There’s something unmistakably refreshing about a vibrant bowl of Cucumber, Onion, and Tomato Salad — it’s as if someone captured the very spirit of summer and plated it just for you! Crisp cucumbers, juicy tomatoes, and sharp red onions mingle in a tangy lemon and olive oil dressing, creating a celebration of flavors and colors that never fails to brighten up a meal. Whether you’re looking for the perfect side to grilled meats, a light lunch, or a crowd-pleasing potluck dish, this salad is endlessly adaptable and so satisfying in its crunchy simplicity.
Ingredients You’ll Need
Pulling together your Cucumber, Onion, and Tomato Salad really is a breeze, and what makes it shine are the quality and freshness of the ingredients. Every single component brings something wonderful: crispness from the cucumber, sweetness from ripe tomatoes, zing and color from the red onion. Let’s take a closer look at what you’ll need and how each one elevates the dish.
- Cucumber: Look for a large, firm cucumber — English cucumbers are fantastic for their mild flavor and minimal seeds, giving the salad great crunch and clean taste.
- Cherry Tomatoes or Tomatoes: Juicy cherry tomatoes, halved, add bursts of sweetness, but you can also dice up ripe medium tomatoes for a more classic touch.
- Red Onion: Thinly sliced, red onion brings a wonderful pop of color and a zesty bite, balancing the mellow vegetables.
- Olive Oil: A good-quality extra-virgin olive oil coats everything in a silky finish and ties the flavors together.
- Red Wine Vinegar: This adds a pleasant tartness and depth — it’s a must for the salad’s bright, summery flavor.
- Lemon Juice: Freshly squeezed lemon juice sharpens up the salad and makes everything taste extra lively.
- Salt: Just enough to draw out the natural juices and enhance every flavor.
- Black Pepper: Adds a gentle heat and complexity — just a sprinkle goes a long way.
- Dried Oregano: The earthy herbal note of dried oregano is not to be missed; it hints at classic Mediterranean vibes.
- Fresh Parsley or Basil (optional): A handful of chopped fresh herbs scattered over the top adds color and an irresistible aromatic garnish.
How to Make Cucumber, Onion, and Tomato Salad
Step 1: Prep the Vegetables
Start by washing all your produce thoroughly — nothing beats the crunch of a fresh cucumber! Slice your cucumber into coins or half-moons, halve the cherry tomatoes (or dice your medium tomatoes), and thinly slice the red onion. The beauty here is in the bite-sized pieces, so aim for consistency to keep every forkful balanced and lovely.
Step 2: Mix the Vegetables
In a large bowl, combine your sliced cucumber, halved tomatoes, and red onion. This is where the Cucumber, Onion, and Tomato Salad truly comes together visually — a medley of colors and shapes that promise plenty of flavor.
Step 3: Whisk the Dressing
Grab a small bowl or jar and add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and dried oregano. Whisk or shake it up until everything is well blended and you see a slightly thickened, glossy dressing. Taste and adjust seasoning if needed — everyone’s palate is different!
Step 4: Dress and Toss
Pour the zesty dressing over your bowl of veggies. Using salad tongs or clean hands, toss gently to coat everything evenly but be careful not to bruise the tender tomatoes. Letting the ingredients mingle for at least ten minutes will allow the flavors to develop and the veggies to get deliciously marinated.
Step 5: Garnish and Serve
Now, for the finishing touches: sprinkle chopped fresh parsley or basil over the salad right before serving. That pop of fresh green lifts everything and makes your Cucumber, Onion, and Tomato Salad look as inviting as it tastes. Serve it up chilled or at room temperature — it’s perfect either way!
How to Serve Cucumber, Onion, and Tomato Salad
Garnishes
A sprinkle of crumbled feta cheese or a handful of sliced kalamata olives takes this salad to the next level, adding creamy, briny notes that pair beautifully with the crisp veggies and tangy dressing. A final dusting of fresh cracked pepper or a squeeze of lemon just before serving never hurts, either!
