Tomato, Cucumber, and Onion Salad recipe

Of all the recipes that cycle through my kitchen, the ones that stick around for a lifetime are rarely the most complex. They aren’t the multi-day baking projects or the dishes with a dozen exotic ingredients. Instead, they are the simple, honest, and utterly dependable ones, and at the very top of that list is this Tomato, Cucumber, and Onion Salad. For my family, this isn’t just a salad; it’s the official taste of summer. I can’t count the number of times I’ve thrown this together at the last minute for a backyard barbecue, a potluck, or just a simple weeknight dinner alongside some grilled chicken. The vibrant colors instantly brighten the table, and the crisp, refreshing crunch is the perfect antidote to a hot day. My kids, who can be notoriously picky about vegetables, will happily devour a bowl of this, asking for more of the “juicy salad.” That “juice,” of course, is the magical combination of the sweet tomato liquid, the cool cucumber essence, and the tangy vinaigrette that pools at the bottom of the bowl—perfect for sopping up with a piece of crusty bread. It’s a recipe that’s more than the sum of its parts, a testament to how three humble ingredients can create something truly spectacular.

The Ultimate Refreshing Tomato, Cucumber, and Onion Salad Recipe

This recipe is built on the foundation of fresh, high-quality produce. The better your vegetables, the more vibrant and flavorful your salad will be. This version is a classic, with a simple vinaigrette that enhances, rather than overpowers, the natural sweetness and crunch of the vegetables.

Yields: 6-8 servings
Prep time: 15 minutes
Marinating time: 30 minutes (optional, but recommended)

Complete Ingredients List

• For the Salad:
  • Tomatoes: 1.5 lbs (about 4-5 medium-sized ripe tomatoes), such as Roma, vine-ripened, or a colorful mix of heirloom tomatoes.
  • Cucumber: 1 large English cucumber (or 2-3 smaller Persian cucumbers).
  • Onion: 1 medium red onion.
• For the Classic Vinaigrette:
  • Olive Oil: 1/3 cup extra virgin olive oil.
  • Vinegar: 1/4 cup red wine vinegar (or apple cider vinegar).
  • Sugar: 1 teaspoon granulated sugar (or honey/maple syrup), optional, to balance the acidity.
  • Salt: 1 teaspoon fine sea salt, plus more for prepping the vegetables.
  • Black Pepper: 1/2 teaspoon freshly ground black pepper.
  • Fresh Herbs (Optional): 2 tablespoons of freshly chopped dill, parsley, or basil.

Step-by-Step Instructions

Follow these simple steps to achieve the perfect balance of crunch, flavor, and freshness. The key is in the preparation of the vegetables to ensure the salad doesn’t become watery.

Step 1: Prepare the Vegetables
First, wash all your vegetables thoroughly under cool running water and pat them dry.

• Tomatoes: Core the tomatoes and chop them into bite-sized wedges or chunks, about 1-inch in size. If using cherry or grape tomatoes, you can simply halve them. Place the chopped tomatoes in a large mixing bowl.
• Cucumber: If using an English cucumber, there’s no need to peel it as the skin is thin and adds a nice color and texture. If using a standard cucumber with a thick, waxy skin, you may want to peel it partially or fully. Slice the cucumber into thin rounds, about 1/8-inch thick. For an even crunchier salad, you can “sweat” the cucumbers by placing the slices in a colander, sprinkling them with a bit of salt, and letting them sit for 15-20 minutes. This draws out excess water. Rinse them lightly and pat them dry before adding to the salad.
• Onion: Peel the red onion and slice it as thinly as possible. A mandoline slicer is excellent for this, but a sharp knife works just as well. To reduce the sharp “bite” of the onion, you can soak the slices in a bowl of ice water for about 10 minutes, then drain and pat them dry.

Step 2: Combine the Salad Ingredients
Add the prepared cucumber slices and thinly sliced red onion to the large bowl with the tomatoes. If you are using fresh herbs like dill, parsley, or basil, add them now. Gently toss the vegetables together to distribute them evenly.

