Tomato Cucumber Onion Salad

A fresh, crisp, tangy salad made with cucumbers, tomatoes, red onion, olive oil, vinegar, and seasonings. It is easy to make ahead and tastes even better after the vegetables have had time to marinate.

Ingredients

For the salad

• 2 large cucumbers, washed and sliced into rounds
• 4 medium tomatoes, chopped into bite-size pieces
• 1 small red onion, thinly sliced
• Optional: ½ cup sliced bell pepper for extra crunch
• Optional: ¼ cup fresh parsley or dill, chopped

For the dressing

• ¼ cup olive oil
• ¼ cup white vinegar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½–1 teaspoon salt, to taste
• ½ teaspoon crushed red pepper flakes, optional
• 1 teaspoon sugar, optional, especially if you prefer a slightly less sharp dressing

Instructions

1. Prepare the vegetables

Wash and dry the cucumbers and tomatoes thoroughly.

Slice the cucumbers into approximately ¼-inch rounds. If the cucumbers have very large seeds, you can cut them in half lengthwise and scoop out some of the seeds first.

Cut the tomatoes into bite-size chunks.

Thinly slice the red onion. For a milder onion flavor, place the sliced onion in cold water for about 5–10 minutes, then drain and pat dry.

2. Combine the vegetables

Place the cucumbers, tomatoes, and red onion in a large mixing bowl.

If using parsley, dill, or bell pepper, add them now.

3. Make the dressing

In a small bowl or measuring cup, combine:

• Olive oil
• White vinegar
• Apple cider vinegar
• Italian seasoning
• Garlic powder
• Black pepper
• Salt
• Red pepper flakes
• Sugar, if using

Whisk well until the ingredients are combined.

4. Dress the salad

Pour the dressing over the vegetables.

Using a large spoon or salad tongs, gently toss everything together. Be careful not to crush the tomatoes.

5. Let it marinate

Cover the bowl and refrigerate for at least 30 minutes.

For the best flavor, refrigerate for 1–2 hours, tossing once or twice while it chills.

The vegetables will release some of their natural juices, combining with the vinegar and olive oil to create a flavorful dressing.

6. Taste and adjust

Before serving, taste the salad.

Add:

• More salt if it tastes flat
• More vinegar for extra tang
• A little olive oil if it’s too acidic
• A pinch of sugar if the vinegar is too sharp
• More black pepper or red pepper flakes for heat

How to Serve

Serve chilled or slightly cool as a side dish with:

• Grilled chicken
• Steak
• Burgers
• BBQ
• Grilled fish
• Sandwiches
• Rice and roasted vegetables

Storage

Keep the salad covered in the refrigerator.

It is best within 1–2 days. The cucumbers and tomatoes will become softer as they sit, so for the freshest texture, eat it the same day.

Recipe yield: about 4–6 servings
Prep time: 15 minutes
Marinating time: 30 minutes–2 hours