Marinated Cucumbers, Onions, and Tomatoes

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Few dishes scream “refreshing” quite like this vibrant jar of Marinated Cucumbers, Onions, and Tomatoes. Bursting with bright colors, juicy textures, and a bold, tangy flavor, this dish is a summertime classic that brings garden-fresh produce to life. It’s the kind of side that elevates every cookout, picnic, or weeknight meal with its effortless charm. Whether you’re pairing it with grilled meats or just craving something crisp and light, this marinated salad is as versatile as it is delicious.

What sets this recipe apart is the simplicity and speed at which it comes together. No fancy equipment, no long prep time—just raw, crunchy vegetables tossed in a flavorful vinaigrette that does all the magic while it sits. It’s naturally gluten-free, vegan, and low-carb, making it the perfect option for a wide range of dietary needs. And let’s be honest—who can resist that satisfying crunch of cucumber next to the sweet pop of cherry tomatoes?

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Ingredients for Marinated Cucumbers, Onions, and Tomatoes

• 2 large cucumbers, thinly sliced
• 1 pint cherry or grape tomatoes, halved
• 1 medium red or yellow onion, thinly sliced
• 1 bell pepper (any color), diced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/4 cup apple cider vinegar (or white vinegar)
• 1/4 cup olive oil
• 1 tablespoon sugar (or honey, optional for sweetness)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

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Step 1: Prep the Vegetables

Begin by washing all your produce thoroughly. Peel the cucumbers if desired, though leaving the skins on adds extra crunch and color. Slice the cucumbers into thin rounds, halve the cherry tomatoes, and finely slice the onion. If you’re using bell peppers, remove the seeds and dice them into small bite-sized pieces.

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Step 2: Make the Marinade

In a medium bowl or jar, combine the apple cider vinegar, olive oil, sugar (or honey), salt, black pepper, and red pepper flakes if using. Whisk or shake until everything is fully emulsified and the sugar has dissolved. This simple vinaigrette brings out the natural sweetness and acidity of the vegetables while adding depth to the dish.

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Step 3: Toss Everything Together

Place all the chopped vegetables into a large mixing bowl. Pour the vinaigrette over the top, and toss everything together until the vegetables are evenly coated. Add in the chopped parsley and give it one last mix to incorporate the fresh herbs.

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Step 4: Marinate and Chill

Transfer the marinated mix to a large jar or container with a lid. Cover and refrigerate for at least 2 hours, but ideally 4-6 hours for the flavors to fully develop. Stir occasionally if possible to ensure all the vegetables soak up the marinade evenly.

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Step 5: Serve and Enjoy

Once marinated, give the salad a gentle stir and serve chilled. It’s perfect as a zesty side dish, a light appetizer, or even piled onto crusty bread for a fresh snack.

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Storage Instructions

Store your Marinated Cucumbers, Onions, and Tomatoes in an airtight container or mason jar in the refrigerator. The flavors continue to deepen as they sit, making leftovers even more delicious the next day. This salad stays fresh for up to 5 days, though the cucumbers may soften slightly over time.

For best texture, avoid freezing, as the vegetables will lose their crispness once thawed. Always use a clean spoon to serve in order to prevent early spoilage.

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Estimated Nutrition (Per Serving – approx. 1 cup)

• Calories: 80
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 190mg
• Total Carbohydrates: 7g
• Dietary Fiber: 1.5g
• Sugars: 4g
• Protein: 1g
• Vitamins: High in Vitamin C and Vitamin A
• Gluten-Free | Vegan | Low-Carb

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Frequently Asked Questions

What kind of vinegar works best?

Apple cider vinegar is ideal for its mellow, fruity tang, but white vinegar or red wine vinegar are great substitutes too.

Can I make this ahead of time?

Absolutely! It’s even better after marinating for a few hours or overnight. Just give it a quick stir before serving.

Will the cucumbers stay crunchy?

Yes, especially if you serve it within the first 1–2 days. After that, they may soften but still remain flavorful.

Can I use other vegetables?

Definitely! Try adding radishes, celery, or even thinly sliced carrots for extra color and crunch.

Is this dish keto-friendly?

Yes, it can be. Just skip or reduce the sugar/honey to fit your carb limits.

Do I need to peel the cucumbers?

Not at all. If using English or Persian cucumbers, keep the skin on for added texture and nutrients.

Can I use dried herbs instead of fresh?

You can, but fresh parsley adds a more vibrant flavor. Use about 1 tablespoon dried if substituting.

How do I serve this dish?

It’s perfect as a side for grilled meats, sandwiches, or as part of a picnic spread. You can even serve it over rice or quinoa for a light meal.

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