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Marinated Cucumber Tomato Salad - Bright, Fresh, and Make-Ahead Friendly

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large cucumbers (English or Persian preferred), thinly sliced
  • 3–4 ripe tomatoes (Roma or cherry), chopped or halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh dill or parsley, chopped
  • 2–3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or sugar (optional, to balance acidity)
  • 1 small garlic clove, finely minced or grated
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional add-ins: 1/2 cup crumbled feta, 1/2 cup sliced olives, crushed red pepper flakes

Method
 

  1. Prep the produce: Slice the cucumbers thinly. Chop or halve the tomatoes. Thinly slice the red onion. Add everything to a large bowl.
  2. Make the marinade: In a small bowl, whisk olive oil, vinegar, lemon juice, honey, garlic, oregano, salt, and pepper until emulsified.
  3. Toss and taste: Pour the dressing over the vegetables. Add the chopped dill or parsley. Toss gently to coat. Taste and adjust salt, pepper, or acidity.
  4. Marinate: Cover and refrigerate for at least 20–30 minutes, or up to 4 hours, to let the flavors meld. Stir once midway if you can.
  5. Finish and serve: Just before serving, taste again. Add feta, olives, or a pinch of red pepper flakes if using. Serve chilled or at cool room temperature.