My hubby typically hates salad but he downed this so fast! It was that good

Prepare the vegetables: Rinse the cucumbers and tomatoes well and pat them dry. Thinly slice the cucumbers into rounds about 1/8 inch thick so they absorb the marinade quickly but still keep some crunch. Chop the tomatoes into bite-size pieces, removing any tough core. Peel the onion and slice it as thinly as you can into half-moons; a thin slice keeps the onion from overpowering the salad.

Season the vegetables: In a large glass bowl (clear if you have it, so you can see the colors), add the sliced cucumbers, chopped tomatoes, and sliced onion. Sprinkle with about 1/2 teaspoon of the kosher salt, the black pepper, granulated garlic, dried oregano, and dried basil. Gently toss with clean hands or a large spoon to distribute the seasoning without crushing the tomatoes.

Seasoned cucumbers tomatoes and onions in mixing bowl
Seasoned cucumbers tomatoes and onions in mixing bowl

Make the marinade: In a separate measuring cup or small bowl, whisk together the white wine vinegar, red wine vinegar, lemon juice (if using), remaining 1/2 teaspoon kosher salt, and sugar until the sugar and salt start to dissolve. Slowly drizzle in the olive oil and neutral oil while whisking, until the mixture looks slightly thickened and well combined.

Taste the marinade—it should be lightly tangy and a bit sweet; adjust with a pinch more sugar or a splash more vinegar to suit your family’s preferences.

Combine and toss: Pour the marinade evenly over the cucumber, tomato, and onion mixture in the glass bowl. Use a large spoon to gently toss everything together until the vegetables are well coated. Try to keep the tomatoes on top as you stir so they don’t get smashed; a folding motion from the bottom of the bowl works best.

Marinade being poured over vegetable salad
Marinade being poured over vegetable salad

Marinate: Cover the bowl tightly with plastic wrap or a lid. Let the salad sit at room temperature for 20–30 minutes to jump-start the marinating process, then transfer it to the refrigerator for at least 1 hour and up to 4 hours.

During this time, the cucumbers will release some of their juices, which blend with the dressing to create a flavorful, drinkable marinade that even salad skeptics tend to love.

Finish and serve: Just before serving, uncover the bowl, give the salad a gentle stir, and taste the marinade. If it needs a little more brightness, add a small splash of vinegar; if it’s too sharp for your crew, stir in a teaspoon of sugar at a time until it tastes balanced. Sprinkle the chopped fresh parsley over the top for color.

Serve the salad cold, making sure to spoon some of the marinade over each portion—this is often the part that converts the salad-haters.

Finished salad portion with extra marinade spooned over
Finished salad portion with extra marinade spooned over
Store leftovers: If you have any leftovers, cover and refrigerate for up to 2 days. The cucumbers will soften a bit more over time, but the flavors deepen and the salad is still very enjoyable. Stir before serving to redistribute the marinade.

Variations & Tips

For a slightly creamier version that still feels light, whisk in 1–2 tablespoons of full-fat Greek yogurt or sour cream into the marinade, then proceed with the recipe; this often appeals to folks who think they don’t like vinaigrette-based salads. If your household prefers bolder flavors, add 1 small clove of fresh garlic, very finely minced, and a pinch of red pepper flakes to the marinade.

Creamy variation of cucumber tomato onion salad
Creamy variation of cucumber tomato onion salad
To lean into a more Mediterranean direction, swap the dried oregano and basil for 1 teaspoon of dried Italian seasoning, and toss in a handful of crumbled feta cheese and a few sliced Kalamata olives right before serving. For a lower-sugar option, reduce the granulated sugar to 1 tablespoon and compensate with a bit more lemon juice; or use honey instead of sugar for a rounder sweetness.

Garden cucumbers can replace English cucumbers—just peel them if the skins are thick and scoop out large seeds. You can also use red onion for more color and a sharper bite, or mix half red onion and half sweet onion. If you want to turn this into more of a main-dish salad, add drained chickpeas, white beans, or cubes of fresh mozzarella.

The key is to maintain the balance of crisp cucumber, juicy tomato, and mild onion in a tangy-sweet marinade—that balance is what tends to win over even the salad skeptics.

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