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Cucumber Tomato Onion Salad

Cucumber Tomato Onion Salad

A crisp, no-cook salad of sliced cucumber, ripe tomato, and red onion tossed in a simple olive oil and vinegar dressing. Ready in 15 minutes — perfect for cookouts, meal prep, or a light summer side.
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Prep Time 15 minutes
10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 50
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 English or Persian cucumbers sliced into thin rounds
  • 2-3 medium tomatoes or 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 2-3 tbsp olive oil
  • 1-2 tbsp vinegar or lemon juice red wine apple cider, or white vinegar
  • salt to taste
  • black pepper to taste
  • fresh basil parsley, or dill optional, chopped

Equipment

  • Large mixing bowl
  • Small bowl
  • Sharp knife or mandoline
  • Cutting board

Method
 

  1. Salt the cucumbers — Salt the sliced cucumbers lightly and let them sit in a colander for 10 minutes to release excess water, then pat dry with a paper towel.
  2. Prep the rest of the vegetables — While the cucumbers drain, halve or quarter the tomatoes and thinly slice the red onion.
  3. Make the dressing — In a small bowl, whisk together the olive oil, vinegar or lemon juice, salt, and pepper.
  4. Toss the salad — Combine the cucumber, tomato, and onion in a large bowl. Pour the dressing over the top and toss gently. Fold in fresh herbs, if using.
  5. Chill and serve — Refrigerate for at least 10 minutes before serving so the flavors come together.

Video

Notes

  • For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it in.
  • Add the dressing right before serving — this keeps the salad from turning watery.
  • Store undressed leftovers in the fridge for up to 3 days; once dressed, eat within 24 hours for the best texture.