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 cucumber tomato salad is vegetarian, vegan and gluten free.
Fresh Only Summer Can Bring
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 and easy to make salad, perfect as a side, snack or enjoyed as a simple lunch.
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 really 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 nutritious and perfect 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 along side simple eats such as sandwiches, anything grilled or with your favorite BBQ. Or, simply, on it’s own for lunch or as a healthy snack. Check out some of my favorite recipes to share this scrumptious salad with:
FAQs for Cucumber Tomato Onion Salad
Cucumbers contain phytonutrients which provide antioxidant and anti-inflammatory benefits. Tomatoes have been shown to support a healthy cardiovascular system and have anticancer benefits (from Worlds Healthiest Foods). However, because tomatoes are part of the nightshade family, this salad may be problematic for those sensitive to nightshades.
Cucumber skin is nutrient rich, so enjoying the skin is an added benefit to eating cucumbers. However, some commercial cucumbers are treated with wax prior to sale. Organic cucumbers too, but with restriction on types of wax used (from Worlds Healthiest Foods). For no-wax cucumbers, check out your local farmers market or CSA! Wash the cucumber throughly prior to enjoying. If the skin seems tough or thick, you can use a veggie peeler to remove the skin or remove partially to create stripes.
For this onion tomato salad, cut cherry or grape tomatoes in half. If using a different tomato such as Roma, heirloom or slicing garden tomatoes, cut them into about one inch chunks.
This salad would be delicious with chickpeas, sunflower seeds or even hemp hearts sprinkled over the top.
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.
A Few Recipe Notes
- 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
- Greek Orzo Pasta Salad
- Chickpea Tabouleh Quinoa Salad
- Summer Veggie Quinoa Salad
- Grilled Panzanella Salad with Chickpeas and Quinoa
- Black Eyed Pea Salad
Tomato Cucumber and Onion Salad
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
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.
- Store in a lidded container in the refrigerator for up to two days. Day three, the veggies start to get soggy.