There’s something magical about a dish that brings together just a handful of humble ingredients to create a burst of freshness and flavor. That’s exactly what this Cucumber, Onion, and Tomato Salad does—and it does it beautifully. Whether you’re hosting a backyard barbecue, prepping for a quick weekday lunch, or need a light side dish to complement grilled meats or hearty mains, this salad fits the bill.
The inspiration for this recipe comes from long summer afternoons at my grandmother’s house. Her garden overflowed with ripe tomatoes, crisp cucumbers, and aromatic herbs. She’d slice everything up, toss it in a bowl with a splash of vinegar and olive oil, and let it sit just long enough to soak in the flavor. It was simple, rustic, and completely unforgettable. Today, I’m sharing this recipe with a few modern tweaks—but the heart of it remains the same.
Why You’ll Love This Salad
- Fresh & Flavorful – Every bite is a combination of juicy tomatoes, crunchy cucumbers, and zesty onions.
- Quick & Easy – Just 10 minutes of prep time and a brief chill in the fridge.
- Healthy & Light – Packed with nutrients, fiber, and healthy fats from olive oil.
- Versatile Side Dish – Perfect for everything from grilled chicken to pasta or sandwiches.
- Make-Ahead Friendly – Tastes even better after marinating!
Ingredients You’ll Need
This salad is all about simplicity and balance. Here’s what you’ll need:
- 2 large cucumbers, sliced – Use English or Persian cucumbers for fewer seeds and a more tender bite.
- 1 pint cherry tomatoes, halved – Or swap in 2 large ripe tomatoes, diced. Heirloom tomatoes add a lovely color variation.
- ½ red onion, thinly sliced – Soak in cold water for a few minutes to mellow the sharpness, if desired.
- ¼ cup olive oil – A good-quality extra virgin olive oil adds depth and fruitiness.
- 2 tablespoons red wine vinegar – Apple cider vinegar is a great substitute.
- 1 teaspoon sugar – Optional, but helps balance the acidity.
- ½ teaspoon salt – Adjust to taste.
- ¼ teaspoon black pepper – Freshly ground is best.
- ½ teaspoon dried oregano – Italian seasoning works too, or even a sprinkle of thyme.
- ¼ cup fresh parsley or basil, chopped – For that fresh herbaceous pop.
Step-by-Step Directions
1. Prep the Vegetables
Start by slicing the cucumbers and onions thinly. Halve the cherry tomatoes, or dice whole tomatoes if using. Combine them in a large mixing bowl.
Pro Tip: Want extra crunch? Use cucumbers with the skin on. Just give them a good rinse first!
2. Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar (if using), salt, pepper, and oregano. The sugar isn’t necessary but helps mellow the tang if your tomatoes or onions are especially sharp.
3. Toss Everything Together
Pour the dressing over the vegetables. Use tongs or a large spoon to toss everything gently but thoroughly, making sure all the veggies are coated in the tangy vinaigrette.
4. Chill and Marinate
Let the salad sit in the refrigerator for 15–30 minutes. This brief rest helps the flavors meld beautifully and slightly softens the vegetables.
5. Garnish and Serve
Sprinkle with chopped parsley or fresh basil just before serving. Serve chilled or at room temperature for best flavor.
Serving Suggestions
This Cucumber, Onion, and Tomato Salad is a workhorse in the kitchen. It pairs with a variety of mains and adds brightness to any meal.
- With grilled meats – Chicken, steak, lamb, or even kebabs.
- Next to pasta – A refreshing counterpart to creamy or cheesy pasta dishes.
- Tucked in pita – Add hummus or grilled chicken for a quick wrap.
- With crusty bread – Sop up the leftover vinaigrette—it’s too good to waste!
- As a BBQ side – Bring it to your next cookout. It travels well and holds up in the heat.
Make It Your Own: Variations and Add-Ins
This salad is endlessly customizable. Here are a few ideas to make it your own:
1. Add Cheese
- Feta, goat cheese, or fresh mozzarella add creaminess and a salty punch.
2. Include More Veggies
- Add bell peppers, radishes, or avocado for more texture and nutrition.
3. Go Mediterranean
- Toss in some olives or capers, sprinkle with sumac, or switch to lemon juice for a different zing.
4. Make It a Meal
- Add protein like grilled shrimp, chickpeas, or quinoa for a complete, hearty dish.
Tips for the Best Salad Ever
1. Use Ripe Tomatoes
Flavor matters! If your tomatoes aren’t in season, try cherry or grape tomatoes—they’re usually sweeter and more reliable year-round.
2. Don’t Skip the Chill Time
Even 15 minutes makes a difference. The vegetables soak up the vinaigrette and become even more flavorful.
3. Slice Onions Thinly
This helps them blend into the salad without overpowering it. A mandolin slicer works great here.
4. Taste Before Serving
Flavors evolve as the salad sits. Before serving, give it a final toss and adjust seasoning if needed.
Storage and Leftovers
Store any leftovers in an airtight container in the refrigerator. The salad is best enjoyed within 24–36 hours, as the vegetables can lose their crunch over time.
Note: If you’re prepping ahead, keep the dressing separate and toss right before serving to maintain texture.
Health Benefits of This Salad
This salad isn’t just tasty—it’s loaded with nutritional perks:
- Cucumbers are hydrating and low in calories.
- Tomatoes offer a great source of vitamin C and lycopene, a powerful antioxidant.
- Red onions contain anti-inflammatory compounds and antioxidants.
- Olive oil is rich in heart-healthy fats.
- Fresh herbs support digestion and add micronutrients.
Altogether, you’re looking at a dish that’s under 150 calories per serving, vegan, gluten-free, and incredibly satisfying.
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time?
Absolutely! It actually improves with a short rest in the fridge. Just be sure to eat it within a day or two for peak texture and freshness.
What can I use instead of red wine vinegar?
Apple cider vinegar, white wine vinegar, or even fresh lemon juice work beautifully. Each will give the salad a slightly different personality.
Is this salad keto or low-carb?
Yes! It’s naturally low in carbs and fits well into a ketogenic diet, especially if you skip the sugar.
Can I make it spicy?
Definitely. Add a pinch of crushed red pepper flakes or thinly sliced jalapeño for some heat.