Cucumber, Onion and Tomato Salad

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Cucumber, Onion and Tomato Salad is the most refreshing summer salad with crisp cucumbers, juicy cherry tomatoes, red onions and a deliciously tangy vinaigrette dressing.

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This is the perfect salad to make when the farmer’s market or your backyard garden is overflowing with fresh veggies! It’s so fresh and light and a great accompaniment to any summer dish; or just eat this all on it’s own!

I have a year round Farmer’s Market type store just up the road from where we live so I visit frequently to see what they have available. I get so much in season produce there, we’re so lucky! It’s like having my own garden without the work!

🥗What you’ll need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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• Cucumbers– if the skins are tough, peel them. English cucumbers are great too.
• Tomatoes– I’m using cherry tomatoes, but any tomatoes work.
• Red onion– can also use shallots or green onions, or ramps- if you’re lucky enough to find them!
• Lemon– to bring out the flavors
• Fresh flat leaf parsley– can also use fresh dill, basil, cilantro, or mint; any fresh herbs you can get will work.
• Garlic– minced
• Olive oil– I’m using extra virgin olive oil.
• Red wine vinegar– can substitute balsamic or white wine vinegar
• Seasoning– salt and pepper are all you need
• Equipment– Measuring cups and spoons, cutting board, sharp knives, mixing bowl

As you can see this salad is very easy going and you can tweak it for whatever you might have on hand.

🥒How to make Cucumber Tomato Salad

This simple Cucumber Tomato Salad is the ultimate fresh side dish—perfect for summer cookouts, potlucks, or weeknight dinners. It’s crisp, tangy, and full of garden flavor thanks to fresh herbs and a zesty vinaigrette. Plus, it comes together in minutes and tastes even better after a quick chill in the fridge!

Combine the vegetables:
In a large mixing bowl, add the chopped cucumber, cherry tomatoes, diced red onion, and chopped parsley.

Season:
Sprinkle salt and pepper to taste over the veggies to bring out their natural flavor.

Make the vinaigrette:
In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, minced garlic, salt and pepper.

Dress the salad:
Pour the vinaigrette over the vegetable mixture and stir gently to coat everything evenly.

Add lemon juice:
Squeeze fresh lemon juice over the top for a final burst of brightness.

Chill and serve:
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Taste and adjust seasoning if needed.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

🍅Tips and Tricks

1. Salad addition suggestions:
   • Chickpeas
   • Mozzarella cubes or balls
   • Avocado chunks
   • Croutons or toasted bread cubes for a panzanella salad
   • Feta cheese
   • Grilled chicken or shrimp
2. This salad can be made a day in advance, just assemble and cover tightly and refrigerate until ready to serve.
3. Refrigerate any leftovers up to 3 days in an airtight container.

More Summer Favorites

• Asparagus Tart with Puff Pastry
• Roasted Garlic Hummus
• Sheet Pan Shrimp Fajitas
• Fresh Peach Salsa
• Watermelon Feta Salad
• Caprese Pasta Salad
• Strawberry Lemonade Popsicles
• Easy Fresh Peach Crisp

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