Cracker Barrel Cucumber Tomato and Onion Salad Recipe

Cracker Barrel Cucumber Tomato and Onion Salad Recipe is a crisp American side dish made with fresh vegetables. This refreshing salad features crunchy sliced cucumbers, sweet grape tomatoes, and sharp white onions tossed in a tangy vinegar dressing with a hint of Italian herbs.

I’ve made this several times and found that the thickness of the onion makes or breaks the dish. If you slice them too thick, the raw bite overpowers the sweet tomatoes, but paper-thin slices soften beautifully in the vinegar. Always use a mandoline or a very sharp knife to get those onions translucent before you add them to the bowl.

The vinegar dressing is doing more work than you’d think here. Without that hour in the fridge, the cucumbers won’t have that signature pickled snap that people love about the restaurant version. I usually start this before I even think about the main course so it has plenty of time to get cold.

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Cucumber Tomato and Onion Salad Recipe Ingredients Recipe

For the Vegetables

3 large cucumbers, sliced into 5mm (1/4in) rounds
450g (1lb) grape tomatoes, halved
75g (2.5oz) white onion, very thinly sliced

For the Dressing

250ml (9fl oz) white vinegar
100g (3.5oz) caster sugar
2 tbsp Italian dressing

Cracker Barrel Cucumber Tomato and Onion Salad Recipe

How To Make Cucumber Tomato and Onion Salad Recipe

Prepare the vegetables: Toss the cucumber rounds, halved grape tomatoes, and sliced white onion together in a large glass mixing bowl until they are evenly mixed. Make sure the onion layers are separated so they can soak up the dressing later.
Whisk the dressing: Combine the white vinegar, caster sugar, and Italian dressing in a separate jug or small bowl and beat the mixture hard with a whisk. Keep going until you can no longer see any sugar crystals at the bottom of the container.
Coat the salad: Pour the finished liquid over the vegetable mixture and use two large spoons to lift and turn the ingredients. Continue tossing until every slice of cucumber and tomato is wet and shiny.
Chill the mixture: Cover the bowl tightly with clingfilm and keep it in the fridge for at least 1 hour. You will know it is ready when the cucumbers look slightly translucent and the onions have lost their harsh raw smell.
Serve the salad: Give the vegetables one final stir to bring the dressing up from the bottom of the bowl. Spoon the salad into bowls, making sure each portion gets a bit of the liquid.

Recipe Tips

Use English cucumbers. These have thinner skins and fewer seeds, which means they won’t get watery or bitter whilst they sit in the fridge. If you use standard ones, peel them in strips to leave a bit of green for colour.
Slice the onions thin. Use a mandoline to get the white onion slices as thin as possible so they soften in the vinegar. If they are too chunky, they will stay crunchy and dominant.
Dissolve the sugar fully. Check the bottom of your dressing bowl before pouring it over the vegetables to ensure no grains remain. If the sugar isn’t dissolved, the salad will feel gritty rather than smooth and tangy.
Give it time. Do not skip the hour in the fridge as the vegetables need that time to slightly pickle in the vinegar. The flavour is much better on the second day if you have leftovers.
Keep it cold. Serve this in a chilled bowl if you are eating outside to stop the cucumbers from going soft in the heat. It tastes best when it is icy cold.

What To Serve With Cucumber Tomato and Onion Salad Recipe

This salad works brilliantly with grilled meats like steak or sticky barbecued ribs. The sharp vinegar cuts through the fat of the meat and cleanses your palate between bites.

Try it alongside a jacket potato with plenty of butter or a simple piece of grilled salmon. It is also a great addition to a summer picnic spread with cold chicken drumsticks and crusty bread.

How To Store Cucumber Tomato and Onion Salad Recipe

Fridge: Keep the salad in an airtight container in the fridge for up to three days. The vegetables will release more water the longer they sit, so the dressing will become thinner over time.
Reheat: This dish must be served cold and should never be heated. If it has been sitting on the counter for a while, pop it back in the fridge for twenty minutes to restore the crunch.
Freeze: Do not freeze this salad as the cellular structure of the cucumbers and tomatoes will collapse. Once thawed, the vegetables would turn into a mushy, unappealing mess.

Cucumber Tomato and Onion Salad Recipe Nutrition Facts Recipe

Calories: 145
Protein: 2g
Fat: 1g
Carbohydrates: 32g
Sugar: 28g
Sodium: 120mg

Estimated. May vary based on ingredients and cooking methods.

Try More Recipes:

Cracker Barrel Mac and Cheese Recipe
Cracker Barrel Baby Carrots Recipe
Cracker Barrel Country Fried Steak Recipe

FAQs

Why is my salad dressing so watery?

The cucumbers and tomatoes naturally release their juices when they hit the salt and acid in the dressing. This is normal and creates a lovely light brine that you can spoon over the veg.

Can I use apple cider vinegar instead of white vinegar?

Yes, you can swap the vinegars but it will change the colour to a golden brown and add a fruity note. White vinegar is what gives the Cracker Barrel Cucumber Tomato and Onion Salad Recipe its clean and sharp finish.

How do I stop the onions from being too strong?

Soak the sliced onions in a bowl of ice water for ten minutes before adding them to the salad. This removes the sulphur compounds that cause that burning raw onion taste.