Name: Cucumber, Onion, and Tomato Salad
Prep time: 10 min
Total time: PT-485676H18M27S
Cuisine: Mediterranean
Ingredients: 2 cups cucumbers, thinly sliced (peeled if desired); 2 cups cherry tomatoes or diced tomatoes; ½ red onion, thinly sliced; 2–3 tbsp white vinegar or apple cider vinegar; 1–2 tbsp olive oil; ½ tsp sugar (optional); Salt & pepper to taste; Optional: chopped fresh dill, parsley, or basil

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This cucumber, onion, and tomato salad is a fresh and vibrant side dish that’s incredibly easy to make. Crisp cucumbers, juicy tomatoes, and sharp red onions are tossed in a simple tangy vinaigrette, then chilled to let the flavors meld. It’s light, refreshing, and perfect for warm days or as a colorful complement to any meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cucumbers, thinly sliced (peeled if desired)

2 cups cherry tomatoes or diced tomatoes

½ red onion, thinly sliced

2–3 tbsp white vinegar or apple cider vinegar

1–2 tbsp olive oil

½ tsp sugar (optional, balances acidity)

Salt & pepper to taste

Optional: chopped fresh dill, parsley, or basil

Directions

Prep the veggies: Slice cucumbers and onions thinly. Halve cherry tomatoes or dice larger ones.

Make the dressing: In a small bowl, whisk together vinegar, olive oil, sugar (if using), salt, and pepper until combined.

Combine and chill: Toss the vegetables with the dressing in a large bowl. Add chopped herbs if using.

Let it rest: Cover the salad and refrigerate for 30 minutes to 1 hour before serving to allow the flavors to develop fully.

Servings and timing

This Salad recipe serves about 4 people as a side dish. Preparation takes around 10 minutes, plus 30–60 minutes chilling time for the best flavor.

Variations

I like to add some feta cheese or mozzarella pearls to give it a Mediterranean twist. For extra crunch, sliced radishes work wonderfully. If I’m looking for a deeper flavor, I swap the white vinegar for balsamic vinegar. Fresh herbs can be mixed and matched—dill, parsley, or basil all bring different fresh notes to the salad.

Storage/reheating

This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The cucumbers and tomatoes might release some water, so I give it a gentle stir before serving again. I don’t recommend reheating; it’s always best enjoyed chilled.

FAQs

Can I use regular vinegar instead of apple cider or white vinegar?

Yes, you can use any vinegar you have on hand, but apple cider and white vinegar provide a nice balance of acidity and brightness that complements the vegetables best.

Can this salad be made ahead of time?

Definitely. I like to prepare it a few hours ahead or even the night before to let the flavors meld, but I don’t recommend making it more than 24 hours in advance because the veggies can get soggy.

What can I add to make this salad more filling?

Adding protein like grilled chicken, chickpeas, or a sprinkle of cheese like feta or mozzarella makes it more substantial and perfect for a light meal.

Can I use frozen tomatoes or cucumbers?

Fresh vegetables work best here because they retain their crunch and flavor. Frozen veggies tend to get mushy when thawed, so I don’t recommend using frozen for this salad.

Is this salad suitable for a vegan diet?

Yes, the basic salad is completely vegan. Just be mindful if you add cheese as a topping—skip it or use a vegan alternative to keep it vegan-friendly.

Conclusion

This cucumber, onion, and tomato salad is one of my go-to recipes when I want something fresh, light, and flavorful without spending much time in the kitchen. Its simplicity makes it incredibly versatile and easy to adapt with whatever herbs or extras I have around. Whether served on its own or alongside a main dish, it never fails to refresh and satisfy.

Recipe:

Cucumber, Onion, and Tomato Salad

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Author: Cheryl
Total Time: 40–70 minutes
Yield: 4 servings
Diet: Vegan

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Description

This cucumber, onion, and tomato salad is a fresh and vibrant side dish featuring crisp cucumbers, juicy tomatoes, and sharp red onions tossed in a tangy vinaigrette. It's light, refreshing, and perfect for warm weather meals.

Ingredients

2 cups cucumbers, thinly sliced (peeled if desired)

2 cups cherry tomatoes or diced tomatoes

½ red onion, thinly sliced

2–3 tablespoon white vinegar or apple cider vinegar

1–2 tablespoon olive oil

½ tsp sugar (optional)

Salt & pepper to taste

Optional: chopped fresh dill, parsley, or basil

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Instructions

Slice cucumbers and onions thinly. Halve cherry tomatoes or dice larger ones.
In a small bowl, whisk together vinegar, olive oil, sugar (if using), salt, and pepper until well combined.
Toss the vegetables with the dressing in a large bowl. Add chopped herbs if using.
Cover the salad and refrigerate for 30 minutes to 1 hour before serving to allow the flavors to develop.