Tomato, Cucumber, and Onion Salad

Name: Tomato, Cucumber, and Onion Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 large tomatoes, diced; 1 cucumber, diced; 1 small onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons vinegar (white or apple cider); 1 tablespoon sugar; Salt and pepper to taste; Fresh herbs (like parsley or basil) for garnish

kate

Update : March 24, 2026

Fresh tomato, cucumber, and onion salad served in a bowl.

why make this recipe

This salad is fresh, quick, and easy. It uses simple vegetables and a light dressing. You get a bright side dish that fits many meals. It needs no cooking and takes little time.

introduction

Tomato, Cucumber, and Onion Salad is a clean, crisp mix of ripe tomatoes, cool cucumber, and sharp onion. The light oil and vinegar dressing makes the vegetables taste bright. You can make it any time for a simple lunch or a quick side.

how to make Tomato, Cucumber, and Onion Salad

Make the salad in a few steps: chop the vegetables, mix a simple dressing, toss everything, and let it sit for a short time so the flavors blend. Finish with fresh herbs before serving.

Ingredients :

2 large tomatoes, diced
1 cucumber, diced
1 small onion, thinly sliced
1/4 cup olive oil
2 tablespoons vinegar (white or apple cider)
1 tablespoon sugar
Salt and pepper to taste
Fresh herbs (like parsley or basil) for garnish

Directions :

In a large bowl, combine the diced tomatoes, cucumber, and onion.
In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper until well blended.
Pour the dressing over the vegetables and toss to coat.
Let the salad marinate for at least 15 minutes before serving.
Garnish with fresh herbs if desired and serve chilled.

how to serve Tomato, Cucumber, and Onion Salad

Serve chilled or at room temperature. Use it as a side for grilled chicken, fish, or rice. Put it on top of greens or with crusty bread. Serve small bowls at a family meal or a picnic.

how to store Tomato, Cucumber, and Onion Salad

Place the salad in an airtight container and keep it in the fridge. Eat within 1–2 days for best texture. The vegetables get watery if stored too long, so do not keep it more than two days.

tips to make Tomato, Cucumber, and Onion Salad

Use ripe tomatoes for the best flavor.
Cut vegetables in even pieces so they mix well.
Let the salad sit at least 15 minutes so the dressing soaks in.
Add herbs right before serving to keep them fresh.
Taste and adjust salt, pepper, or sugar to your liking.

variation (if any)

Add diced bell pepper for more crunch.
Stir in crumbled feta or a little diced avocado for creaminess.
Swap sugar for a small spoon of honey or a pinch of salt only, if you prefer less sweetness.
Try lemon juice instead of vinegar for a different bright flavor.

FAQs

Q: Can I make this ahead?
A: Yes. Make it 15–30 minutes ahead for best taste. Store in the fridge if making several hours before serving, but eat within 1–2 days.

Q: Can I skip the sugar?
A: Yes. The sugar balances acidity, but you can leave it out or use a small amount of honey.

Q: Do I need to peel the cucumber?
A: Not necessary. You can peel it if you prefer a milder texture.

Q: Can I add other herbs?
A: Yes. Basil, parsley, or dill all work well.

Conclusion

For another simple take on this classic salad, see this clear recipe from Cucumber Tomato Salad – Spend With Pennies. You can also compare slight variations and tips at Cucumber Tomato Salad Recipe (So Easy!) – The Kitchn.