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Tomato Cucumber Onion Salad is a mix of rustic tomatoes, fresh cucumbers, and onion marinated in a tangy healthy homemade dressing. Full of summer fresh produce, this side salad is simple to prepare and can be made in under 20 minutes. It’s perfect for your next gathering.
In the summer months I can never get enough tomatoes whether it’s making Fried Green Tomatoes, Tomato Pie, slicing them up into salads like this one, or even making a fresh Burrata Caprese.
Why This Recipe Works
Tomatoes, cucumbers, and onions all make their debut in the warm summer months and are best enjoyed fresh and simple. The homemade Italian dressing brings out the flavor of this healthy side salad.
Different from other tomato salads this one is first tossed in a simple seasoning and then marinated in a flavorful dressing.
When you’d rather be outdoors than inside this salad comes together in under 30 minutes and no cooking is required. The sliced vegetables also take on a bold and tangy flavor when marinated overnight.
This side salad is also light and filled with healthy ingredients such as English cucumbers, vine-ripe tomatoes, and crisp red onions all tossed with a dash of red wine vinegar and olive oil dressing.
Soak up the summer with this delicious salad and serve it alongside some other healthy options like this herbed potato salad or this Italian marinated vegetables. It also goes great with other traditional summer side dishes like this strawberry jello fluff salad.
What Goes in this Recipe
- Two kinds of tomatoes. This recipe calls for both Heirloom tomatoes and Roma tomatoes for a nice mix of juicy flavor from the Heirlooms paired with the firm Roma tomatoes.
- Cucumbers. For this recipe, I like to use English cucumbers because they slice beautifully and look nice, but also because they’re not too watery.
- Parsley and Cilantro. Use fresh parsley and cilantro in this recipe so you can achieve the bold flavor.
- Brown Sugar. The brown sugar neutralizes the other flavors and tampers the tanginess. You can leave it out or swap it for a natural sweetener like honey or maple syrup.
Ingredient Swaps
- Tomatoes. Use your favorite tomatoes or even mix them as I’ve done. Some other delicious options are green tomatoes or grape or cherry tomatoes.
- Cucumbers. There is also a good variety of cucumbers and any of them will work.
- Cilantro. Not everyone likes cilantro and you can leave this ingredient out if you’d like.
Dressing Variations
I like to change up recipes when I make them over and over and one way to do that is by changing the dressing. For example, this cucumber tomato salad can be made with a variety of dressings. Each recipe below is a slightly different variation from the other, but the small changes really help alter the flavor.
- Red Wine Vinaigrette: Olive Oil, Red Wine Vinegar, Brown Sugar
- Balsamic Vinaigrette: Olive Oil, Balsamic Vinegar, Dijon Mustard Honey
- Cider Vinaigrette: Olive Oil, Apple Cider Vinegar, Brown Sugar
Step-by-Step Instructions
- Prep the ingredients. Core the tomatoes and cut them into wedges and slice the onion and cucumber. Place them into a large bowl.
- Season. Add the parsley, cilantro, brown sugar, salt, and pepper and toss to mix and coat the ingredients.
- Make the dressing. Whisk the dressing ingredients together and pour over the salad. Toss to coat.
- Marinate. Place the salad into the fridge to chill and marinate for 20 minutes before you plan on serving it.
Storage Information:
- Leftovers or if you make it ahead: place the salad in an air-tight container and store it in the fridge overnight. Making it ahead will allow the dressing to marinate the vegetables, which brings a stronger flavor. It will last in the fridge for about 5 to 7 days.
- Before serving: if you make this ahead some or if it’s been sitting for a little bit before you serve it some of the dressing will drip to the bottom of the bowl. Just toss and stir the ingredients again to evenly mix it all together.
Recipe Notes and Expert Tips
- Choose high-quality olive oil for the dressing. Heat, light, and age all affect the polyphenol content of olive oil. You can rule out plenty of bottles in the store if they are not dark green or black in color. The green shade is a protectant from harmful light exposure. Extra virgin olive oil is the best you can purchase.
- Don’t slice your produce too small. This salad works best when you slice the produce into larger chunks.
- Let the salad marinate overnight. I recommend making this salad the night before you plan on serving it so the vegetables can marinate in the dressing.
- Before serving give the salad a good stir to mix the dressing that’s dripped to the bottom of the bowl evenly.
Tomato Salad Frequently Asked Questions:
As with any food when it comes to taste most suggestions are purely opinion-based. For instance, the tomato suggestions for this recipe are purely my own. I prefer to use a combination of Roma tomatoes and tomatoes on the vine.
Depending on the options available at my local farmers market or grocer I may on occasion add some heirloom tomatoes. Beefsteak tomatoes tend to be a tad too juicy so I wouldn’t use them. Also, when purchasing your tomatoes choose ones that are slightly firm to touch.
Yes, and I recommend that you do so there is plenty of time for the vegetables to marinate. This recipe can be made 2 days in advance of when you plan on serving it.
Sure! This is a personal preference and the salad will work either way.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Tomato Cucumber Onion Salad Recipe
Equipment
- Wooden Spoon for mixing
- Measuring Cup
- Chefs Knife
Ingredients
Salad
- 3 Vine Ripe Tomatoes cored, and quartered
- 4 Plum Tomatoes cored, and quartered
- 1 English Cucumber sliced thin
- 1/2 Red Onion sliced
- 2 tablespoons Fresh Italian Parsley finely chopped
- 2 tablespoons Fresh Cilantro finely chopped
- 1/2 teaspoon Brown Sugar
- Salt and Freshly Cracked Black Pepper
Dressing
- 1/2 cup Italian Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 3 Garlic Cloves minced
- 1 teaspoon Brown Sugar
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
Instructions
Salad
- Core the tomatoes, then cut into wedges and half the wedges. Slice the cucumber and red onion and place in a large bowl.
- Add the parsley, cilantro, brown sugar, and salt and pepper to the bowl. Toss ingredients to coat.
Dressing
- Whisk the dressing ingredients together and pour over the salad. Toss to coat and chill for 20 minutes before serving.
Notes
- Choose high-quality olive oil for the dressing. Heat, light, and age all affect the polyphenol content of olive oil. You can rule out plenty of bottles in the store if they are not dark green or black in color. The green shade is a protectant of harmful light exposure. Extra virgin olive oil is the best you can purchase.
- Don’t slice your produce too small. This salad works best when you slice the produce into larger chunks.
- Let the salad marinate overnight. I recommend making this salad the night before you plan on serving it so the vegetables can marinate in the dressing.
Storage Information:
- Leftovers or if you make it ahead: place the salad in an air-tight container and store it in the fridge overnight. Making it ahead will allow the dressing to marinate the vegetables, which brings a stronger flavor. It will last in the fridge for about 5 to 7 days.
- Before serving: if you make this ahead some or if it’s been sitting for a little bit before you serve it some of the dressing will drip to the bottom of the bowl. Just toss and stir the ingredients again to evenly mix it all together.
