Tomato Cucumber Onion Salad is your go-to for a refreshing and incredibly easy side dish that bursts with classic summer flavors. This simple yet satisfying salad is perfect for potlucks, barbecues, or just a light weeknight meal, proving that delicious can also be effortless.
Key Ingredients for Tomato Cucumber Onion Salad
- 2 lbs ripe tomatoes, a mix of varieties like Roma, cherry, or heirloom, cut into bite-sized pieces
- 1 large English cucumber, unpeeled, thinly sliced or quartered into half-moons
- 1 medium red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional, but highly recommended)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
How to Make Tomato Cucumber Onion Salad
This Tomato Cucumber Onion Salad is a testament to how a few fresh ingredients can come together to create something truly spectacular with minimal effort. Expect a vibrant symphony of textures and tastes, with the crispness of the cucumber and onion perfectly complementing the juicy sweetness of the tomatoes. The simple yet zesty dressing ties it all together, making for a supremely satisfying dish that’s ready in under 20 minutes of active preparation time.
Step-by-Step Instructions
- Prepare the Vegetables: Begin by washing all your produce thoroughly. Dice the tomatoes into roughly 1-inch pieces. If using larger tomatoes, remove the core first. If using cherry tomatoes, you can halve or quarter them. Peel and thinly slice the English cucumber into half-moons or rounds, aiming for about 1/4-inch thickness. Peel the red onion and slice it very thinly. A mandoline or a sharp knife will be your best friends here for uniform slices, which cook the onion to a lovely, tender bite.
- Combine Salad Ingredients: In a large mixing bowl, gently combine the prepared tomatoes, sliced cucumber, and thinly sliced red onion. Add the freshly chopped parsley and dill to the bowl. If you’re not a fan of raw onions and want to mellow their bite, you can soak the sliced red onion in ice water for about 10-15 minutes, then drain well before adding it to the salad.
- Whisk the Dressing: In a separate small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and granulated sugar (if using). Season generously with salt and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified, meaning the oil and vinegar are fully combined into a creamy mixture. If using a jar, simply close the lid and shake well. Taste the dressing and adjust seasoning as needed; you might want a touch more salt, pepper, or vinegar depending on your preference.
- Dress the Salad: Pour the prepared dressing over the vegetable and herb mixture in the large bowl. Toss everything gently to ensure all the ingredients are evenly coated with the dressing. Be careful not to over-mix, which can bruise the tomatoes.
- Chill and Serve: For the best flavor, allow the Tomato Cucumber Onion Salad to rest for at least 15-30 minutes at room temperature or in the refrigerator. This allows the flavors to meld and the vegetables to marinate slightly in the dressing. Before serving, give the salad another gentle toss. Serve chilled as a refreshing side dish.
Why You’ll Love This Tomato Cucumber Onion Salad
You’ll absolutely adore this Tomato Cucumber Onion Salad for its unbelievably fresh and vibrant taste, making it a star side dish that brightens any meal. Its true magic lies in its simplicity; it transforms humble summer produce into a flavorful masterpiece, offering a delightful crunch from the cucumber and onion balanced by the sweet succulence of ripe tomatoes. Unlike more complex salads that require extensive chopping or cooking, this recipe is a lifesaver for busy weeknights and a guaranteed crowd-pleaser at gatherings, proving you don’t need fancy ingredients to achieve incredible flavor.
Furthermore, this salad is incredibly budget-friendly, allowing you to enjoy a burst of seasonal goodness without breaking the bank, a stark contrast to the often-expensive pre-made salads at the grocery store. The herbaceous tang from fresh dill and parsley, combined with the bright vinaigrette, creates a flavor profile that’s both invigorating and deeply satisfying. If you’re a fan of a classic Greek salad or a caprese, you’ll find the clean, refreshing notes of this Tomato Cucumber Onion Salad exceptionally appealing. Don’t wait – gather your fresh ingredients and whip up this delightful salad today!
Storing and Reheating Tips
This Tomato Cucumber Onion Salad is best enjoyed fresh, but it can be stored for a limited time.
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The tomatoes may release more liquid over time, and the vegetables can become a bit softer, but the flavor will remain enjoyable.
- Flavor Development: For optimal flavor, allow the salad to sit at room temperature for about 15-20 minutes before serving if it has been refrigerated.
- Freezing: Freezing this salad is not recommended as the texture of the tomatoes and cucumber will become mushy upon thawing.
Final Thoughts
This Tomato Cucumber Onion Salad is a quintessential celebration of simple, fresh ingredients, proving that deliciousness often lies in simplicity. We encourage you to give this easy recipe a try; it’s sure to become a favorite go-to for its refreshing taste and effortless preparation.
Tomato Cucumber Onion Salad
Ingredients
Equipment
Method
- Begin by washing all your produce thoroughly. Dice the tomatoes into roughly 1-inch pieces. If using larger tomatoes, remove the core first. If using cherry tomatoes, you can halve or quarter them. Peel and thinly slice the English cucumber into half-moons or rounds, aiming for about 1/4-inch thickness. Peel the red onion and slice it very thinly. A mandoline or a sharp knife will be your best friends here for uniform slices, which cook the onion to a lovely, tender bite.2 lbs ripe tomatoes, 1 large English cucumber, 1 medium red onion
- In a large mixing bowl, gently combine the prepared tomatoes, sliced cucumber, and thinly sliced red onion. Add the freshly chopped parsley and dill to the bowl. If you’re not a fan of raw onions and want to mellow their bite, you can soak the sliced red onion in ice water for about 10-15 minutes, then drain well before adding it to the salad.2 lbs ripe tomatoes, 1 large English cucumber, 1 medium red onion, 1/4 cup fresh parsley, 1/4 cup fresh dill
- In a separate small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and granulated sugar (if using). Season generously with salt and freshly ground black pepper. Whisk vigorously until the dressing is well emulsified, meaning the oil and vinegar are fully combined into a creamy mixture. If using a jar, simply close the lid and shake well. Taste the dressing and adjust seasoning as needed; you might want a touch more salt, pepper, or vinegar depending on your preference.1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon granulated sugar, salt, freshly ground black pepper
- Pour the prepared dressing over the vegetable and herb mixture in the large bowl. Toss everything gently to ensure all the ingredients are evenly coated with the dressing. Be careful not to over-mix, which can bruise the tomatoes.
- For the best flavor, allow the Tomato Cucumber Onion Salad to rest for at least 15-30 minutes at room temperature or in the refrigerator. This allows the flavors to meld and the vegetables to marinate slightly in the dressing. Before serving, give the salad another gentle toss. Serve chilled as a refreshing side dish.