Cucumber Tomato Onion Salad
This Cucumber Tomato Onion Salad is bursting with so many summery flavors and textures. A blend of herbs adds even more freshness to the salad, and the tangy red wine vinaigrette complements all the veggies perfectly!
About this Cucumber Tomato Onion Salad
If you’re looking for a super fresh summer salad that packs in the veggies and can be assembled in advance, you need to make this cucumber salad with tomatoes and onions!
This simple side salad checks all the boxes: there’s zero cooking required, can be enjoyed immediately or refrigerated for a couple hours until you’re ready to serve, and is assembled in a single bowl.
Summer sides really don’t get easier than this! Cucumber, tomato, and red onion are roughly sliced before being tossed with a basic red wine vinaigrette. Chopped mint, oregano, and parsley add even more color and freshness.
Over time, the vinaigrette transforms into more of a marinade; the vegetables soak up the tangy dressing and the salad tastes even better after it’s had time to chill in the fridge.
Pair this refreshing salad with your favorite grilled proteins or potluck sides. It’s a knockout recipe that you’re guaranteed to make on repeat this summer!
Kitchen Tools Needed
You’ll need a few basic pieces of kitchen equipment to make this onion cucumber tomato vinegar salad:
- Knife and Cutting Board — For preparing the veggies and herbs.
- Measuring Spoons — For measuring out the spices.
- Liquid Measuring Cup — For measuring out the oil and vinegar.
- Large Serving Bowl — To minimize cleanup, go ahead and prepare the salad in the same bowl you plan on serving it in.
Ingredients for This Salad
Here are the basic ingredients needed for the cucumber, tomato, and onion salad:
- English Cucumbers
- Red Onion
- Tomatoes
- Red Wine Vinegar
- Granulated Sugar
- Table Salt
- Olive Oil
- Fresh Mint, Oregano, and Parsley
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make a Cucumber Tomato Onion Salad
This is such a simple throw-together salad that you really don’t need step-by-step instructions for it!
- Chop the herbs and vegetables as instructed in the printable recipe card at the bottom of this post.
- Add all the ingredients to a large bowl.
- Toss to coat the cucumber, tomatoes, and onion in the dressing.
- If you have time, cover the bowl tightly and refrigerate the salad for at least 2 hours. The dressing acts as a marinade that infuses the salad with so much flavor!
Serving suggestion: In the summer we like to make Greek rice bowls with yellow rice, sliced grilled Greek chicken, this salad, and tzatziki.
Recipe Variations to Try
This is a flexible recipe that can be tweaked as needed to use up whatever’s in your produce drawer. Here are some variations you can try:
- Add cubed avocado
- Add crumbled feta (gives the salad a Greek vibe)
- Add mozzarella pearls
- Add corn (fresh or grilled corn would work)
- Use different herbs (basil would work well in this salad; avoid hearty herbs like rosemary)
- Add cooked, drained, and cooled pasta (8 ounces of a short and sturdy pasta like penne would work)
Recipe Tips
- Don’t cut the vegetables too small — If you slice the veggies too thinly, they’ll become soft as they sit in the red wine vinaigrette.
- Add the sugar! — The 1 tablespoon of sugar in the dressing balances out the acidity of the tomatoes and red wine vinegar. It doesn’t make the salad taste sweet, it just rounds out the flavor profile.
- Choose ripe produce — This likely goes without saying, but since the cucumber, onion, and tomatoes are the stars of this salad, it’s important that you choose ones that are vibrant in color and that are fully ripe.
- Make in advance for best results — This onion cucumber tomato vinegar salad can be eaten right away, but it tastes best after it’s had time to marinate in the fridge for a few hours.
- Season generously — There are no dried spices in the vinaigrette besides salt and pepper, so don’t be shy when seasoning the salad. Remember that there are three cucumbers, three tomatoes, and one onion in this recipe, all of which need some salt to bring out their flavors!
