The salad in your photo appears to be a fresh marinated cucumber, tomato and onion salad with a light, tangy vinegar dressing. The combination is especially good chilled because the vegetables release a little of their natural juice into the dressing. Similar versions use vinegar, oil, salt, pepper and a small amount of sugar, then rest the salad before serving.
Ingredients
Serves 4–6
For the salad
3 medium English cucumbers
4–5 ripe tomatoes
1 small red or sweet onion
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped — optional
1 small green chili, thinly sliced — optional
½ tsp freshly ground black pepper
Tangy dressing
¼ cup apple cider vinegar
2 tbsp white vinegar
3 tbsp extra-virgin olive oil
1–2 tsp granulated sugar or honey
¾ tsp salt
½ tsp black pepper
1 small garlic clove, finely minced
1 tbsp water
A vinegar-to-oil balance around 2:1 gives this style of salad a particularly bright dressing, while sugar helps soften the sharpness of the vinegar.
Instructions
1. Prepare the cucumbers.
Wash and slice the cucumbers into approximately ¼-inch rounds. For the striped appearance in the photo, peel alternating strips of skin rather than peeling them completely.
2. Prepare the tomatoes.
Cut tomatoes into bite-size wedges or chunks. If they’re extremely juicy, let them drain in a colander for a few minutes. This keeps the finished salad from becoming excessively watery.
3. Slice the onion.
Thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 10–15 minutes, then drain well.
4. Make the dressing.
Whisk together apple cider vinegar, white vinegar, olive oil, sugar, salt, pepper, garlic and water until combined.
5. Combine.
Place cucumbers, tomatoes, onion, parsley, dill and optional chili in a large bowl. Pour the dressing over everything.
6. Toss gently.
Mix carefully so the tomato pieces don’t become crushed.
7. Marinate.
For a quick salad, let it stand for 20–30 minutes in the refrigerator. For a deeper marinated flavor, refrigerate for 1–2 hours. Similar traditional versions are intentionally chilled or marinated before serving.
8. Taste before serving.
Add additional salt, pepper or vinegar if needed. Give it one final gentle toss.
To make it look like the photo
Use small Persian or English cucumbers.
Cut some cucumbers into rounds and others into half-moons.
Use a mixture of cherry tomatoes and larger ripe tomatoes.
Keep the onion thinly sliced rather than finely minced.
Don’t overdress it—the vegetables should remain clearly visible.
Serve in a clear glass bowl for the colorful layered appearance.
Add a little freshly cracked black pepper immediately before serving.
Easy variations
Mediterranean: Add oregano, parsley and a little lemon juice.
Creamy: Add crumbled feta immediately before serving.
Spicy: Add jalapeño or red pepper flakes.
Herby: Increase the dill and add fresh basil.
Sweet-tangy: Increase the sugar to 1 tablespoon for a more pronounced sweet-and-sour dressing.
Extra crunchy: Add thinly sliced bell pepper or radish.
Nut information
This recipe is naturally nut-free. There are no peanuts or tree nuts in the ingredients.
For someone with a serious nut allergy, however, check packaged ingredients such as vinegar-based dressings, seasonings or flavored oils for allergen statements and avoid cross-contact during preparation.
The salad is also naturally vegetarian, vegan and dairy-free as written. It is gluten-free as long as the individual packaged ingredients are gluten-free.
Storage
Store covered in the refrigerator for up to 2 days. The vegetables will become softer and release more liquid as they sit, so the salad is at its crispiest shortly after preparation. For meal prep, you can keep the dressing separate and toss it with the vegetables shortly before serving.
Q&A
Can I make this ahead of time?
Yes. In fact, a short marinating period improves the flavor. For maximum crunch, prepare the vegetables ahead but add the dressing closer to serving.
Why is my salad watery?
Cucumbers and tomatoes naturally contain lots of water. Salting the cucumbers briefly and patting them dry, and draining very juicy tomatoes, can help.
Can I use regular cucumbers?
Yes. English cucumbers are convenient because their skin is thin and they have fewer seeds, but regular garden cucumbers work perfectly well.
Can I skip the sugar?
Absolutely. The sugar isn’t there to make the salad sweet; it simply balances the acidity. You can omit it or replace it with a little honey.
Which vinegar is best?
Apple cider vinegar gives a fruity tang. White vinegar produces a sharper, cleaner flavor. Red wine vinegar is another good option.
Can I use lemon instead of vinegar?
Yes. Replace part or all of the vinegar with fresh lemon juice for a brighter, more citrusy salad.
Can I add feta?
Yes. Feta makes it more substantial and gives it a salty, creamy contrast.
Is this good for meal prep?
Yes, but it’s best within 1–2 days. Keep the dressing separate if you want the cucumbers and onions to remain particularly crisp.
What should I serve it with?
It’s excellent alongside grilled chicken, fish, burgers, barbecue, roasted meats, sandwiches or rice dishes. Similar cucumber-tomato salads are commonly served as refreshing sides with grilled or fried foods.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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