Cucumber, Tomato & Onion Salad
Jul 12, 2020, Updated Aug 06, 2025
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If summer were defined by a salad, this would be it.
My mom always had some variation on the theme of a Cucumber, Tomato & Onion Salad marinating in the refrigerator from about May until it was time to put up the Halloween decorations. It often was a version made with our own garden-grown ingredients – we grew a rather large garden throughout my childhood and even had a separate piece of land for our not-so-humble crop going into my teenage years.
That massive garden produced an abundance of cucumbers and tomatoes, and there were always some variety of onions around to complete the trio of vegetables highlighted in this classic recipe. This was, no doubt, my mom’s favorite salad. This version, which mimics what she would create and keep in mammoth-sized Tupperware bowls in the refrigerator, features a vinegar-heavy dressing.
In fact, this recipe has an almost quick pickle vibe going with the 2-to-1 ratio of vinegar to oil for the dressing. You can eat this right away or make it a day ahead – I often pair it with some hard-boiled eggs or canned tuna for a quick, healthy lunch.
Ingredient Variations for the Salad
While cucumber, tomato and onion are the three key ingredients to this simple salad, you can mix and match the varieties. Here are some guidelines:
- Cucumber: This recipe calls for 1 English cucumber. You can swap in a few Persian cucumbers, a couple of pickling cucumbers or an American slicing cucumber.
- Tomato: I like to use a pint of cherry or grape tomatoes, which are something that still grow rather well for me in my own garden. They tend to have a bit more sweetness and flavor. However, you can chop up plum or beefsteak tomatoes. Just cut them into equal-sized pieces for consistency.
- Onion: This recipe uses a red onion, but yellow or white onion works well, too. The red onion just adds a nice color to the humble recipe.
- Herbs: Keep it simple with dried oregano, or add dried dill or whatever is calling out to you from the spice drawer. You can use fresh herbs, as well, but they don’t hold up as long in the dressing.
- Vinegar: Red wine vinegar is called for in this recipe, but I often swap in apple cider, white balsamic or whatever I have on hand. Mix and match or go half-and-half to change the flavor profile.
The best part of this memory-evoking salad is that you can eat it until you find the bottom of the bowl and remain free of guilt. It’s just that simple and deliciously satisfying.
If you like this recipe, you’ll definitely want to try my Greek Cucumber and Tomato Salad that includes feta and olives.
Cucumber, Tomato & Onion Salad
Ingredients
- 1 English cucumber, or 4 Persian cucumbers
- 1 pint cherry tomatoes
- ½ medium red onion
- ¼ cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Cut cherry tomatoes in half and add to a bowl. Slice and chop cucumber into pieces similar in size to the halved cherry tomatoes. Add to the bowl.
- Slice a red onion and cut into pieces, sprinkling into the bowl. Season veggies liberally with kosher salt and cracked black pepper.
- Make a dressing by adding ¼ cup red wine vinegar and a teaspoon of dried oregano to a small bowl. Whisk in about 2 tablespoon olive oil.
- Pour dressing onto salad. Stir to combine and serve or refrigerate for a few hours, up to overnight, to let the flavors come together.
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