Nothing beats the crisp, refreshing flavor of an easy cucumber tomato onion salad, especially when you need a fast, healthy side dish. Made with simple ingredients and a light vinaigrette, this classic salad is a staple for summer meals, backyard barbecues, and weeknight dinners. It’s naturally fresh, colorful, and comes together in just minutes.
This cucumber tomato onion salad recipe highlights the natural sweetness of ripe tomatoes, the cool crunch of cucumbers, and the sharp bite of red onion. Tossed with olive oil and vinegar, the vegetables soak up just enough tangy flavor without overpowering their freshness. The result is a perfectly balanced salad that pairs well with almost any main course.
Whether you’re serving grilled chicken, seafood, or sandwiches, this healthy cucumber tomato salad fits right in. It’s naturally gluten-free, dairy-free, and low in calories, making it ideal for clean eating, Mediterranean-style meals, and plant-forward diets. You can also customize it easily with herbs, cheese, or extra veggies.
Best of all, this simple cucumber tomato onion salad is incredibly versatile and great for meal prep. Serve it immediately for maximum crunch or let it chill in the fridge to allow the flavors to meld together. No matter how you enjoy it, this refreshing salad is a timeless favorite you’ll make again and again.
Print
Cucumber Tomato Onion Salad
This Cucumber Tomato Onion Salad is a crisp, refreshing classic made with fresh vegetables and a simple tangy dressing. It’s quick to prepare, naturally healthy, and perfect as a summer side dish, potluck salad, or light accompaniment to grilled meats.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
2 large cucumbers, sliced
3 medium tomatoes, chopped or sliced
1/2 medium red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Optional: fresh parsley or dill, chopped
Instructions
Add the cucumbers, tomatoes, and red onion to a large mixing bowl.
In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
Pour the dressing over the vegetables and toss gently to combine.
Garnish with fresh herbs if desired.
Serve immediately or chill for 15–30 minutes for enhanced flavor.
Notes
Cooking Tips
-
Use English or Persian cucumbers for fewer seeds and extra crunch.
-
Slice onions thin and soak them in cold water for 5 minutes to mellow the flavor.
-
For best texture, add salt just before serving if prepping ahead.
Variations
-
Mediterranean Style: Add feta cheese and olives.
-
Creamy Version: Stir in 2 tablespoons sour cream or Greek yogurt.
-
Herb-Forward: Add fresh basil, dill, or oregano.
-
Low-Acid: Replace vinegar with fresh lemon juice.
-
Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
