An easy, make ahead summer salad is just minutes away! Tomato Cucumber and Onion Salad with a red wine vinegar dressing comes together in about 15 minutes. This simple side salad is crisp, juicy and pairs with all your favorite summer mains easily. This recipe is vegetarian, vegan and gluten free.
So Fresh Tomato Cucumber and Onion Salad
It’s that time of year! When tomatoes are at their peak and cucumbers fresh and crunchy. Time to make the simplest of salads.
This tomato cucumber salad recipe brings summer icons together for a refreshing, crunchy, easy-to-make salad, perfect as a side snack or enjoyed as a simple lunch.
This Recipe Is:
- juicy
- crisp
- herby (to taste)
- make ahead ready
If you love recipes that feature summer produce and highlight tomatoes, you’ll enjoy this delicious side salad.
Quick Guide: How to Make Tomato Cucumber and Onion Salad
Grab the freshest tomatoes and cucumbers you can get your hands on, and whip up this easy salad up to one day ahead. The flavors shine on day two due to the marinated veggies in the tangy olive oil and red wine vinegar dressing. In summary, here’s how to make it (see recipe card for details):
- First, whip up the olive oil – red wine vinegar dressing.
- Second, slice the cherry tomatoes in half.
- Third, scrape the seeds from the cucumber and slice the cucumber into chunks.
- Next, slice the red onion into half moons.
- Last, pour dressing over the veggies, add a few twists of black pepper and toss.
Hang on to those cucumber seeds and their juices. They’re so refreshing in a green smoothie!
PRO TIP: If the red onions have a sharp taste, you can soak them, sliced, in ice water for about 10 minutes prior to adding them to your recipe. This mellows their flavor yet retains crunch!
Main Dishes to Share with this Quick Tomato Salad
This cherry tomato cucumber salad is delicious shared alongside simple eats such as sandwiches, anything grilled or with your favorite BBQ. Or, simply on its own for lunch or as a tasty snack. Check out some of my favorite recipes to share this scrumptious salad with:
Good to Know
To Peel or Not to Peel
If the cucumber skin seems tough or thick, you can use a veggie peeler to remove the skin or remove it partially to create stripes. Or you can leave them on for added texture.
You Can Add….
This salad would be delicious with chickpeas, sunflower seeds or even hemp hearts sprinkled over the top.
Any Tomato for this Salad
Just about any fresh tomato will work in this salad. I like cherry tomatoes because of their sweetness, thin skin, and ease of handling (and they’re abundant in the garden right now). But grape, Roma, heirloom, or slicing tomatoes such as early girl or stupice work too.
Pro Tips
- Cucumbers: for this cucumber onion tomato salad, I like using Kerby or garden cucumbers, the variety you typically find at the grocery store. Thinned skinned English or Persian cucumbers will work too.
- Cucumber Seeds: We’re scraping the seeds out to control water content in this salad. However, they’re fabulous in smoothies! Store the seeds and juice in the fridge for a few days until you’re ready to use them.
- Make Ahead: This tomato cucumber salad can be enjoyed shortly after making, however day two is when its flavor really stands out. The marinated cucumber is such a nice surprise!
- Fresh Herbs: Use your favorite fresh herbs here for maximum flavor. Dill, oregano and/or basil are quite nice.
More Tomato Salad Recipes to Love
- Zucchini Ribbon Salad with Corn and Tomatoes
- Greek Orzo Pasta Salad
- Chickpea Tabouleh Quinoa Salad
- Summer Veggie Quinoa Salad
- Grilled Panzanella Salad with Chickpeas and Quinoa
15-Minute Tomato Cucumber and Onion Salad
Ingredients
For the Salad:
- 1 lb (450g) Cherry Tomatoes sliced in half. about 1 pint.
- 1 lb (450g) Slicing Cucumber* cut lengthwise, seeds scraped out, sliced crosswise, chunky. about 2 mediumish cucumber.
- 1 C (90g) Red Onion** sliced thin in 1/2 moons, loosely packed. about 1/2 a red onion.
- 1 – 2 Tbs Fresh Herbs dill, and/or basil, chopped (basil torn).
For the Dressing:
- 3 Tbs Extra Virgin Olive Oil
- 2 Tbs Red Wine Vinegar
- 1/2 tsp Dijon Mustard
- 1/8 tsp Fine Sea Salt
- Fresh Ground Black Pepper heavy pinch
Instructions
For the Salad:
- In a medium mixing bowl, add the sliced tomatoes, cucumber chunks and onion. Sprinkle the fresh herbs over the salad.
For the Dressing:
- In a lidded jar or small mixing bowl, shake or whisk the vinegar, oil, dijon, salt and pepper together until an emulsion is formed.
Put the Salad Together:
- Pour the dressing over the salad and gently toss. Taste for salt and pepper and adjust as needed.
- Sprinkle additional herbs over the salad if desired just before serving.
To Store:
- Store in a lidded container in the refrigerator for up to two days. Day three, the veggies start to get soggy.
SO easy, and yes to delicious! You’re going to love those seeds in your smoothie, Mare!