My Tomato Cucumber Onion Salad is summer simplicity at its finest. This refreshing dish reminds me of those long family dinners on Nonna’s patio, where every bowl of fresh vegetables disappeared in minutes. Last weekend, my nephew Jake took one bite and declared it “the crunchiest, yummiest salad ever” – high praise from a seven-year-old who typically avoids anything green! The crisp vegetables offer a satisfying crunch while the tangy Italian dressing ties everything together with herbaceous zest. I’ll show you how to create this perfect summer side dish that comes together faster than you can set the table.
Table of Contents
Why You’ll Love It
- This Tomato Cucumber Onion Salad is ready in under 10 minutes – perfect for those nights when cooking feels impossible but you still want something fresh and homemade.
- The flavors deepen as it sits, making it an ideal make-ahead dish for barbecues or busy weeknights.
- It’s incredibly versatile – add feta cheese, olives, or avocado to transform it into a heartier dish.
- The bright colors make for a beautiful presentation that elevates even the simplest meals.
On my trip to Louisiana (the one that sparked my love for quick American classics), I discovered that sometimes the simplest dishes make the biggest impression. Like authentic gumbo taught me about layering flavors, this salad shows that fresh ingredients need very little to shine.
Pure Comfort
There’s something deeply comforting about a bowl of Tomato Cucumber Onion Salad on a hot summer day. It’s the kind of dish that appears at every family reunion, church potluck, and neighborhood barbecue – familiar, reliable, and always welcome. The cool, crisp vegetables offer respite from summer heat while connecting us to traditions of seasonal eating. It’s not just food; it’s a celebration of summer’s bounty and the simple joy of gathering around fresh, colorful dishes.
What You Need
- 3 medium tomatoes (about 1½ pounds), cut into ½-inch wedges
- 1 large English cucumber, sliced ¼-inch thick
- 1 medium red onion, thinly sliced
- ¼ cup fresh Italian parsley, roughly chopped
- ⅓ cup Italian dressing (store-bought or homemade)
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced (optional)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
The juicy tomatoes provide sweetness and are the star of this easy tomato salad, while the cucumber adds refreshing crunch. Red onion brings a mild bite that mellows as it marinates in the dressing. If you’re sensitive to raw onion, place sliced onions in cold water for 10 minutes before adding to your salad. For those watching sodium, feel free to use a low-sodium Italian dressing or make your own with olive oil, lemon juice, and herbs.
Time to Cook
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus optional 30 minutes marinating)
Difficulty: Easy
Make-Ahead: Yes, up to 24 hours in advance
Steps to Make It
Start by washing all your vegetables thoroughly. For the freshest cucumber salad with Italian dressing, remove the cucumber ends and decide whether to peel it (I often leave the peel on for color and nutrients).
Slice the tomatoes into wedges or chunks, depending on your preference. Pro tip: If your tomatoes are very juicy, you can let them drain in a colander for a few minutes to prevent an overly watery salad.
Cut the cucumber into quarter-inch slices. For a fancier presentation, use a fork to score the cucumber’s sides before slicing, creating a decorative edge.
Slice the red onion as thinly as possible – I like using a mandoline for this task to get paper-thin slices that provide flavor without overwhelming each bite.
Combine all vegetables in a large bowl, then sprinkle with chopped parsley. The fresh herbs make this fresh veggie salad recipe pop with color and flavor.
In a small bowl, whisk together the Italian dressing, red wine vinegar, minced garlic, and oregano.
Pour the dressing over the vegetables and toss gently to coat. Don’t be surprised if your kitchen suddenly smells like an Italian grandmother’s garden – that’s how you know you’re on the right track!
Season with salt and pepper to taste, then refrigerate for 30 minutes before serving to allow flavors to meld (though it’s perfectly delicious right away if you’re in a hurry).
Make It Perfect
For the best recipe for cucumbers and onions, slice your vegetables consistently so they marinate evenly. Think of it as giving everyone an equal chance to soak up deliciousness.
Don’t overdress the salad – you want to enhance the vegetables, not drown them. Start with less dressing than you think you need; you can always add more.
