Marinated Tomato and Cucumber Salad

A refreshing Mediterranean classic that brings together the sweetness of vine-ripened tomatoes and the crispness of cucumbers, all enveloped in a balanced marinade of vinegar, sugar, and salt. The layers of sliced onion, aromatic garlic, and fresh dill create a harmony of bold flavors that deepen over time, making this an ideal accompaniment or a vibrant appetizer for any table.

Prep: 30 min
Servings: 10
Difficulty: Medium

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What to know about Marinated Tomato and Cucumber Salad

A fresh, tangy Eastern European–style marinated salad with a crisp, juicy bite and a dill‑garlic aroma. Vegan and gluten-free, made in a generous batch—perfect for make‑ahead and feeding a crowd; the flavors intensify after an overnight chill.

Timing: 60 min
Serves: 10
Dietary notes: Gluten-free, Peanut-free, Sesame-free, Nut-free

Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:10

1Wash the cucumbers and tomatoes well.
2If the cucumbers are soft, soak them in cold water for 15-30 minutes to harden.
3Spread the cucumbers into circles about 1.25 cm thick.
4Spread the onion into circles about ½ cm thick and quarter the tomatoes.
5Peel the garlic.
6Wash and dry the jars.
7Put a few sprigs of dill in the bottom of each jar, then add 2-4 cloves of garlic.
8Arrange the onions, cucumbers and tomatoes in two layers in each jar.
9In a large pot, bring the water, salt and sugar to a boil, stir until everything dissolves.
10Remove from the stove and add the vinegar.
11Pour the hot marinade over the vegetables in the jars, up to the top.
12Add a tablespoon of sunflower oil to each jar.
13Put the lids of the jars in boiling water for 10-15 minutes.
14In a large pot, place a towel at the bottom and fill with water, bring to a boil.
15Place the jars full of boiling water on the towel, cover lightly with the lids, and cook gently for 10-15 minutes.
16Remove the jars from the water and close tightly.
17The salad is ready to eat in 1-2 days; Keep open jars in the refrigerator and the rest at room temperature.

Ingredients

5 lbs fresh tomatoes
5 lbs pickled cucumbers (check label for ingredients)
2 lbs onions
2 heads garlic
1 large bunch fresh dill
5 quarts water
8 tablespoons white sugar
9 tablespoons fine sea salt
3/4 cup distilled white vinegar
10 tablespoons sunflower oil (1 tablespoon per jar)

Nutrition

Calories: 158
Protein: 0g
Carbs: 10g
Sugar: 10g

Chef tips

For added heat, include a hot pepper. Use firm, fresh cucumbers for best results.

Culinary reasoning

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Nutrition

Calories: 158
Protein: 0g
Carbs: 10g
Sugar: 10g

Chef tips

For added heat, include a hot pepper. Use firm, fresh cucumbers for best results.

Marinated Tomato and Cucumber Salad

Instructions

Ingredients

Nutrition

Chef tips

Culinary reasoning

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Nutrition

Chef tips