20-Minute Marinated Cucumber and Tomato Salad
A refreshing marinated salad featuring crisp cucumbers, sweet onions, and fresh tomatoes in a tangy-sweet vinegar dressing. The cucumbers are salted to draw out excess moisture, then marinated in a blend of white wine and rice vinegars with mustard seed for depth of flavor. Perfect as a light side dish for summer barbecues, picnics, or alongside grilled meats. The overnight marination allows the flavors to meld beautifully, while adding the tomatoes just before serving keeps them from becoming mushy.
Ingredients
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 tablespoon kosher salt or sea salt
- ½ cup white wine vinegar
- ½ cup rice vinegar
- ⅓ cup granulated sugar, or to taste
- 1 teaspoon mustard seedcelery seed1:1aromatic
different flavor profile
- 2 cups Vidalia or other sweet onion, thinly sliced, halved and cut into half moons
- 3 cups tomatoes, chopped, juices retained
- ½ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon dried red pepper flakes, or to taste(optional)
Instructions
- 1
Layer sliced cucumbers in colander over plate, sprinkling each layer with salt
- 2
Let rest at room temperature for 30 minutes and drain accumulated water without rinsing
- 3
Whisk together vinegars, sugar, and mustard seed in covered storage bowl until sugar dissolves
- 4
Taste and adjust dressing for sweetness
- 5
Top dressing with cucumbers and onions, toss, seal, and refrigerate for at least one hour or preferably overnight
- 6
When ready to serve, chop and add tomatoes with their juices
- 7
Season with black pepper and red pepper flakes, taste and adjust
- 8
Serve with slotted spoon
Tips
Salt the cucumbers for the full 30 minutes to ensure they release maximum moisture and absorb the marinade better.
Add tomatoes just before serving to prevent them from breaking down and making the salad watery.
Use a slotted spoon when serving to leave excess liquid behind and keep the salad from being too wet on the plate.
Good to Know
Refrigerate covered for up to 3 days. Drain excess liquid before serving leftover portions.
Can be made up to 2 days ahead through step 5. Add tomatoes and final seasonings just before serving.
Serve chilled as a side dish with grilled meats, sandwiches, or as part of a summer meal spread.
Common Mistakes
Don't rinse the salted cucumbers to avoid removing the concentrated flavors from the salting process.
Add tomatoes only when ready to serve to prevent them from breaking down and making the salad watery.
Substitutions
different flavor profile
FAQ
Can I make this salad without the overnight marination?
Yes, but marinate for at least one hour minimum. The longer marination develops better flavor as the vegetables absorb the dressing more thoroughly.
What if I don't have both types of vinegar?
You can use 1 cup of just white wine vinegar or rice vinegar, though the combination provides more complex flavor depth.
How long will this salad keep in the refrigerator?
The salad keeps well for up to 3 days refrigerated. Drain any excess liquid that accumulates before serving leftover portions.