Avoid using standard slicing cucumbers, as they can become watery. English or Persian cucumbers have fewer seeds and firmer flesh, making them ideal for salads.
If your salad seems bland, try adding a pinch of sugar to the dressing. It balances acidity and enhances the natural sweetness of the tomatoes without making the dish actually sweet.
Mix It Up
Spicy Kick: Add thinly sliced jalapeños and substitute cilantro for parsley for a Southwestern twist that pairs beautifully with grilled meats.
Mediterranean Style: Transform this into an Italian tomato cucumber salad by adding cubed mozzarella, chopped basil, and a drizzle of balsamic glaze.
For a keto-friendly version, skip any added sugar and focus on an olive oil-based dressing with herbs and a splash of lemon juice. Perfect for those looking for healthy, easy fast side dishes that accommodate dietary needs.
Perfect Partners
This Tomato Cucumber Onion Salad shines as one of the best cold BBQ side dishes for a crowd, pairing perfectly with grilled chicken, burgers, or steak. For a complete summer meal, serve alongside corn on the cob and garlic bread. It’s also lovely with simple fish dishes or as part of a Mediterranean-inspired spread with hummus and pita. For beverages, try an iced tea with mint, a crisp Pinot Grigio, or sparkling water with lemon slices.
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FAQs
Can I make this ahead?
Absolutely! You can prepare this salad up to 24 hours in advance. The flavors actually improve as it sits, making it perfect for meal prep or entertaining. If making more than 2 hours ahead, hold back some of the dressing and add just before serving for maximum freshness.
How do I store leftovers?
Store leftover tomatoes and cucumbers in an airtight container in the refrigerator for up to 3 days. The vegetables will release more liquid as they sit, so you may want to serve leftovers with a slotted spoon.
Can I freeze this salad?
I don’t recommend freezing this salad as the vegetables will become mushy when thawed. This fresh tomato recipes salad is best enjoyed fresh or within a few days of making.
What ingredient substitutions work?
Green onions work well in place of red onion for a milder flavor. Cherry tomatoes can replace full-sized tomatoes (just halve them). For the dressing, Greek vinaigrette, lemon vinaigrette, or simple oil and vinegar work beautifully if you don’t have Italian dressing.
Let’s Enjoy Summer’s Bounty
This Tomato Cucumber Onion Salad celebrates the simple pleasure of summer produce at its peak. It’s the side dish that disappears first at potlucks and the one your family will request again and again. When cucumbers and tomatoes are plentiful, this salad becomes an easy, economical way to bring freshness to your table in minutes. I hope you’ll try this recipe and make it your own – and don’t forget to let me know in the comments how you enjoyed it or what variations you tried!
Tomato Cucumber Onion Salad
Equipment
- Cutting Board
- Chef’s knife
- large salad bowl
- small mixing bowl
- whisk or fork
Ingredients
- 3 medium tomatoes (about 1½ pounds), cut into ½-inch wedges
- 1 large English cucumber, sliced ¼-inch thick
- 1 medium red onion, thinly sliced
- 1/4 cup fresh Italian parsley, roughly chopped
- 1/3 cup Italian dressing (store-bought or homemade)
- 1 tbsp red wine vinegar
- 1 clove garlic, minced (optional)
- 1/2 tsp dried oregano
- to taste salt and freshly ground black pepper
Instructions
- Start by washing all your vegetables thoroughly. Remove cucumber ends and peel if desired.
- Slice the tomatoes into wedges or chunks. If extra juicy, let them drain briefly in a colander.
- Cut cucumber into ¼-inch slices. For presentation, score skin with a fork before slicing.
- Slice the red onion as thinly as possible. Use a mandoline if available.
- Combine tomatoes, cucumber, onion, and parsley in a large bowl.
- In a small bowl, whisk together Italian dressing, red wine vinegar, garlic, and oregano.
- Pour dressing over vegetables and toss gently to coat evenly.
- Season with salt and pepper to taste. Chill 30 minutes for best flavor, or serve immediately.