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Easy Marinated Tomato Cucumber Onion Salad or Summer Salad takes advantage of fresh summer produce. It’s light, bright, and fresh. Tomato, cucumber, and onion are complemented by the most delicious dressing.

This makes a great lunch or side with your main dish for dinner.

Easy Marinated Summer Salad tomato cucumber onion


You may know this salad as a Summer Salad. However, here in the south, we start having fresh produce well before the actual first day of summer. Therefore, I’m sharing it with you now so you can grab that fresh produce the minute it gets ripe to make this salad.

Can I use a sugar substitute for the honey?

Yes, you can use granulated sugar (the real thing) as well as any sugar substitute. They all measure differently so sub according to the package directions.

Can I leave out the onion?

The overall flavor of this salad comes from the three main ingredients, tomatoes, onions, and cucumber. I don’t recommend omitting the onion for this reason. Once the veggies sit in the vinegar for a few hours, they mellow. For instance, I’m not a cucumber fan, but I can eat them in this recipe. Although using a Vidalia onion will change the flavor slightly, it’s a good substitution for the red onion.

Obviously, if you simply won’t eat onion, leave them out.

Can I make this in advance?

Yes, in fact, it’s best made 2 to 4 hours in advance. Cover it and chill it for 2 to 4 hours in the refrigerator. Serve with a slotted spoon, draining most of the marinade off. 

This will keep in the refrigerator for about 48 hours. After that, it starts getting mushy and yucky.

summer produce


Full recipe at the bottom of the post.

  1. Tomatoes. I use grape tomatoes when vine ripe tomatoes aren’t available in my area. I recommend fresh, vine-ripened tomatoes cut into chunks when available.
  2. Cucumbers. English cucumber unpeeled is great. You can peel it if you prefer.
  3. Red onion. Cut them into small-ish slivers (see the note above)
  4. Vinegar. Use mild white wine vinegar. In a pinch, you can use red wine vinegar.
  5. Olive oil. Extra virgin olive oil is recommended for salads. It has the most flavor. Here are three top-rated olive oils: Georgia Olive Farms Olive Oil, 16.9 oz(pricey but worth it), California Olive Ranch Global Blend Extra Virgin Olive Oil, 16.9 fl oz, Pompeian® Smooth Extra Virgin Olive Oil
  6. Garlic. Obviously, fresh is best but jarred is okay as well. I don’t recommend garlic powder or garlic salt.
  7. Honey. The best honey to use is raw, unprocessed honey. As well, if you can find raw, unprocessed honey that’s harvested in your area studies have proven it helps with areas. 
  8. Italian seasoning. Like this.


Summer Salad


This base makes a great pasta salad. Simply boil 8 ounces of pasta per the package directions. As well, double the dressing ingredients for this recipe. That is the vinegar, oil, garlic, honey, and seasoning. Stir together and refrigerate for a few hours.

Like this recipe make your pasta salad in advance and refrigerate it. The flavors will hang out and get to know each other.

summer Salad


  1. Southwestern Salad
  2. Keto Avocado Bacon Chicken Salad
  3. Cobb Salad for a Crowd
  4. Avocado Edamame Salad
  5. Mozzarella Watermelon Salad
  6. Brain Boosting Super Salad
  7. Brain Healthy Stuffed Avocado Salad

tomato cucumber onion
Did you try this recipe? Consider giving it a 5-star rating and leaving a comment.

summer Salad


Take advantage of fresh summer produce. This salad is light and bright will complement any main entree.
Author: Paula
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 4 servings


  • 1 pint grape tomatoes or cherry, halved
  • 1 medium English cucumber sliced
  • ½ small red onion sliced thin


  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon honey or agave nectar
  • 3 tablespoons Italian salad dressing seasoning mic like this - not the dressing already made


  • Place tomatoes, cucumbers and onions in a large bowl, set aside.
  • In a mixing cup or small bowl, add olive oil, vinegar, honey, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad.
  • Can be served immediately or stored in the fridge, covered for up to 2 days.***If making the salad ahead of serving, use half of dressing to toss salad and reserve half to add in later. 


Calories: 286kcal | Carbohydrates: 10g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 10mg | Potassium: 421mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1064IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg
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  1. 5 stars
    I think I have a problem – I can’t stop eating this salad! Its seriously SO GOOD!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!