Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
All of the best summer produce in one bowl! This cucumber tomato onion salad is an easy side dish that highlights the red, juicy tomatoes and the crisp, cool cucumbers of the season. Dressed with fresh basil, olive oil, and vinegar, it’s an easy, healthy option that you can stir together in minutes.
Table of Contents
If you’re looking for even more cucumber salad recipes, be sure to try this cucumber radish salad, a creamy cucumber dill salad, and this cucumber salad with vinegar, too!
How to Make Tomato Cucumber Onion Salad | 1-Minute Video
When faced with an abundance of summer veggies, nothing beats the fresh flavors of a cucumber tomato onion salad. The tomatoes and cucumbers are enhanced by slivers of zesty red onion and dressed in a basic tangy vinaigrette. The simple dish is perfect as is, but it’s also delicious with extras like feta cheese, mozzarella, or avocado. A refreshing side salad to enjoy all season long!
Ingredients for Cucumber Tomato Salad Recipe
This is just a quick overview of the ingredients that you’ll need for an easy tomato cucumber onion salad. As always, specific measurements and complete preparation instructions are included in the printable recipe box at the bottom of the post.
- Ripe tomatoes: The best tomato for a salad is always the freshest, ripest garden tomato that you can get your hands on. In fact, I wouldn’t even bother making this dish during the winter or early spring months when it’s hard to come by a sweet, juicy, local tomato. Instead, save this one for the late spring, summer, and early fall, when gardens are overflowing with bright red, flavorful tomatoes. Fresh-from-the-vine medium tomatoes are shown here, but you can substitute with about 20 ounces of smaller cherry tomatoes or grape tomatoes, halved. Heirloom tomatoes, romas, or larger Beefsteak tomatoes are also great options.
- Cucumbers: we prefer English cucumbers, which are seedless and have a thinner skin. You can peel them if you like, but it’s not necessary. If necessary, you can also use regular cucumbers — just peel off the tough outer skin before slicing.
- Red onion: for a zesty bite that pairs nicely with the tomatoes and cucumbers. Substitute with sliced green onions for a mild flavor, white onions, or sweet onions (like Vidalia) if you prefer.
- Fresh basil: the perfect companion for sweet summer tomatoes. You can also add other fresh herbs like thyme, rosemary, chives, oregano, or parsley, if available.
- Olive oil: pick a high-quality extra-virgin olive oil for this salad dressing, since it adds a great fruity flavor to the dish. With only two dressing ingredients (oil and vinegar), the quality is important!
- Vinegar: we use a classic Mediterranean ingredient, red wine vinegar, in this dressing. You can substitute with other vinegars such as apple cider vinegar, champagne vinegar, or balsamic vinegar. White vinegar is not my top choice, since it has a strong, harsh flavor. Replace some of the vinegar with a squeeze of fresh lemon juice for some bright citrus flavor.
- Kosher salt and ground black pepper: to enhance the other flavors in the salad.
How to Make Cucumber Tomato and Onion Salad
When our garden started overflowing with the cucumbers that Casey planted a couple of months ago, I knew that I better get to work and stir together this easy cucumber tomato salad. It’s made with basic ingredients that I generally keep on hand at this time of year, so it was ready for the dinner table in just minutes (no grocery shopping necessary)!
- Cut the Tomatoes and Other Vegetables. If using cherry tomatoes, simply slice each tomato in half. If you have larger tomatoes, remove the stems and core the tomatoes first. Then slice each tomato in half from top to bottom. Slice each half into wedges from top to bottom, scooping out the seeds with your fingers.
- Place Vegetables and Herbs in a Bowl. Toss together the tomatoes, cucumbers, onion, and basil in a large bowl.
- Make the Dressing. In a separate bowl or jar, whisk or shake together the olive oil and vinegar until combined. The simple dressing is as basic as it gets — highlighting the natural flavors of the produce without overwhelming the dish.
- Dress the Salad. Pour the vinaigrette over the vegetables and toss to coat. Season liberally with salt and pepper, to taste.
- Marinate. Allow the salad to sit and marinate for about 30 minutes.
- Garnish with Additional Herbs. Good options include fresh dill, thyme, rosemary, chives, parsley, or oregano for even more fresh flavor. A sprinkling of feta cheese, diced fresh mozzarella cheese, or shaved Parmesan cheese is also a nice finishing touch.
Serving Suggestions
Serve the versatile cucumber tomato onion salad with grilled hamburgers, fried chicken, pulled pork, stuffed shells with meat sauce, grilled pork chops, grilled pork tenderloin, and fresh seafood like grilled salmon or grilled scallops. While we add the salad to a regular weeknight menu, it’s also a nice make-ahead option for potlucks, parties, and picnics.
