Cucumber Tomato Salad with Apple Cider Vinaigrette
Cucumber tomato salad has fresh vegetables and a tangy apple cider vinaigrette. Make this recipe for an easy side dish that goes with any meal!
This marinated vegetables salad is delicious at any time of year, but it’s the best as a refreshing side salad on a hot summer day.
It’s full of simple, fresh ingredients and it’s really easy to make!
All it takes is about 15 minutes to prep the ingredients and a couple of hours of marinating time.
Cucumber tomato onion salad is a great side dish for weeknight dinners, family barbecues, or neighborhood potlucks.
Types of Cucumbers
While there are dozens of different varieties, cucumbers are typically divided into three groups: slicing, pickling, and seedless.
- Slicing cucumbers are the ones typically found in produce bins. They have tough, waxy skin and are firmer than other varieties, which makes them easy to slice.
- Pickling cucumbers are just how they sound – grown shorter and thicker to be used for pickling
- Seedless cucumbers, also known as English, burpless, or hothouse, these cucumber varieties typically have smaller seeds and thinner skin. As a result, they are easier to digest. Also, the skin tends to be less bitter than other varieties.
Slicing or seedless varieties work best for this recipe. To reduce the bitter flavor of slicing cucumbers, remove some or all of the skin.
Ingredients You’ll Need:
- apple cider vinegar marinade
- cucumber & onion
- olive oil
For the Salad:
- Cucumbers – any variety, but I usually use hothouse or English cucumbers
- Red onion
- Tomatoes – use your favorite variety
- Fresh parsley
For the Apple Cider Vinaigrette:
- Apple cider vinegar – or red wine vinegar
- Sugar – regular granulated
- Olive oil
- Salt & pepper
How to Make Cucumber Tomato Salad:
STEP ONE: Prep the salad ingredients:
- Cut the cucumbers in half lengthwise, then slice to create half-rounds. Slice the red onion very thinly, then cut into 1-inch strips.
- Chop the tomatoes into bite-sized chunks. For cherry or grape tomatoes, just slice them in half.
- Add the cucumber and red onion to a bowl. Place the tomatoes in a covered container and refrigerate them for later.
STEP TWO: Make the apple cider vinaigrette:
- Whisk together the vinaigrette ingredients in a bowl or large glass measuring cup until the sugar is completely dissolved.
- TIP: Depending on your dietary needs, you can replace the sugar with any granulated sugar substitute. Honey or agave can be used as well, but start with half the amount listed for the sugar and adjust to taste.
STEP THREE: Add dressing to the vegetables:
- Pour the vinaigrette over the cucumber and red onion, stirring to coat all the pieces.
- Place the bowl in the refrigerator for at least 2 hours so the vegetables can soak up all of the marinades.
- When you’re ready to serve, drain off most of the excess marinade. Then, mix in the tomatoes and fresh parsley and enjoy!
- Freeze the onions for 15 minutes or so before slicing. This reduces the enzyme that causes tears.
- Make the vinaigrette ahead of time. Then, store in the refrigerator for up to a week. Be sure to shake well before using.
- Use apple cider vinaigrette for other recipes like marinating meat, drizzling over grilled veggies, or as a dressing for a tossed green salad.
For more flavor and texture, consider mixing in more ingredients at the end. Some ideas are:
- Crumbled feta cheese
- Avocado chunks
- Sliced or cubed salami
- Mozzarella balls
- Greek olives
- Seasoned croutons
What to serve with cucumber tomato onion salad
This salad pairs well with just about anything. It’s a great side for chicken, steak, fish, and seafood.
Cucumber Tomato Salad with Apple Cider Vinaigrette
Cucumber tomato salad has fresh veggies in a tangy apple cider vinaigrette marinade. Make this recipe today for a tasty snack or easy side dish!
- 2-3 cucumbers, any kind will work (I usually use 2 large hot house or English cucumbers), thinly sliced
- ½ cup red onion, very thinly sliced
- 1 cup water
- ½ cup apple cider or red wine vinegar
- ¼ cup sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 medium tomatoes, chopped (or 2-3 cups of any tomato you like)
- 3 tablespoons olive oil
- ¼ cup chopped fresh parsley, optional
Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper, and oil until the sugar is dissolved.
Pour over the cucumbers and onions and let sit in the refrigerator for at least 2 hours (and up to 6).
Pour off all but a few tablespoons of the liquid. Add the tomatoes and herbs and toss to combine. Serve and enjoy!
Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 323mg | Fiber: 2g | Sugar: 12g | Vitamin A: 795IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
Cucumbers: Any variety, but I usually use hothouse or English cucumbers.
Make the vinaigrette ahead of time. Then, store in the refrigerator for up to a week. Be sure to shake well before using.
Use apple cider vinaigrette for other recipes like marinating meat, drizzling over grilled veggies, or as a dressing for a tossed green salad