This simple yet flavorful cucumber, tomato, and onion salad is a classic dish that brings together crisp textures, vibrant colors, and a bright, tangy taste that pairs perfectly with almost any main course. Whether you’re serving grilled meats, roasted chicken, or a vegetarian spread, this chilled salad adds freshness and balance to the plate.
Cucumber and tomato salads are found in many cuisines around the world, and this version leans into its refreshing character with a light vinegar and olive oil dressing. The onions add a slight sharpness, while the optional sugar gives a gentle hint of sweetness to round everything out.
It’s one of those salads that takes just minutes to make, yet tastes even better after a bit of rest in the fridge. If you’re hosting guests, preparing a quick lunch, or just need something light and healthy, this salad is a perfect go-to.
Ingredients
2 cucumbers, sliced
2 tomatoes, chopped or sliced
1 medium onion, thinly sliced
2 tablespoons white vinegar or apple cider vinegar
2 tablespoons olive oil
1 teaspoon sugar (optional)
Salt to taste
Black pepper to taste
Preparation Instructions
1. Prepare the vegetables:
Start by washing the cucumbers and tomatoes thoroughly under cold water. If the cucumbers have a thick or waxy peel, you can peel them partially or fully, depending on your preference. Slice the cucumbers into thin rounds or half-moons. For a softer salad, use thinner slices.
Cut the tomatoes into wedges or large chunks if they’re very ripe and juicy, or into slices if you prefer a neater presentation. The tomato variety doesn’t matter much; use what’s in season or readily available. Roma tomatoes hold their shape well, while vine-ripened or heirloom varieties offer more juice and sweetness.
Peel and thinly slice a medium onion. Red onions are often used for their mild flavor and appealing color, but white or yellow onions work just as well. Soaking the sliced onion in a little cold water for five minutes before mixing can reduce sharpness if desired.
Place all the vegetables into a large salad bowl. Toss them gently to combine and set aside while you prepare the dressing.
2. Make the dressing:
In a small bowl or measuring cup, add the vinegar of your choice. Both white vinegar and apple cider vinegar work beautifully. White vinegar offers a sharper, cleaner flavor, while apple cider vinegar brings a mild sweetness and slight fruitiness.
Add the olive oil, sugar (if using), a generous pinch of salt, and some freshly ground black pepper. Whisk vigorously with a fork or small whisk until the oil and vinegar emulsify slightly. The sugar balances the acidity of the vinegar and can be adjusted or left out based on your taste.
3. Combine and chill:
Pour the prepared dressing over the bowl of vegetables. Using clean hands or salad tongs, toss everything gently but thoroughly to ensure each slice is coated with the vinaigrette.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the salad to chill for at least one hour. This resting time helps the vegetables soak up the flavor of the dressing and allows the juices to blend, enhancing the salad’s taste and texture.
Before serving, give the salad another gentle toss and adjust seasoning if needed. Some of the dressing may settle at the bottom, so be sure to redistribute it evenly.
Serving Suggestions
Serve the salad cold, straight from the fridge. It works perfectly as a side dish with grilled meats, fish, kebabs, falafel, or sandwiches. It’s also great alongside rice dishes or stews, offering a contrast of texture and temperature.
If you’re serving a heavier main dish, the cool crunch and acidity of this salad help cleanse the palate. On hot days, it’s also refreshing enough to enjoy as a light snack or lunch all on its own.
Customizations and Variations
This recipe is very versatile, and small changes can create exciting variations:
– Add chopped fresh herbs like parsley, mint, dill, or basil for added aroma and freshness.
– Sprinkle a pinch of sumac or crushed red pepper for a Middle Eastern twist.
– Include crumbled feta cheese or sliced olives for a Mediterranean touch.
– Use cherry or grape tomatoes for extra sweetness and color variety.
– Try rice vinegar or lemon juice instead of vinegar for a gentler acidity.
For more texture, you can toss in sliced radishes, shredded carrots, or diced bell peppers. Adding grains like quinoa or bulgur can also turn this side salad into a light and nutritious meal.
Storage Tips
This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days. The cucumbers and tomatoes will release water over time, so the texture becomes softer the longer it sits. If you plan to make it ahead, prepare the dressing and vegetables separately and mix them an hour before serving.
Avoid freezing this salad, as the fresh vegetables do not retain their texture or flavor once thawed.
Why This Salad Works
Simplicity is the key to this salad’s charm. With just a few fresh ingredients and a basic dressing, it brings a burst of flavor, hydration, and color to any meal. The combination of cucumbers and tomatoes offers a high-water-content dish that’s light on calories but big on taste and nutrients.
The vinegar not only adds flavor but also acts as a natural preservative, helping the salad stay fresh a little longer. Olive oil adds richness and smooth mouthfeel, while the salt and pepper enhance all the natural flavors.
This recipe fits into a wide variety of diets. It’s naturally vegetarian, vegan, gluten-free, and dairy-free, making it suitable for most dietary preferences and restrictions.
Nutrition Highlights
While exact nutrition values depend on the size and variety of vegetables used, this salad is low in calories and high in water, fiber, and antioxidants. Tomatoes are rich in lycopene, an antioxidant linked to heart health. Cucumbers provide hydration, vitamin K, and minerals, while onions bring vitamin C and compounds beneficial for immunity and digestion.
Olive oil provides healthy fats, and the overall low-calorie count makes this salad a smart choice for anyone watching their intake while still enjoying satisfying meals.
Conclusion
The cucumber, tomato, and onion salad is a timeless favorite. It’s fast to prepare, endlessly adaptable, and full of bright, refreshing flavors that complement countless meals. Whether you’re making a quick side for dinner, packing lunch, or preparing a large spread for a family gathering, this chilled salad is sure to please.
It celebrates the beauty of simple ingredients and shows how, with just a few steps, you can create something healthy, delicious, and universally loved. Keep this recipe in your regular rotation, and you’ll always have a go-to side dish that never disappoints.