Cucumber, Tomato and Onion Salad Recipe

If you’re craving something fresh, crisp, and bursting with summertime goodness, this Cucumber, Tomato and Onion Salad is about to become your new obsession. With juicy tomatoes, cool crunchy cucumbers, and just the right amount of sharp onion, every bite is a perfect balance between tangy, sweet, and savory. This salad is a staple at my table, whether I’m making a quick lunch, prepping for a potluck, or simply indulging in a light snack. You won’t believe how such simple ingredients come together to make a side dish that steals the spotlight.

this Recipe

Ingredients You’ll Need

The magic of this Cucumber, Tomato and Onion Salad comes from its simplicity. Easy to find and vibrant in taste, each ingredient brings its own charm to the bowl and creates a salad that’s both colorful and full of personality.

• Cucumbers: Go for seedless or English cucumbers for maximum crunch without the bitterness.
• Tomatoes: Ripe, juicy tomatoes add sweetness—cherry or heirloom varieties work beautifully for extra color.
• Red onion: Sliced thin, red onion gives the salad zip and a lovely purple hue; if you prefer less bite, soak them briefly in cold water.
• Fresh herbs: Parsley or dill bring a fragrant freshness—choose your favorite or mix them for even more flavor.
• Olive oil: A drizzle of good-quality extra virgin olive oil carries all the flavors and keeps the salad feeling light.
• Red wine vinegar: This adds brightness and a welcome acidity; white wine vinegar or lemon juice also work in a pinch.
• Salt and pepper: Essential for drawing out the vegetables’ natural juices and balancing the flavors just right.

How to Make Cucumber, Tomato and Onion Salad

Step 1: Slice and Prep the Vegetables

Start by grabbing your chefs knife and cutting board. Slice the cucumbers into half-moons or rounds, cut the tomatoes into wedges or chunks, and thinly slice the red onion. Uniform pieces mean every forkful is a perfect mix, and they just look gorgeous piled together.

Step 2: Soak the Onions (Optional)

If you want a gentler onion flavor, soak your sliced onions in a bowl of ice water for about 10 minutes while prepping the other ingredients. It takes the edge off and adds a little subtlety, especially if serving the salad to kids or guests sensitive to raw onion.

Step 3: Mix It All Together

In a large salad bowl, toss together the cucumbers, tomatoes, and red onions. Sprinkle the fresh herbs over the top. This is where all those colors and flavors first meet—don’t be afraid to marvel at how pretty it already looks!

Step 4: Dress the Salad

Drizzle the olive oil and red wine vinegar evenly over the vegetables. Season everything generously with salt and cracked black pepper. Use tongs or two big spoons to toss until the veggies are lightly coated and the herbs are dispersed throughout.

Step 5: Chill and Marinate (Optional, but Recommended)

While you can definitely enjoy Cucumber, Tomato and Onion Salad right away, letting it chill in the fridge for 15–30 minutes helps the flavors mingle and the veggies soak up that tangy dressing. The result? A cool, refreshing bite every time.

How to Serve Cucumber, Tomato and Onion Salad

Garnishes

Top your salad with an extra sprinkle of fresh herbs, a light dusting of cracked black pepper, or even a few crumbles of feta cheese for a briny twist. Try finishing with a pinch of flaky sea salt for that chef’s kiss effect.

Side Dishes

This salad loves being the bright spot on your dinner table. It pairs perfectly with grilled meats, seafood, or your favorite sandwiches. Try it alongside roasted chicken, kebabs, or even a simple pasta for a balanced, summery meal.

Creative Ways to Present

Spoon the Cucumber, Tomato and Onion Salad over toasted baguette slices for a colorful bruschetta, or serve it tucked inside pita pockets with hummus for a tasty Mediterranean-inspired lunch. You can even pile it onto leafy greens and turn it into a more substantial salad.

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber, Tomato and Onion Salad can be covered and stored in the fridge for up to two days. The flavors actually deepen as it sits, though the veggies will release more juice, so don’t be surprised if the salad is a bit more marinated on day two.

Freezing

Unfortunately, this salad doesn’t freeze well—the fresh vegetables lose their crispness and turn watery when thawed. For best results, enjoy it fresh and skip the freezer for this one.

Reheating

There’s no need to reheat Cucumber, Tomato and Onion Salad; it’s meant to be enjoyed cold or at room temperature. If it’s been in the fridge, give it a quick toss to redistribute the dressing before serving.

FAQs

Can I make Cucumber, Tomato and Onion Salad ahead of time?

Absolutely! In fact, making it an hour ahead lets the flavors mingle for an even tastier salad. Just keep it chilled until you’re ready to serve.

What other herbs can I use?

Dill and parsley are classics, but mint, basil, or even cilantro can be delicious here. Mix and match based on your mood or pantry stash.

What can I use instead of red wine vinegar?

Lemon juice or white wine vinegar work really well. Apple cider vinegar brings a hint of sweetness if you want to switch things up.

Can I add protein to make it a meal?

Definitely! Chickpeas, cubes of feta cheese, grilled chicken, or even cooked shrimp instantly turn this salad into a hearty, stand-alone meal.

How do I keep the salad from getting soggy?

Slicing veggies right before serving and draining off excess liquid can help. If prepping in advance, keep the dressing separate until just before tossing and serving for maximum crunch.

Final Thoughts

I hope you’ll give this vibrant Cucumber, Tomato and Onion Salad a try the next time you want something absolutely fresh and satisfying. It’s a little bowl of sunshine that’s sure to become a favorite at your table, just as it is at mine.

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