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

1. Prepare the Vegetables

Start by slicing the tomatoes into wedges or thick slices, depending on the size of the tomatoes and your personal preference. Juicy tomatoes will release moisture as you cut, so be careful not to squish them.
Slice the cucumbers into thin rounds or half-moons. If you’re using an English cucumber, you can leave the skin on for added texture, but if you’re using a regular cucumber, it’s best to peel it first.
Thinly slice the red onion into rings or half-moons, depending on your preference. The thinner the slices, the more evenly the onion will blend with the other ingredients.

2. Combine the Vegetables in a Bowl

In a large mixing bowl, combine the sliced tomatoes, sliced cucumbers, and sliced red onions. Toss gently to mix them together, but avoid mashing the tomatoes.

3. Add Fresh Basil

Snip fresh basil leaves using kitchen scissors, and sprinkle them over the vegetable mixture. Gently toss again to mix the basil with the vegetables. Fresh basil will impart a lovely fragrance and flavor, enhancing the overall taste of the salad.

4. Prepare the Dressing

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, kosher salt, and black pepper. Whisk until the ingredients are well combined and the salt is dissolved.
Tip: If you want a slightly sweeter dressing, you can add a small teaspoon of honey or maple syrup to balance the acidity of the vinegar.

5. Dress the Salad

Drizzle the prepared dressing over the vegetables and toss gently to ensure that everything is coated evenly with the dressing. Be careful not to mash the tomatoes or cucumbers while tossing.

6. Taste and Adjust Seasoning

After tossing the salad, taste it and adjust the seasoning as needed. If the salad needs more salt or pepper, add a pinch more and toss again to combine.

7. Marinate the Salad

Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld. The vegetables will release some of their juices, which will blend with the dressing to enhance the overall flavor.
For best flavor, let the salad marinate for 30 minutes to an hour. You can chill it in the refrigerator if you prefer a colder salad, or you can leave it at room temperature if you like a slightly warmer, juicier salad.

8. Serve

Serve the salad immediately or after marinating. It pairs beautifully with grilled meats, seafood, or even as a light side dish for lunch or dinner. Garnish with more fresh basil or parsley if desired.

Pro Tips for Best Results

The flavor of this salad depends heavily on the quality of the tomatoes. Use ripe, juicy tomatoes that are in season for the best taste. If possible, try heirloom tomatoes or vine-ripened tomatoes for maximum flavor.
For a more delicate texture and better marination, slice the cucumbers and onions thinly. This will help the vegetables absorb the dressing better and ensure a more balanced flavor in every bite.
For the best flavor, allow the salad to marinate for at least 30 minutes. The vegetables will soften slightly and release their juices, which will blend with the dressing and enhance the overall taste.
If you prefer a more acidic dressing, you can add more vinegar or use a stronger vinegar like apple cider vinegar. Conversely, for a milder flavor, reduce the vinegar or use a milder vinegar like white wine vinegar.
If you prefer a slightly sweeter salad, add a small amount of honey or sugar to the dressing. This balances out the acidity of the vinegar and makes the flavors more harmonious.
If you don’t have basil, consider using parsley, mint, or oregano. Fresh herbs can add a new layer of flavor and bring a unique twist to the salad.
This salad can be made ahead of time and stored in the fridge for up to a day. However, keep in mind that the cucumbers will release moisture over time, so it may become a bit watery. You can always drain excess liquid before serving.

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

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Prep Time 10

Chill Time 30

Total Time 40

Course Salad

Cuisine American, Italian

Servings 6

Calories 194 kcal

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.