Cucumber Tomato Onion Salad

5 from 5 votes

An easy side dish that highlights summer's juicy tomatoes, crisp cucumbers, and fragrant basil!

Course Salad, Side Dish

Cuisine American, Italian, Mediterranean

Keyword cucumber and tomato salad with vinegar, cucumber onion tomato salad, cucumber tomato onion salad, tomato cucumber onion salad, tomato onion cucumber salad

Prep Time 10

Cook Time 0

Resting Time 30

Total Time 40

Servings people

Calories 194kcal

Author Blair Lonergan

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