Cucumber is an ideal ingredient for summer, and cucumber salad is a refreshing and popular choice during this season. The main ingredients—cucumbers, tomatoes, and onions—complement each other perfectly, creating a light and flavorful dish. This healthy salad recipe is not only quick and easy to prepare, taking just a few minutes, but it’s also packed with essential nutrients, making it an excellent choice for a light meal or side dish.
Ingredients
- Ripe tomatoes: Use ripe tomatoes for this salad. I find that juicy tomatoes can be a bit tricky to cut, but they are essential for the best flavor.
- English seedless cucumbers: Also known as Persian cucumbers, you can choose whether or not to peel them. While peeling is optional, some people prefer it. If you’re using regular cucumbers, it’s best to peel the tougher skin.
- Red onion, thinly sliced: You can substitute with white onions or, for a sweeter flavor, use sweet onions instead.
- Snipped fresh basil: This adds a fresh, aromatic flavor to the salad.
- Extra virgin olive oil: Use the best quality oil you can find for the best results.
- Red wine vinegar: You can substitute with other types of vinegar, like apple cider vinegar or white vinegar, if you prefer a stronger flavor.
- Kosher salt and ground black pepper, to taste.
How To Make Tomato Cucumber Onion Salad
- In a large mixing bowl, combine the sliced tomatoes, cucumbers, and red onion.
- Gently toss in the snipped fresh basil, allowing the herbs to intermingle with the veggies.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
For the best flavor, let this salad marinate for at least 30 minutes or up to an hour. You can leave it at room temperature during this time, or chill it in the refrigerator if you prefer a cold salad.
How To Store
You can store the salad in an airtight container in the fridge for up to 3 days, but it’s best enjoyed within 24 hours. After a day or so, the vegetables tend to soften, and the salad loses its refreshing crunch.
More Salad Recipes
Cucumber Tomato Onion Salad
Ingredients
- 4 ripe tomatoes cored, seeded, and sliced into wedges
- 2 English seedless cucumbers peeled (if desired) and sliced into half-circles
- 1 small red onion thinly sliced
- ¼ cup fresh basil snipped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- In a large mixing bowl, combine the sliced tomatoes, cucumbers, and red onion.
- Gently toss in the snipped fresh basil, allowing the herbs to intermingle with the veggies.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
- For the best flavor, let this salad marinate for at least 30 minutes or up to an hour. You can leave it at room temperature during this time, or chill it in the refrigerator if you prefer a cold salad.