Side Dishes
Cucumber, Onion, and Tomato Salad is such a versatile partner on the table. It’s fantastic alongside grilled chicken, steak, or salmon, and equally at home as a fresh counterpoint to richer main dishes like lasagna or kebabs. Scooped onto toasted pita or served with crusty bread, you’ve got a light lunch that’s utterly satisfying.
Creative Ways to Present
Looking to impress? Layer the salad in a wide glass bowl or arrange the veggies in artistic patterns on a platter for a show-stopping presentation. Stuff it into pita pockets for a fun, portable lunch or spoon it over a bed of leafy greens for a heartier take. However you dish it up, Cucumber, Onion, and Tomato Salad never fails to catch the eye.
Make Ahead and Storage
Storing Leftovers
Any leftover Cucumber, Onion, and Tomato Salad will keep happily in an airtight container in the fridge for up to two days. While it’s best enjoyed fresh, the flavors continue to deepen as they sit, making the salad even more delicious after marinating.
Freezing
Unfortunately, cucumbers and tomatoes don’t take kindly to freezing — their water content means the texture becomes mushy once thawed. It’s best to make just what you’ll enjoy within a couple of days and savor that perfect crispness.
Reheating
No reheating needed for this fresh, summery dish. If you’d like to revive the salad after chilling, simply let it sit at room temperature for a few minutes and toss gently to redistribute the dressing before serving.
FAQs
Can I use other types of onions in this salad?
Absolutely! While red onions add color and gentle bite, you can swap in sweet or white onions for a milder taste. Soaking raw onion in a bit of cold water for 10 minutes also mellows its flavor for a subtler crunch.
What’s the best cucumber to use for Cucumber, Onion, and Tomato Salad?
English cucumbers are ideal since they’re seedless and less bitter, but regular garden cucumbers work too. Just be sure to peel them if the skin is thick, and scoop out larger seeds if desired.
How far in advance can I make this salad?
You can prep Cucumber, Onion, and Tomato Salad a few hours ahead of time, which is great for parties or meal prep. Wait to add fresh herbs just before serving to keep them vibrant and lively.
Does this salad work as a main dish?
On its own, it’s a light side, but add a hearty handful of chickpeas, grilled chicken, or crumbled feta and you’ve instantly got a more satisfying main. Serve it over grains like quinoa for even more substance.
How do I keep the salad from getting watery?
If you find your salad gets watery, try sprinkling a touch of salt over the sliced cucumbers first, let them sit for ten minutes, then pat dry before assembling. This draws out excess water and helps the salad stay crisp longer!
Final Thoughts
If you’re looking to add a burst of freshness and color to your table, Cucumber, Onion, and Tomato Salad is a tried-and-true favorite you’ll turn to all summer long. I hope you give it a go — once you taste how simple, lively, and totally satisfying it is, you’ll find endless excuses to make it for every occasion!
Print
Cucumber, Onion, and Tomato Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Cucumber, Onion, and Tomato Salad is a refreshing and vibrant dish perfect for summer gatherings or as a light side dish. The combination of crisp cucumbers, juicy tomatoes, and pungent red onion dressed in a tangy vinaigrette creates a burst of flavors in every bite.
Ingredients
Cucumbers:
- 2 cups cucumber, sliced (about 1 large cucumber)
Tomatoes:
- 1 cup cherry tomatoes, halved or 2 medium tomatoes, diced
Red Onion:
- 1/2 cup red onion, thinly sliced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Garnish (optional):
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Combine Vegetables: In a large bowl, mix cucumber, tomatoes, and red onion.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, pepper, and oregano.
- Toss with Dressing: Pour the dressing over the vegetables and gently toss to coat.
- Let Sit: Allow the salad to sit for at least 10 minutes to meld flavors.
- Garnish and Serve: Garnish with parsley or basil if desired. Serve chilled or at room temperature.
Notes
- Enhance with crumbled feta cheese or sliced olives for extra flavor.
- Use English cucumbers for a milder taste and fewer seeds.
- This salad complements grilled meats or serves as a refreshing side for summer meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