Step 3: Whisk the Vinaigrette
In a separate small bowl or a glass jar with a lid, combine the extra virgin olive oil, red wine vinegar, granulated sugar (if using), 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper. Whisk vigorously until the dressing is well-emulsified (it should look slightly creamy and uniform). If using a jar, simply seal the lid and shake it well for about 30 seconds.

Step 4: Dress and Marinate the Salad
Pour about two-thirds of the vinaigrette over the vegetables in the large bowl. Gently toss everything together until the vegetables are evenly coated. Taste the salad and add more dressing, salt, or pepper as needed. For the best flavor, cover the bowl and let the salad marinate in the refrigerator for at least 30 minutes. This allows the vegetables to absorb the flavors of the dressing and release some of their own juices, creating a delicious brine at the bottom of the bowl.

Step 5: Final Toss and Serve
Just before serving, give the salad one final gentle toss to redistribute the dressing and the accumulated juices. Serve chilled.

Nutrition Facts

The nutritional information is an estimate and can vary based on the exact size and type of vegetables used. This salad is naturally low in calories and rich in vitamins.

• Servings: 6-8
• Calories per serving (approximate for 8 servings): 110-130 kcal

This salad is a fantastic source of Vitamin C and Vitamin A from the tomatoes, hydration and Vitamin K from the cucumbers, and antioxidants like quercetin from the onions. The healthy monounsaturated fats in the olive oil make it a heart-healthy choice. It is naturally gluten-free, dairy-free, and vegan.

Preparation Time

This is one of the quickest and most rewarding salads you can make.

• Active Preparation Time: 15 minutes
• Marination Time: 30 minutes to 2 hours
• Total Time: 45 minutes

While the marination time is optional, it is highly recommended as it significantly deepens the flavor profile of the salad. If you’re short on time, it’s still delicious when served immediately.

How to Serve Your Tomato, Cucumber, and Onion Salad

This versatile salad can be served in numerous ways, making it a staple for any meal plan. Here are some of our favorite ways to enjoy it:

• As a Classic Side Dish: This is its most common and beloved role. It pairs perfectly with almost any grilled or roasted main course.
  • Grilled Meats: Serve alongside grilled steaks, juicy burgers, or pork chops. The salad’s acidity cuts through the richness of the meat beautifully.
  • Barbecued Chicken: A perfect companion for smoky BBQ chicken or simple grilled chicken breasts.
  • Fish and Seafood: Excellent with flaky grilled salmon, seared tuna, or garlic shrimp skewers.
• As a Light and Healthy Lunch: Transform this side dish into a standalone meal with a few simple additions.
  • Add Protein: Toss in a can of drained chickpeas or white beans for a plant-based protein boost.
  • Include Cheese: Crumbled feta or small mozzarella balls (bocconcini) add a creamy, salty element that complements the vegetables perfectly.
  • Serve with Bread: Offer a side of warm, crusty bread or pita to soak up the delicious vinaigrette at the bottom of the bowl.
• As a Vibrant Topping or Filling: Think outside the salad bowl and use it to add freshness and crunch to other dishes.
  • Taco or Gyro Topping: Spoon it over fish tacos or lamb gyros for a burst of fresh flavor.
  • Bruschetta Base: Drain some of the excess liquid and spoon the marinated vegetables onto toasted slices of baguette for an instant bruschetta.
  • Grain Bowl Component: Add a large scoop on top of a quinoa or farro bowl for a complete and nutritious meal.
• For Potlucks and Picnics: This salad is a crowd-pleaser and travels well, making it ideal for gatherings.
  • Make-Ahead Tip: Transport the chopped vegetables and the vinaigrette in separate containers. Dress the salad just before serving to maintain maximum crunchiness.

Additional Tips for Salad Perfection

Take your salad from great to unforgettable with these five professional tips.

