Cucumber Tomato Red Onion Salad
A refreshing, vibrant, and easy-to-make salad that combines juicy tomatoes, crisp cucumbers, and tangy red onion with a light vinaigrette. Naturally low-carb and full of fresh produce, it’s the ideal healthy side for everyday meals or entertaining.
Equipment
- 1 Chef’s knife
- 1 Cutting board
- 1 Mixing Bowl
- 1 Measuring Spoon Set
- 1 Salad Dressing Shaker or Jar (optional)
- 1 Storage Container with Lid (for chilling)
Ingredients
- 1 large English cucumber thinly sliced
- 2 to 3 ripe tomatoes chopped into bite-sized pieces
- ½ medium red onion thinly sliced into half-moons
- 1 tablespoon chopped fresh herbs such as parsley, basil, or dill — or a mix (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Fresh Produce: Begin by washing and drying your vegetables thoroughly. Slice the cucumber into thin, even rounds. Cut the tomatoes into small, bite-sized chunks, and slice the red onion thinly into half-moon shapes for mild flavor and visual appeal.
- Combine in a Large Bowl: Place the sliced cucumber, diced tomatoes, and onion into a large mixing bowl. If using herbs, sprinkle them over the vegetables for added brightness and a pop of flavor.
- Dress the Salad: Drizzle the olive oil and red wine vinegar over the mixture. Add a generous pinch of salt and freshly ground black pepper. Toss everything gently but thoroughly until the vegetables are evenly coated in the dressing.
- Chill to Enhance Flavor: over the bowl and refrigerate the salad for at least 20 minutes. This allows the flavors to meld together beautifully and makes the salad more refreshing.
- Serve and Enjoy: Give the salad a final toss before serving. Taste and adjust seasoning if needed. Serve cold as a light side dish to complement grilled meats, sandwiches, or hearty mains.
Notes
- Tomato Tip: Use the ripest tomatoes you can find for the best flavor. Roma, heirloom, or vine-ripened tomatoes work beautifully. If they’re very juicy, you can remove some seeds to prevent watering down the salad.
- Cucumber Options: English cucumbers are ideal due to their thin skin and minimal seeds. If using garden cucumbers, consider peeling them and scooping out the seeds.
- Flavor Boost: Add a small clove of minced garlic or a splash of lemon juice for extra zing. Crumbled feta or diced avocado also make excellent add-ins.
- Make Ahead: This salad tastes even better after chilling for an hour, making it perfect for preparing in advance.
- Storage: Best enjoyed the same day, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir well before serving again.
