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tomato cucumber onion salad

Tomato Cucumber Onion Salad

A bright, crisp, and refreshing Mediterranean-style salad featuring juicy tomatoes, crunchy cucumbers, and zesty red onions tossed in a simple herb vinaigrette
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Roma or vine-ripened tomatoes chopped into bite-sized chunks
  • 2 English cucumbers seedless, halved and sliced into half-moons
  • 1/2 small red onion very thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons fresh parsley chopped (optional)

Equipment

  • Large mixing bowl
  • Sharp chef knife and cutting board
  • Small jar or whisk (for the dressing)
  • Silicone spatula or large spoon

Method
 

  1. Prepare the Vegetables: Wash and dry all the produce. Chop the tomatoes into uniform bite-sized pieces. Slice the English cucumbers into thin half-moons. Thinly slice the red onion into half-rings.
  2. Combine the Salad: Place the chopped tomatoes, sliced cucumbers, and red onions into a large mixing bowl.
  3. Whisk the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until the dressing is well emulsified.
  4. Toss and Marinate: Pour the dressing over the vegetables. Use a large spoon or silicone spatula to toss everything gently until the vegetables are evenly coated.
  5. Chill: For the best flavor, cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving. This allows the onions to soften slightly and the tomatoes to release their flavorful juices.
  6. Garnish and Serve: Right before serving, give the salad one last gentle toss. Garnish with fresh chopped parsley if desired. Serve cold or at room temperature.

Notes

Using English Cucumbers: I highly recommend using English or Persian cucumbers for this salad because they have thinner skins and very few seeds, which prevents the salad from becoming overly watery. If you use standard garden cucumbers, you should peel them and scoop out the seeds first.
Soaking the Onions: If you find raw red onions too pungent, you can soak the slices in a bowl of ice water for 10 minutes, then pat them dry before adding them to the salad. This removes the harsh "bite" while keeping the crunch.
Storage: This salad is best enjoyed within 24 hours. While it stays safe to eat for up to 3 days in the refrigerator, the tomatoes will soften and the cucumbers will lose some of their crispness the longer they sit in the vinegar.