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What are the best tomatoes for this recipe?
Use any in-season, ripe tomatoes you can get your hands on.
The salad looks really pretty when you use a mix of different colored heirloom tomatoes (i.e. yellow, orange, and dark red). However, any variety and color of tomato will work.
You could even use cherry or grape tomatoes, if that’s all you have on hand!
What are the best cucumbers for this recipe?
I recommend using English cucumbers.
They have a thinner skin than regular cucumbers, so there’s no need to peel them. They also have very small seeds and are slightly sweeter in flavor. Really, they’re the ideal cucumber to enjoy raw in salads like this!
Can I use a yellow onion instead of a red onion?
You could, but red onions are sweeter than yellow onions, which is why they’re my first choice for using in salads.
Can this salad be made in advance?
Absolutely! The salad is best when it’s had 2 hours to marinate in the fridge, but it can be prepared up to 24 hours in advance. Just note that the fresh herbs will wilt and lose their vibrancy over time.
Salad Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. The vegetables will soften over time and lose their crispness.
What to Serve with Cucumber Tomato Salad
Pair this cucumber and tomato salad with your favorite summer entrees and grilled proteins. We love serving the salad with one of the following:
- Chimichurri Steak
- Greek Pork Kebabs
- Balsamic Chicken
- Foil Pack Pesto Pork Chops
- Smoked Pork Shoulder
- Smoked Whole Chicken
- BBQ Traeger Chicken Drumsticks
Try This Cucumber Onion Tomato Salad!
Next time you’re looking for an easy side salad that can be made in advance, give this salad with onions, tomatoes, and cucumbers a try!
Did you love the tangy vinaigrette? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your fresh summer salad!
More Easy Summer Side Salads:
This Pearl Couscous Salad is ready in less than 30 minutes and packed with sun-dried tomatoes and fresh herbs. It’s an easy side dish for spring and summer entrees like grilled chicken, steak, fish, and more!
Macaroni Salad is a classic summertime recipe that you’ll find at almost every picnic! This recipe has a basic macaroni salad base recipe along with lots of ideas for salad mix-ins. Keep it traditional, or get creative!
This Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette is a light and refreshing summertime salad and perfect when your garden is exploding with tomatoes, basil, and zucchini in the later summer months.
Summer Potlucks and BBQs don’t seem complete without a big bowl of this Classic Potato Salad. Creamy mayo, celery, onion, hard-boiled eggs, and of course plenty of potatoes make up this recipe.
Take advantage of summer corn and tomatoes by making this Tomato Avocado Corn Salad. It’s brightly colored and full of great flavor, not to mention easy to make!
This recipe for Watermelon Salad has a great combination of flavors – sweet and salty with a syrupy balsamic glaze and a touch of mint.
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Cucumber Tomato Onion Salad
This Cucumber Tomato Onion Salad is bursting with so many summery flavors and textures. A blend of herbs adds even more freshness to the salad, and the tangy red wine vinaigrette complements all the veggies perfectly!
Ingredients
- 3 medium english cucumbers sliced ¼ inch thick half moons
- 1 medium red onion, cut in half and sliced into ⅛ inch thick slices
- 3 large tomatoes, cut into chunks
- ½ cup cup red wine vinegar
- 1 tablespoon sugar
- 1 - 2 teaspoons salt, to taste
- 1 teaspoon fresh coarse ground black pepper
- ¼ cup olive oil
- 1 tablespoon chopped of fresh mint
- 1 tablespoon chopped of fresh oregano
- 1 tablespoon chopped fresh parsley
Instructions
- Chop the herbs and vegetables as instructed.
- Add all the ingredients to a large bowl.
- Toss to coat the cucumber, tomatoes, and onion in the dressing.
- If you have time, cover the bowl tightly and refrigerate the salad for at least 2 hours. The dressing acts as a marinade that infuses the salad with so much flavor!
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