Brenda Gantt Cucumber Tomato Onion Salad
- Prep 15 min
- Chill 1 hr
- Total 1 hr 15 min
- Serves 6
- Level Easy
About Brenda Gantt’s Cucumber Tomato Onion Salad
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for simple, old-fashioned recipes that use what’s fresh and on hand. A marinated cucumber, tomato, and onion salad is a classic example of that approach: nothing cooked, nothing fussy, just garden vegetables in a sharp, slightly sweet vinegar dressing.
This style of salad has been served at Southern tables for generations, often alongside heavier, baked dishes like her cabbage casserole. The cool crunch and tang cut through rich, creamy sides, which is exactly why this salad shows up so often at cookouts, potlucks, and Sunday dinners through the summer months.
It’s also a forgiving recipe. The exact ratio of vinegar to sugar, how long it chills, and which vegetables go in all vary from kitchen to kitchen. What stays the same is the idea: cold, crisp vegetables that taste better the longer they sit in the dressing.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Cucumber Tomato Onion Salad Recipe
Ingredients
Salad
Dressing
Kitchen Tools Needed
- Sharp knife & cutting board
- Large mixing bowl
- Small bowl for the dressing
- Whisk
- Measuring cups & spoons
Instructions
- Slice the vegetables. Slice the cucumbers, cut the tomatoes into wedges or chunks, and thinly slice the onion. Place them all in a large bowl.
- Make the dressing. In a small bowl, whisk together the apple cider vinegar, sugar, oil, salt, and pepper until the sugar dissolves.
- Dress the salad. Pour the dressing over the cucumbers, tomatoes, and onion. Toss gently to coat, being careful not to break up the tomatoes.
- Chill. Cover and refrigerate for at least 1 hour, or up to overnight, so the flavors can meld.
- Serve. Give the salad a gentle stir, taste and adjust the salt, and serve cold. Top with fresh herbs if using.
No oven or stovetop needed. The longer it chills, the more the flavors come together, though the vegetables will keep softening the longer it sits.
Nutrition Facts
| Calories | 90 |
|---|---|
| Protein | 1 g |
| Carbohydrates | 9 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sodium | 310 mg |
| Sugar | 6 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of This Salad
Hydrating
Cucumbers are mostly water, which makes this salad a refreshing, light option in warm weather.
Rich in Vitamin C & Lycopene
Tomatoes provide vitamin C and lycopene, an antioxidant linked to heart health.
Low in Calories
With no cheese, cream, or cracker topping, this salad is naturally light compared to most Southern sides.
Onion Benefits
Onions contain antioxidant compounds that may support heart and immune health.
What to Avoid
Preparation Mistakes
- Don’t slice the vegetables too far ahead of dressing them. Cut tomatoes especially will soften and release juice if they sit too long before the dressing goes on.
- Don’t skip tasting before serving. Salt and acidity mellow as the salad chills, so adjust just before serving.
- Don’t toss too hard. Rough handling breaks down the tomatoes and makes the salad mushy.
Storage Mistakes
- Don’t store it at room temperature. Keep it refrigerated, since it contains fresh, cut produce.
- Don’t expect it to freeze well. Cucumbers and tomatoes turn watery and limp once frozen and thawed, so this salad is a refrigerator-only dish.
Dietary Considerations
- Vegan (as written)
- Gluten-Free
- Dairy-Free
- Contains Added Sugar
Pro Tips for the Best Salad
- Salt the cucumbers separately first if you want a less watery salad: toss them with a little salt, let them sit in a colander for 15 to 20 minutes, then pat dry before combining.
- Use a sweet onion like Vidalia for a milder bite. A sharper onion like white or yellow can be soaked in cold water for 10 minutes to mellow it.
- Cut the tomatoes last and add them closer to serving if you’re prepping ahead, so they stay firm.
- Let it chill at least an hour. The flavor is noticeably better once the vegetables have had time to soak up the dressing.
- Serve it very cold. This salad is best straight from the refrigerator.
What to Serve With This Salad
Beverages
- Sweet tea
- Lemonade
- Chilled white wine
Main Dishes
- Grilled chicken or burgers
- Fried chicken
- BBQ ribs
- Fried catfish
Bread
- Buttermilk biscuits
- Cornbread
Finish the meal with something sweet, like Brenda Gantt’s apple pie or her banana pudding.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Apple cider vinegar | White vinegar or red wine vinegar | White vinegar is sharper; red wine vinegar is milder. |
| Granulated sugar | Honey | Use slightly less, since honey is sweeter. |
| Vegetable oil | Olive oil | Adds a more pronounced flavor. |
| Sweet onion | Red onion | Sharper and more colorful; soak in cold water to mellow. |
| Regular cucumbers | English or Persian cucumbers | Thinner skin, fewer seeds; no need to peel or seed. |
Storage
Refrigerator
Store in an airtight container for 2 to 3 days. The vegetables will keep softening the longer they sit.
Freezer
Not recommended. Cucumbers and tomatoes turn watery and lose their crunch after freezing and thawing.
Make Ahead
The dressing can be made up to 3 days ahead. Slice the vegetables and toss with the dressing up to a day before serving.
Frequently Asked Questions
Yes, and it actually tastes better after resting. Make it up to a day ahead and keep it covered in the refrigerator. If making it more than a few hours ahead, add the tomatoes closer to serving time so they stay firm.
This salad is best within 2 to 3 days. The cucumbers and tomatoes will continue to soften the longer they sit in the dressing, so it’s freshest on the first or second day.
Yes. English cucumbers have thinner skin and fewer seeds, so you can leave the skin on and skip seeding them. Regular cucumbers work too; peel them if the skin is thick or waxed, and scoop out very seedy centers.
Cucumbers and tomatoes both release water as they sit in salt and vinegar. This is normal. To keep it less watery, salt the cucumbers separately and let them drain for 15 to 20 minutes before combining, or simply drain off excess liquid before serving.
Yes. Bell pepper, celery, or avocado are common additions. Add soft ingredients like avocado right before serving so they don’t break down in the dressing.
Mostly. The sugar in the dressing is the only ingredient to watch. Swap it for a low-carb sweetener such as erythritol or stevia, or leave it out and add a little extra vinegar and salt to balance the flavor.
Reader Reviews
More Brenda Gantt Recipes
It’s gonna be good, y’all. Make it for your next family supper.
Back to Recipe