Tomato, Cucumber, And Onion Salad Recipe

This fresh salad is a celebration of summer produce combining chopped tomatoes, diced cucumber and red onion. Bathed in a lightly sweet extra virgin olive oil and red wine vinegar dressing with a hint of sugar, salt and pepper, it offers a balanced flavor that is both crisp and refreshing.

I love sharing this Tomato, Cucumber and Onion Salad recipe because it’s as nutritious as it is tasty. I use 3 medium tomatoes, cut into chunks, along with 1 large cucumber diced and a medium red onion thinly sliced.

These simple ingredients not only provide vital vitamins like C and A but also supply lycopene and antioxidants. I mix in 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar to create a mild, tangy dressing, then add 1 teaspoon of sugar, salt and freshly ground black pepper to taste.

The balance of sweet and tangy really enhances the natural flavors of the vegetables. This salad was a summer mainstay in my home and works great as a cold BBQ side dish for a crowd or a quick easy veggie salad recipe.

I’ve found it perfect for those fast side dishes, and tossing in a few fresh basil leaves really takes it home. Enjoy and experiment with these nutritious basics.

Why I Like this Recipe

I love this recipe cuz it’s super fresh and reminds me of lazy summer afternoons. First, I really dig how simple it is to make—it doesn’t take long to chop up all the veggies and mix the dressing, which means I can whip it up anytime I want a quick, healthy meal. Second, the flavors just come together so nicely; the tang from the red wine vinegar and the little sweetness from the sugar hit the perfect spot, making every bite enjoyable. Third, the crunch from the cucumber and the softness of the tomatoes make the texture really fun to eat, plus it makes me feel like I’m eating something light and satisfying. Lastly, it kinda brings back memories of my family get-togethers, which makes it extra special to me.

Ingredients

• Tomatoes: They provide fibre and vitamins.

  They’re juicy and sweet, adding a bright taste.

• Cucumber: Low in calories, crunchy, and hydrating.

  It offers a refreshing texture that lightens the dish.

• Red Onion: Adds a sharp flavor and antioxidants.

  It balances the salad’s sweetness nicely.

• Extra Virgin Olive Oil: Rich in healthy fats and heart-friendly, it unifies the ingredients with a smooth finish.
• Red Wine Vinegar: Offers a tangy twist that elevates overall flavor and brings a subtle zing.

Ingredient Quantities

• 3 medum tomatoes, chopped
• 1 large cucumber, diced
• 1 medum red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil leaves (optional garnish)

How to Make this

1. Wash the tomatoes, cucumber, and onion then chop the tomatoes into medum pieces, dice the cucumber and slice the onion thinly.

2. Put all the chopped veggies into a big mixing bowl.

3. In a small bowl, mix together the olive oil, red wine vinegar and sugar until the sugar mostly dissolves.

4. Season the dressing with salt and freshly ground black pepper, then pour it over the veggies.

5. Gently toss the salad so that all the ingredients are well coated with the dressing.

6. Let the salad sit for about 10 minutes so the flavors can meld together.

7. If you want, garnish with fresh basil leaves before serving.

Equipment Needed

1. Large mixing bowl – for combining the chopped veggies and letting the flavors mix together over time
2. Small bowl – to whip up the dressing and make sure the sugar has dissolved well
3. Cutting board – to safely wash and chop the tomatoes, cucumber, and red onion
4. Sharp chef’s knife – essential for chopping tomatoes into medium pieces, dicing the cucumber, and slicing the red onion thinly
5. Measuring spoons – to accurately measure out the olive oil, red wine vinegar, and sugar
6. Whisk or fork – to mix the dressing ingredients until the sugar mostly dissolves
7. Spatula or large spoon – to gently toss the salad so that every piece gets coated with the dressing

FAQ

Tomato, Cucumber, And Onion Salad Recipe Substitutions and Variations

• If you cant get medum tomatoes, try using cherry tomatoes halved, they add a sweet touch.
• If extra virgin olive oil isn’t available, you can use canola oil or even vegetable oil, though it may change the flavor a bit.
• You can swap red wine vinegar with apple cider vinegar or white wine vinegar if needed.
• If you’re out of sugar, a little drizzle of honey works as a good substitute.
• For the red onion, you might use finely chopped shallots for a milder flavor.

Pro Tips

1. If you can wait a bit, let the veggies sit in the dressing for even longer than 10 minutes, maybe around 15, so the flavors really sink in.
2. Before you mix everything together, give the dressing a quick taste. It helps to add a little extra salt or pepper if its missing some punch.
3. When using basil, try just tearing the leaves up rather than cutting them, so that they release more of their flavor into the salad.
4. Make sure your veggies are super cold before you toss them in the dressing; it helps keep them nice and crunchy, which is awesome on a hot day.