Cucumber Onion Tomato Salad

Cucumber Onion Tomato Salad became a staple in my kitchen after a late afternoon walk through my neighborhood farmers’ market when I picked up some sun-warmed tomatoes crisp cucumbers and a just-harvested red onion. I threw them together with a splash of oil and vinegar not expecting much but the result was so fresh and flavorful that I’ve made it again and again since that day.

It’s one of those easy reliable salads I reach for when I want something healthy bright and bursting with natural flavor. The simplicity of this salad is what makes it truly special and it’s just as good alongside a grilled main as it is eaten straight from the bowl with a fork.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Add crispness and coolness that balances the acidity of the tomatoes.
• Tomatoes – Provide juicy sweetness and beautiful color.
• Red onion – Adds sharpness and a bit of bite for contrast.
• Fresh parsley – Brings herbaceous freshness to the salad.
• Olive oil – Creates a light coating that ties all the ingredients together.
• Red wine vinegar – Adds tangy depth and a little zing.
• Salt – Helps bring out the natural flavors of the vegetables.
• Black pepper – Gives a slight kick and enhances the overall taste.
• Tools You’ll Need
• Sharp knife – Essential for slicing the cucumbers, tomatoes, and onions evenly.
• Cutting board – Keeps your workspace clean and helps with safe chopping.
• Mixing bowl – Where all the delicious flavors come together.
• Small whisk or fork – Useful for blending the oil and vinegar into a simple dressing.
• Measuring spoons – Helpful for adding just the right amount of seasoning.
• Serving dish – For a beautiful and practical presentation.

Instructions

Step 1:

I begin by rinsing the cucumbers tomatoes parsley and onion under cold water.

Step 2:

Then I slice the cucumbers and tomatoes into thin rounds and the red onion into fine slivers.

Step 3:

I place all the sliced vegetables into a large mixing bowl and sprinkle the chopped parsley over the top.

Step 4:

In a small bowl I whisk together olive oil red wine vinegar salt and black pepper until well combined.

Step 5:

I pour the dressing over the vegetables and toss gently to make sure everything is evenly coated.

Step 6:

Before serving I like to let the salad sit for about 10 to 15 minutes so the flavors have time to develop and mingle.

Tips

If the raw red onion feels too strong I sometimes soak the slices in cold water for a few minutes before adding them to the salad. You can also add a bit of crumbled feta or chopped mint for a twist. And if your tomatoes are especially juicy don’t be afraid to scoop up the extra dressing with a piece of crusty bread!

Ways to Serve

This salad goes beautifully with grilled meats, fish, or even as a topping for grain bowls. I also enjoy it alongside sandwiches or wraps for a crisp refreshing contrast. It’s perfect for summer picnics potlucks or just a clean and simple lunch.

Frequently Asked Questions

Can I make cucumber onion tomato salad in advance?

Yes you can prep the ingredients ahead and store them in the fridge. Just add the dressing shortly before serving for the best texture.

What kind of vinegar works best in cucumber onion tomato salad?

Red wine vinegar gives the perfect tang but white vinegar or apple cider vinegar can work as alternatives.

How long does cucumber onion tomato salad last in the fridge?

It’s best eaten fresh but it can last up to 2 days refrigerated. The vegetables may release some water so give it a quick toss before serving.

See You in the Kitchen

I hope you try this cucumber onion tomato salad because it’s one of those recipes that proves simple really can be delicious. I’d love to know if it makes it to your table and how you make it your own so don’t forget to save it and share your version with me!

Happy Cooking!

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