Southern Cucumber, Tomato and Vidalia Onion Salad

This classic Southern cucumber, tomato, and Vidalia onion salad is a refreshing summer side made with a combination of white vinegar and apple cider vinegar, juicy garden vegetables, and a touch of sweetness. The perfect dish for cookouts, Sunday suppers, and backyard gatherings.

If summertime had a flavor, this little salad right here might be it. I grew up watching my grandmother slice cucumbers paper-thin and toss them in an old Pyrex bowl with vine-ripened tomatoes and sweet Vidalia onions, all fresh from the garden. My mama made it too, usually with a splash of vinegar, a sprinkle of sugar, and a whole lot of love.

Back then, we didn’t call it anything fancy. It was just “that cucumber salad,” and it showed up on every Sunday table right beside the butter beans and skillet cornbread. Whether you’ve got homegrown tomatoes or just a good grocery store find, this salad hits every note of crisp, cool, tangy, and sweet. A true Southern staple that’s light, low-calorie, and oh-so-easy to make.

Why You’ll Love This Recipe:

• Bright, crisp, and refreshing for hot summer days
• Uses simple, wholesome ingredients
• Great make-ahead option for cookouts or potlucks
• Naturally low in calories and full of garden-fresh flavor
• A nostalgic taste of Southern tradition

What You’ll Need

(Be sure to see the full printable recipe below this post.)

• English cucumber or garden cucumbers (peeled and sliced)
• Ripe tomatoes (garden fresh if possible) Heirloom or Beef Steak tomatoes are delicious in this recipe.
• Sweet Vidalia onion (or substitute with red/purple onion)
• Apple cider vinegar
• Olive oil (or vegetable/canola oil)
• Water
• Sugar
• Salt
• Pepper
• Optional: chopped fresh basil or parsley

How to make Southern Cucumber, Tomato and Vidalia Onion Salad

1. In a large mixing bowl, combine the sliced cucumber, tomatoes, and onion.
2. In a small bowl, whisk together the vinegars, oil, water, sugar, salt, and pepper.
3. Pour the dressing over the vegetables and gently toss to coat.
4. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to marry.
5. Toss again before serving, and garnish with fresh herbs if desired or grind and sprinkle a little more black pepper over the salad.

Entertaining Tips:

• Serve in a chilled glass bowl for extra presentation points
• Add feta or mozzarella pearls for a twist
• Pairs beautifully with grilled chicken, country ribs, or pinto beans
• A perfect make-ahead for reunions, church suppers, or picnic baskets
• This salad is delicious with fresh vegetables such as fried okra, fried green tomatoes or fresh creamed corn, pinto beans and black-eyed peas.

What Are Vidalia Onions?

Vidalia onions are the South’s sweetest secret—grown only in the mild, low-sulfur soil around Vidalia, Georgia. Thanks to this unique dirt and the warm climate, they’re famously sweet, not sharp like regular onions. First discovered by farmers during the Great Depression, Vidalias quickly became a Southern staple for everything from onion rings to Sunday roasts.

Quick Tip: The flatter the Vidalia onion, the sweeter it tends to be! That’s because flatter onions have a higher water content and lower sulfur, which makes them milder and more mellow in flavor.

Storage Tips:

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• The vegetables will soften over time but still taste delicious
• Not recommended for freezing due to high water content

Why I Use Both White Vinegar and Apple Cider Vinegar

In my version of this classic cucumber, tomato, and onion salad, I use a mix of white vinegar and apple cider vinegar and here’s why:

White vinegar brings that bright, tangy punch we all know and love in old-school Southern pickled salads. It’s bold, it’s sharp, and it gives that clean snap on your tongue.

But sometimes, especially in the summer, I want something just a little softer, a little rounder. That’s where apple cider vinegar comes in. It has a natural fruitiness and mellow sweetness that rounds out the sharpness of the white vinegar without losing the flavor kick. The blend gives the perfect harmony of zing and subtle sweetness like a little Southern sass with a soft finish.

If you’ve ever found full white vinegar a bit too intense, this half-and-half trick is a game changer. Trust me once you try it, you may never go back!

Successful Tips for the Best Summer Salad

• Use garden-fresh cucumbers and tomatoes if you have them. I love heirloom or beef steak tomatoes. If not, look for firm cucumbers and juicy red tomatoes at the store. English or Kirby cucumbers work great, but any fresh ones will do.
• Stick with sweet onions, like Georgia Vidalias, for that authentic Southern flavor. They won’t overpower the dish and add a smooth, mellow bite. Purple onions are a great backup if Vidalias are out of season just keep the slices thin.
• Let it marinate. This salad gets better as it sits. Make it at least an hour before serving, but it’ll keep several days in the fridge and just get more flavorful. Stir it occasionally to keep everything soaking up that delicious vinegar dressing.
• Chill several hours before serving for the most refreshing experience. This dish shines cold on a hot day or better make it the night before.
• Customize the herbs. A little fresh basil or parsley can brighten it up, but keep it simple too many greens can muddy the look and flavor. Sprinkle extra freshly ground black pepper over the salad just before serving.
• Low calorie + big flavor = a win for summertime sides. Serve it alongside grilled chicken, pork chops, pinto beans, or anything from the smoker.

Hope you enjoy this simple but delicious salad as much as me and my family do.

Thanks for stopping by! I’ll be back soon with more delicious Southern recipes.

Aletia

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