CUCUMBER, TOMATO, AND ONION SALAD

Description

This refreshing salad is a classic combination of crisp cucumbers, juicy tomatoes, and pungent onions tossed in a tangy vinaigrette. It’s light, hydrating, and perfect for summer, but works year-round as a side dish to grilled meats, fish, or vegetarian mains. The flavors marry beautifully the longer it chills, making it ideal for meal prep or picnics.

Ingredients for CUCUMBER, TOMATO, AND ONION SALAD

• 2 large cucumbers, thinly sliced

• 3 medium tomatoes, cut into wedges or bite-sized pieces

• 1 small red onion, thinly sliced

• 3 tbsp olive oil

• 2 tbsp red wine vinegar (or apple cider vinegar)

• 1 tsp sugar (optional, balances acidity)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Prepare Vegetables

   • Wash and slice cucumbers into thin rounds.

   • Cut tomatoes into wedges or chunks.

   • Peel and thinly slice red onion.

2. Make Dressing

   • In a small bowl, whisk together olive oil, vinegar, sugar (if using), salt, and pepper until well combined.

3. Assemble Salad

   • In a large bowl, add cucumber, tomato, and onion.

   • Pour the dressing over the vegetables and toss gently to coat.

4. Chill & Serve

   • For best flavor, refrigerate for at least 15–20 minutes before serving.

   • Garnish with chopped parsley if desired.

Notes

• Use English cucumbers for fewer seeds and a sweeter taste, or regular cucumbers for extra crunch.

• Cherry or grape tomatoes work well if you prefer bite-sized pieces.

• Red onion gives a nice sharpness, but you can use white or sweet onions for a milder flavor.

• Sugar is optional but helps balance the tang of vinegar.

Tips

• Make ahead: This salad tastes even better after sitting for a few hours in the fridge.

• Drain excess liquid: If making ahead, drain excess juice before serving to keep it from becoming watery.

• Add herbs: Dill, basil, or cilantro can add extra freshness.

• Upgrade the dressing: Add a teaspoon of Dijon mustard for a richer vinaigrette.

Servings

4 servings — perfect as a side dish for a family meal or summer barbecue.

Nutritional Info (Per serving, approximate)

• Calories: 95 kcal

• Carbohydrates: 7g

• Protein: 2g

• Fat: 7g

• Fiber: 2g

• Sugars: 4g

• Sodium: 300mg

Health Benefits

• Hydrating: High water content from cucumbers and tomatoes helps keep you hydrated.

• Rich in antioxidants: Tomatoes provide lycopene, while onions contain quercetin.

• Heart-healthy fats: Olive oil supports cardiovascular health.

• Low calorie: Great option for weight management without sacrificing flavor.

Q & A

Q: Can I make this salad the night before?
A: Yes! It actually tastes better after chilling overnight, but drain excess liquid before serving.

Q: What can I use instead of red wine vinegar?
A: Apple cider vinegar, white wine vinegar, or fresh lemon juice all work well.

Q: How long will this salad keep in the fridge?
A: Up to 2–3 days in an airtight container.

Q: Can I add protein to make it a full meal?
A: Yes, grilled chicken, shrimp, chickpeas, or feta cheese make great additions.