1. Salt and “Sweat” Your Vegetables: This is the secret to a crunchy, not-soggy, salad. Both cucumbers and tomatoes hold a lot of water. By lightly salting them in a colander for 15-20 minutes before mixing, you draw out this excess moisture. This concentrates their flavor and ensures your salad stays crisp, especially if you’re not serving it immediately. Just remember to rinse the salt off and pat them dry before adding them to the bowl.
2. Chill Everything: For the most refreshing salad experience, start with cold ingredients. If your vegetables have been sitting on the counter, pop them in the fridge for an hour before you start chopping. A cold salad on a hot day is one of life’s simple pleasures. This also helps keep the vegetables crisp.
3. Use a Mandoline for Uniformity: For a restaurant-quality presentation and a consistent texture in every bite, use a mandoline slicer for the cucumber and red onion. It creates perfectly uniform, paper-thin slices that are difficult to achieve with a knife. Safety first: Always use the handguard that comes with the mandoline.
4. Embrace Herbaceous Variations: While the classic recipe is fantastic, don’t be afraid to customize it with fresh herbs. Each herb brings a different personality to the salad.
   • Dill: Adds a fresh, slightly tangy, almost anise-like flavor that is a classic pairing with cucumber.
   • Basil: Introduces a sweet, peppery note that beautifully complements the tomatoes.
   • Parsley: Provides a clean, bright, and slightly peppery flavor that freshens up the entire dish.
   • Mint: For a surprising and incredibly refreshing twist, especially in the heat of summer.
5. Let it Marinate (But Not for Too Long): The 30-minute to 2-hour marination window is the sweet spot. This is enough time for the flavors to meld and for the vegetables to soften ever so slightly while retaining a pleasant crunch. If you let it marinate for too long (e.g., overnight), the acid in the vinegar will break down the vegetables too much, leaving them soft and limp. If you need to prep ahead, keep the dressing separate.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this simple summer salad.

1. How do I prevent my tomato and cucumber salad from becoming watery?
This is the most common issue, and it’s easily solved with the “sweating” technique mentioned in the tips. Salting the chopped cucumbers and tomatoes and letting them drain in a colander for about 20 minutes before assembling the salad removes a significant amount of excess water. This pre-salting also seasons the vegetables from the inside out, leading to a more flavorful final product. Additionally, waiting to add the dressing until just before you’re ready to serve can help preserve the crunch.

2. Can I make this salad ahead of time?
Yes, you can prep it ahead of time, which is perfect for parties or meal planning. For best results, prepare the components separately and store them in airtight containers in the refrigerator. Chop the vegetables and store them in one container. Whisk the vinaigrette and keep it in a separate jar. You can do this up to 24 hours in advance. When you’re ready to serve, simply combine the vegetables and the dressing, toss, and let it marinate for a short period if you have time.

3. What are some other delicious variations or add-ins for this salad?
This salad is a wonderful canvas for creativity. Some popular variations include:

• Mediterranean Style: Add 1/2 cup of crumbled feta cheese, 1/2 cup of Kalamata olives, and a sprinkle of dried oregano.
• Creamy Version: For a different texture, add 2-3 tablespoons of mayonnaise or Greek yogurt to the vinaigrette. This creates a creamy dressing that’s reminiscent of a classic cucumber salad.
• Spicy Kick: Add a finely diced jalapeño or a pinch of red pepper flakes to the vinaigrette for a touch of heat.
• Extra Veggies: Feel free to add other fresh vegetables like sliced bell peppers (red, yellow, or orange), radishes, or even some sweet corn kernels.

4. Is this salad healthy? Is it suitable for specific diets like Keto or Vegan?
Absolutely. This salad is incredibly healthy. It’s packed with vitamins, minerals, and antioxidants.

• Vegan/Vegetarian: The base recipe is 100% vegan and vegetarian.
• Gluten-Free/Dairy-Free: It is naturally free of both gluten and dairy.
• Keto/Low-Carb: This salad is very keto-friendly. Onions and tomatoes contain some natural sugars, but in moderation, this salad fits perfectly into a low-carb lifestyle. To be strictly keto, you can omit the optional sugar in the vinaigrette or use a keto-friendly sweetener.

5. How long will the salad last in the refrigerator?
Once dressed, the Tomato, Cucumber, and Onion Salad is best enjoyed within the first 24 hours. It will be crunchiest on the day it’s made. After a day, the vegetables will soften considerably due to the vinegar and salt, but the flavor will still be delicious. The leftover salad, though softer, is fantastic spooned over toast or mixed into a grain bowl. Store any leftovers in a sealed, airtight container in the fridge.

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