Marinated cucumber and tomato salad {Gluten-free, dairy-free}

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Slightly pickled cucumbers mixed with ripe tomatoes and fresh herbs – is there anything better in the summer? You could eat fresh summer cucumbers and tomatoes all day alone, but the marinade and fresh herbs in this salad really put them on top. This is always a hit at parties and barbecues. Every time I do it, there's not a single cucumber left!

I like to use English or spicy cucumbers in this recipe. If you use regular cucumbers, you would peel and seed them. This salad is great with any type of tomato. Cherry, steak, roma: they all work! What you have on hand. I also like to add thinly sliced ​​red onion. This salad is the perfect way to lighten up a classic summer barbecue with burgers, baked beans, and potato salad. I would like to mention that I am eternally grateful that most good roasts do not contain gluten. I like the sides when it comes to barbecues. This is no exception!

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Marinated cucumber and tomato salad {Gluten-free, dairy-free}

A tasty and fresh salad.


  • 2-3 cucumbers, any kind will work (I usually use 2 large English or greenhouse cucumbers)
  • 1/2 cup red onion, thinly sliced
  • 1 cup of water
  • 1/2 cup apple cider or red wine vinegar
  • 1/4 cup of sugar
  • 1 tablespoon of salt
  • 1 teaspoon of pepper
  • 3 medium tomatoes, chopped (or 2-3 cups of any tomato you want)
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh parsley, optional


  • Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper and oil until the sugar is dissolved. Pour over cucumbers and onions and let sit in the refrigerator for at least 30 minutes or up to 3 hours.

  • Pour all but a few tablespoons of liquid. Add tomatoes and herbs and stir to combine. Serve and enjoy!


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Calories: 299kcal

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