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+ servings
Cucumber Salad in blue bowl with cherry tomatoes on the side and colorful dishcloth

Marinated Cucumber Tomato Salad Recipe

For a quick and satisfying summer dish, this light and savory cucumber and tomatoes salad is the one to try! It will leave you refresh and content.
Course Salad, Side Dish
Cuisine American
Prep Time 12 minutes
Cook Time 1 minute
Total Time 13 minutes
Servings 4 People
Calories 119kcal


  • 1 Large Cucumber About 12 ounces; sliced or diced
  • 1 Cup Cherry Tomatoes Halved
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Grape-Seed Oil Or olive oil
  • ½ Tsp. Kosher Salt or to taste
  • ½ Tsp. Ground Peppercorn or to taste
  • 1 ½ Tsp. Sugar
  • ¼ Cup Fresh Parsley Chopped
  • 1 Garlic Minced


  • Cut the cucumber in half lengthwise; scrape out and discard the seeds. Cut crosswise into ⅛-inch slices. Then chop the tomatoes, garlic and parsley. Place the chopped ingredients in a bowl and set aside.
  • Add the vinegar, oil, salt, pepper, sugar, and garlic. Toss to coat.
  • Cover and refrigerate at least 4 hours or up to 2 days.


For Making This Salad

You may substitute apple cider vinegar as well as white distilled vinegar will work if you do not have rice vinegar; including white wine vinegar.
You can use honey to help sweeten the salad if you do not want to use sugar. 
Always wash the vegetables prior to serving them. 


Serving: 4People | Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 143mg | Potassium: 91mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 4mg