Cucumber Tomato and Onion Salad – Easy Cracker Barrel Copycat

This Cracker Barrel Cucumber Tomato and Onion Salad is a simple chilled side made with fresh veggies and a tangy-sweet vinegar dressing. No stove, no stress — just slice, toss, and chill. It’s budget-friendly, easy to prep ahead, and perfect when it’s too hot to cook but you still want something that tastes like effort.

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Quick Summary

• Prep time: 10 mins
• Chill time: 1–3 hours
• Flavor: Tangy, sweet, refreshing
• Great for: BBQs, meal prep, midweek resets

Why I Like This Recipe

Honestly? I was just trying to clean out my fridge. Found some cucumbers and grape tomatoes and ended up making this. Didn’t even think it’d slap this hard. Been keeping a bowl in the fridge ever since — just a cold, crunchy bite whenever I need a break.

Ingredients

Veggies:

• 3 cucumbers, sliced into ¼-inch rounds
• 16 oz grape tomatoes, halved
• ½ cup white onion, thinly sliced

Dressing:

• 1 cup white vinegar
• ½ cup sugar (or less to taste)
• 2 tbsp Italian dressing (any brand)

How To Make Cucumber Tomato and Onion Salad 

1. Prep your veggies: Slice everything and toss it into a big bowl. Keep the cucumbers even-ish so they crunch right. Tomatoes in halves, onion thin.
2. Mix the dressing: Whisk vinegar, sugar, and Italian dressing together until the sugar dissolves. Taste it — you can adjust the sweet or tang if needed.
3. Combine + chill: Pour dressing over veggies. Toss gently so it’s all coated. Cover and let it sit in the fridge for at least 1 hour (more = better flavor).
4. Serve cold: Drain off a little liquid before serving if it’s watery. Spoon it into bowls or just eat straight from the container — we don’t judge here.

Tips for Success

• Grape tomatoes work best — they don’t get soggy.
• Thin onion slices = less harsh, more mellow flavor.
• Start with ¼ cup sugar if you don’t like it too sweet.
• Let it sit for at least an hour, longer if you can.
• Drain before serving so it’s not a soup.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days. Stir before serving again — stuff settles.
• Freezer: Nope. Just no. Don’t do it.

Frequently Asked Questions

• Can I use English cucumbers?
  Yep. They’re usually sweeter and don’t need peeling.
• What’s a good sub for white vinegar?
  Apple cider vinegar works. It’ll be slightly softer in flavor.
• Is Italian dressing necessary?
  It gives it a little extra flavor, but you can skip it or use a splash of olive oil instead.
• Can I make it ahead?
  Yes — it gets better as it sits. Just drain before serving.
• Does it stay crunchy?
  Mostly, yes. Day one and two are best. After that, it starts softening a bit.

Common Mistakes and How to Dodge Them

• Using soft cucumbers: If they’re bendy or shriveled, toss them. This salad is all about the crunch.
• Over-slicing the onion: Too thick and it’s overwhelming. Slice it thin. Like… “barely-there” thin.
• Too much sugar too fast: Start small. You can always add more, but once it’s in, you’re stuck with sweet salad.
• Forgetting to chill it: The dressing needs time to soak into the veggies. Otherwise, it’s just raw salad in a jar.
• Not draining the extra liquid: Cucumbers release a ton of water. Before serving, pour off a bit so it’s not swimming.

Nutrition Facts (Per Serving)

• Calories: 120 kcal
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 180mg
• Potassium: 320mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 1g

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