This Cucumber and Tomato Salad with Vinegar combines crisp cucumbers, juicy tomatoes, and thinly sliced red onion in a bright, lightly sweet vinegar dressing. Fresh parsley adds color and a clean herbal note, while a small amount of olive oil rounds out the acidity.
The salad requires no cooking and benefits from a 30-minute chill before serving. That resting time allows the vegetables to absorb the dressing while keeping their fresh texture.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Additional Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 7 cups
- Servings: 6
- Difficulty: Easy
Why You'll Love This Recipe
- English cucumbers have thin skins and fewer seeds, so they stay crisp without requiring peeling.
- Salting the dressing rather than the cucumbers separately seasons the vegetables while limiting unnecessary moisture loss.
- Red wine vinegar adds clean acidity that balances the sweetness of ripe tomatoes.
- A small amount of sugar softens the sharp edge of the vinegar without making the salad taste sweet.
- Chilling for 30 minutes gives the onion time to mellow and allows the flavors to blend.
Equipment Needed
- Large nonreactive mixing bowl
- Small bowl or liquid measuring cup
- Whisk
- Cutting board
- Chef’s knife
- Large serving spoon
Ingredients You'll Need
For the Salad
- ⭐ 2 large English cucumbers, about 1 1/2 pounds (680 g), halved lengthwise and sliced 1/4 inch thick
- ⭐ 4 medium ripe tomatoes, about 1 1/2 pounds (680 g), cut into 1-inch wedges
- ⭐ 1/2 small red onion, about 1/2 cup (60 g), thinly sliced
- ⭐ 1/4 cup (15 g) chopped fresh parsley
For the Vinegar Dressing
- ⭐ 1/3 cup (80 ml) red wine vinegar
- ⭐ 2 tablespoons (30 ml) extra-virgin olive oil
- ⭐ 1 tablespoon (12 g) granulated sugar
- ⭐ 1 teaspoon (6 g) fine salt
- ⭐ 1/2 teaspoon (1 g) ground black pepper
How to Make Cucumber and Tomato Salad with Vinegar
Prepare the Cucumbers
Rinse and dry the cucumbers. Halve them lengthwise, then cut them into slices about 1/4 inch thick. The slices should be thick enough to remain crisp after marinating.
Cut the Tomatoes and Onion
Cut the tomatoes into 1-inch wedges, removing any tough stem sections. Slice the red onion as thinly as possible so it softens slightly in the dressing.
Make the Vinegar Dressing
In a small bowl or measuring cup, whisk together the red wine vinegar, olive oil, sugar, salt, and black pepper. Continue whisking until the sugar and salt are mostly dissolved.
Combine the Vegetables
Place the cucumbers, tomatoes, red onion, and chopped parsley in a large nonreactive bowl. Gently toss to distribute the onion and herbs without crushing the tomatoes.
Dress the Salad
Pour the vinegar dressing evenly over the vegetables. Fold gently with a large spoon until every piece is lightly coated.
Chill the Salad
Cover the bowl and refrigerate for 30 minutes. Stir once after about 15 minutes so the vegetables marinate evenly.
Check the Texture and Seasoning
Stir the salad again before serving. The cucumbers should remain crisp, the onion should taste less sharp, and a small amount of vegetable juice will have collected in the dressing. Taste and add a small pinch of salt only if needed.
Serve
Transfer the salad to a serving bowl with a slotted spoon for a less juicy presentation, or include some of the dressing for a more marinated texture. Serve chilled.
Tips for Success
- Choose firm cucumbers and tomatoes without soft spots for the best texture.
- Cut the vegetables into similar-size pieces so they marinate evenly.
- Use a glass, stainless-steel, or ceramic bowl. Reactive materials such as unlined aluminum can interact with the vinegar.
- Avoid chilling the salad for many hours before serving, since the tomatoes and cucumbers will continue releasing water.
- Stir gently to keep the tomato wedges intact.
- Taste the salad after chilling, because cold temperatures can reduce the perception of salt and acidity.
Storage, Freezing, and Make-Ahead Instructions
Store Cucumber and Tomato Salad with Vinegar in an airtight container in the refrigerator for up to 2 days. The vegetables will release more liquid and become softer as they sit, so the salad has its best texture on the day it is made.
Freezing is not recommended. Cucumbers and tomatoes become watery and mushy after thawing.
For make-ahead preparation, mix the dressing up to 3 days in advance and refrigerate it in a sealed jar. Slice the onion up to 1 day ahead, but cut the cucumbers and tomatoes shortly before assembling. Combine everything 30 minutes before serving.
If the salad becomes watery during storage, drain off some of the accumulated liquid and add a small splash of vinegar before serving.
FAQ
Can I make this salad ahead of time?
Yes, but it is best assembled only 30 minutes to 2 hours before serving. Longer marinating softens the vegetables and creates more liquid in the bowl.
Do I need to peel the cucumbers?
English cucumbers do not usually need peeling because their skins are thin. Peel regular cucumbers if the skin is thick, bitter, or waxed.
Can I use apple cider vinegar?
Yes. Apple cider vinegar works well and gives the dressing a slightly fruitier, less wine-like flavor.
Why is my cucumber and tomato salad watery?
Both cucumbers and tomatoes naturally release moisture after they are salted and dressed. Serve the salad soon after the chilling period, and use a slotted spoon if you prefer less liquid on the plate.
Can I leave out the sugar?
Yes. The sugar balances the acidity but is not required. Without it, the dressing will taste sharper and more distinctly vinegary.
Cucumber and Tomato Salad with Vinegar
Ingredients
Method
- Difficulty: Easy: Calories Per Serving: Not calculated
- Why This Recipe Works: English cucumbers have thin skins and fewer seeds, so they stay crisp without requiring peeling.
- Salting the dressing rather than the cucumbers separately seasons the vegetables while limiting unnecessary moisture loss.
- Red wine vinegar adds clean acidity that balances the sweetness of ripe tomatoes.
- A small amount of sugar softens the sharp edge of the vinegar without making the salad taste sweet.
- Chilling for 30 minutes gives the onion time to mellow and allows the flavors to blend.
- Equipment Needed: Large nonreactive mixing bowl: Small bowl or liquid measuring cup
- Whisk: Cutting board
- Chef’s knife: Large serving spoon
- For the Salad: large English cucumbers, about 1 1/2 pounds (680 g), halved lengthwise and sliced 1/4 inch thick
- medium ripe tomatoes, about 1 1/2 pounds (680 g), cut into 1-inch wedges
- 1/2 small red onion, about 1/2 cup (60 g), thinly sliced
- 1/4 cup (15 g) chopped fresh parsley
- For the Vinegar Dressing: 1/3 cup (80 ml) red wine vinegar. tablespoons (30 ml) extra-virgin olive oil
- tablespoon (12 g) granulated sugar: teaspoon (6 g) fine salt
- 1/2 teaspoon (1 g) ground black pepper