Preparation and Storage Tips
- Make Ahead: This salad is best when it has a chance to marinate for at least 30 minutes or up to 1 hour. You can let it sit at room temperature while it marinates, or you can put it in the refrigerator if you prefer a cold salad.
- The flavors come together, the cucumbers marinate, and the onions pickle (giving them a more mild taste) while the salad rests. Don’t skip that step!
- The salad will last in an airtight container in the fridge for up to 3 days, but it’s best when enjoyed within about 24 hours. After a day or so, the vegetables get soft and the salad loses that satisfying crunch.
More Fresh Summer Salads
Easy Fruit Salad with Vanilla Pudding
15 minutes mins
Tomato Salad with Basil and Balsamic
40 minutes mins
Classic Pasta Salad
20 minutes mins
Cucumber Tomato Onion Salad
Ingredients
- 4 medium ripe tomatoes, cored, seeded, and sliced into wedges
- 2 English seedless cucumbers, peeled (if desired) and sliced into half-circles
- 1 small red onion, thinly sliced
- 3 tablespoons snipped fresh basil
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and ground black pepper, to taste
Instructions
- In a large bowl, combine tomatoes, cucumbers, onion, and basil.
- In a separate bowl or jar, whisk or shake together olive oil and vinegar.
- Pour over vegetables and toss to coat. Season with salt and pepper, to taste.
- Allow the salad to marinate for about 30 minutes – 1 hour at room temperature or in the fridge (if you prefer a cold salad).
Video
Notes
- For more staying power, bulk up the salad with a can of drained, rinsed chickpeas. The extra protein and fiber can turn the dish into a satisfying vegetarian entrée.
- This Mediterranean-inspired dish is delicious with some crumbled feta cheese, diced fresh mozzarella, or miniature mozzarella balls to the dish for a creamy addition.
- Stir in 1 pitted, diced avocado. The fruit will add a nice, creamy texture and richness. If you’re not serving the salad within 30 minutes, wait to add the avocado until the last minute. The avocado will turn brown if it sits out for too long.
- Instead of making your own vinaigrette, you can substitute with about ½ cup of your favorite store-bought Italian dressing.
Nutrition
Recipe Variations
- For more staying power, bulk up the salad with a can of drained, rinsed chickpeas. The extra protein and fiber can turn the dish into a satisfying vegetarian entrée.
- This Mediterranean-inspired dish is delicious with some crumbled feta cheese, diced fresh mozzarella, or miniature mozzarella balls to the dish for a creamy addition.
- Stir in 1 pitted, diced avocado. The fruit will add a nice, creamy texture and richness. If you’re not serving the salad within 30 minutes, wait to add the avocado until the last minute. The avocado will turn brown if it sits out for too long.
- Instead of making your own vinaigrette, you can substitute with about ½ cup of your favorite store-bought Italian dressing.
This recipe was originally published in July, 2020. It was updated in June, 2024.
wauw, dat ziet er geweldig uit
looks so yummy and tasteful. Can’t wait to try this.
This recipe is easy to follow and uses simple ingredients to create a delicious and healthy salad. The dressing is zesty and refreshing, making it perfect for summer meals or as a light side dish. I would definitely recommend this recipe to anyone looking for a tasty salad option.
https://shishustan.com/
Thank you!
I followed the recipe for the dressing. It left a very greasy, oily texture in tasting it. Added more vinegar, but it did not help. Let it sit overnight, but it did not help. Do not plan to make this again.
We’re sorry to hear this, Toni. The dressing will naturally be a bit oily. However, you could definitely include less dressing for a more subtle flavor.
Here is a basic recipe for chili sauce that you can make at home:
Ingredients:
10-12 fresh red chili peppers, stems removed
4 cloves of garlic, peeled
1/4 cup of white vinegar
1/4 cup of water
1 tablespoon of sugar
1 teaspoon of salt
Instructions:
Roughly chop the chili peppers and garlic and place them in a blender or food processor.
Add the white vinegar, water, sugar, and salt to the blender.
Blend the mixture on high speed until it is smooth.
Pour the mixture into a small saucepan and bring it to a simmer over medium heat.
Let the sauce simmer for about 5 minutes, stirring occasionally.
Remove the saucepan from the heat and let the sauce cool to room temperature.
Pour the sauce into a clean jar with a tight-fitting lid.
Store the jar in the refrigerator for up to 2 weeks.
https://paradisetips.com/chilli-sauce-recipe/
Thanks for Share this information with me really helpful for me.
Visit – https://www.ashishtools.co.in
Thanks for this information sharing with us. Keep growing.
Visit – https://www.amrnutsandhampers.com