extra-virgin olive oil
2 1/2 Tbsp sherry vinegar
1 Tbsp dried herbes de Provence or Italian herb blend
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Pinch red pepper flakes (optional)
3 large ripe beefsteak tomatoes, cored and cut into 3/4-inch chunks
1 medium red onion, halved and thinly sliced
1 large English cucumber, peeled, quartered lengthwise, and diced into 1/2-inch chunks
Fresh herbs for garnish (parsley, basil, chives, or chervil, optional)

Instructions

Prepare the Dressing
In a large bowl, whisk together olive oil, vinegar, dried herbs, salt, black pepper, and red pepper flakes (if using).
Add the Vegetables
Add the chopped cucumbers, tomatoes, and onions to the bowl. Toss gently to coat everything evenly in the dressing.
Marinate
Let the salad sit at room temperature for 1 hour, stirring occasionally. Cover and refrigerate for at least 12 hours (or up to 24 hours), stirring every few hours to ensure the flavors meld.
Serve
Remove from the fridge 30–60 minutes before serving to allow the flavors to bloom at room temperature. Toss again and garnish with fresh herbs if desired.

Storage Tips

This salad can be refrigerated for up to 4 days. Over time, the vegetables will soften, but any leftovers can be blended into a quick gazpacho or used as a flavorful dressing.

Serving Suggestions

Enjoy as-is, serve over greens, mix into pasta or rice, or top with crunchy pita chips for a twist on fattoush.

Nutrition

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FAQs: Making This Salad Even Easier

Can I make this ahead of time?
Absolutely! In fact, this salad tastes even better after marinating for a few hours. If you have time, let it sit overnight in the fridge—the flavors get bolder, and the cucumbers take on a light pickle-like crunch.
Do I need to peel the cucumbers?
Totally up to you! If you’re using English cucumbers, the skin is thin and mild, so you can leave it on. If you’re using thicker-skinned varieties, peeling might give the salad a smoother texture.
What’s the best vinegar to use?
Sherry vinegar adds a subtle sweetness, but you can use whatever you have on hand. White vinegar works, too—just add a pinch of sugar to balance the tang.
How long does this salad last?
Stored in an airtight container in the fridge, this salad will stay fresh for up to 4 days. Just know that the cucumbers will soften over time, but the flavors will still be delicious.
What can I serve this with?
This salad is the perfect side for grilled meats, BBQ, sandwiches, or even as a topping for burgers. Feeling creative? Toss it with cooked pasta, quinoa, or even crunchy pita chips for a whole new dish!