When it comes to simple, refreshing, and crowd-pleasing side dishes, few salads can compete with the timeless trio of cucumbers, tomatoes, and onions. This crisp and colorful salad is the perfect way to use up fresh produce, especially during the warmer months. It’s cool, tangy, and naturally hydrating—ideal for balancing out richer meals or serving at cookouts, picnics, or alongside grilled meats.
This particular version uses a light vinegar-based dressing that enhances the flavor of the vegetables while helping them soften and marinate slightly in the fridge. No fancy ingredients or tools are required, and it comes together in under 15 minutes. Whether you’re planning a weekday meal or looking for a quick side dish to bring to a gathering, this salad fits the bill.
Let’s break down exactly how to make it—and how to tweak it to your taste.
Why You’ll Keep Coming Back to This Salad
There are several reasons this salad is a regular in many kitchens:
- It’s naturally gluten-free and vegan
- Requires no cooking at all
- Keeps well in the fridge for hours after making
- Combines sweet, savory, and tangy flavors in every bite
- Enhances a wide variety of meals, from grilled meat to pasta dishes
You’ll also appreciate that it’s incredibly budget-friendly and made with ingredients you can find in any grocery store, year-round.
Ingredients You’ll Need
Here’s what you’ll need to create this simple yet flavorful salad:
- 2 large cucumbers, sliced into ¼-inch rounds
- 4 medium ripe tomatoes, cut into wedges or thick slices
- 1 medium red onion, thinly sliced into half-moons
- ¼ cup white vinegar
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Each ingredient plays a role. The vinegar adds tang, the oil provides body and richness, and the sugar balances out acidity. The oregano adds herbal depth, while the vegetables provide natural sweetness and crunch.
How to Make It – Step-by-Step Instructions
Step 1: Prep the Vegetables
Wash all your produce thoroughly.
Peel the cucumbers if desired, then slice into even, ¼-inch thick rounds.
Slice the red onion thinly so it softens nicely in the dressing. If the onion is especially sharp, you can soak the slices in ice water for 10 minutes and drain before using.
Cut the tomatoes into wedges or thick slices. Avoid chopping too small, or they may turn mushy after marinating.
Place the cucumbers, tomatoes, and onion in a large bowl.
Step 2: Make the Dressing
In a separate small bowl or measuring cup, whisk together the white vinegar, olive oil, sugar, oregano, salt, and pepper. Whisk vigorously until the mixture is emulsified—this helps the oil and vinegar stay combined and evenly coat the vegetables.
Taste and adjust seasoning if needed. If you prefer a little extra sweetness, add a pinch more sugar.
Step 3: Combine and Marinate
Pour the dressing over the vegetables and toss gently until everything is evenly coated. Be careful not to overmix, especially if your tomatoes are very ripe.
Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes. This helps the vegetables soak in the dressing and allows the flavors to come together.
Step 4: Serve and Garnish
Before serving, give the salad a quick toss to redistribute the dressing. Transfer to a serving platter or individual bowls. Sprinkle with chopped fresh parsley for color and a hint of freshness, if using.
Serve chilled or slightly cool.
Tips for Best Results
- Use fresh, ripe produce for best flavor and texture. This salad relies on raw ingredients, so quality matters.
- Cut vegetables evenly to ensure they marinate at the same rate.
- If time allows, chill longer. Marinating for an hour or more makes the flavors more pronounced.
- Don’t skip the sugar—it’s not to make the salad sweet but to balance acidity.
- Fresh herbs go last. If using parsley or basil, always add it just before serving to avoid wilting.
Flavor Variations
This salad is incredibly versatile. Here are some ways to mix things up depending on what you have or the occasion:
Add bell peppers: Thinly sliced red, yellow, or green bell peppers bring sweetness and crunch.
Use cherry tomatoes: If large tomatoes aren’t in season, grape or cherry tomatoes halved lengthwise are a great substitute.
Toss in olives or feta: For a Mediterranean twist, add sliced kalamata olives or crumbled feta cheese just before serving.
Try a different herb: Swap oregano for dill, basil, mint, or thyme depending on the rest of your meal.
Add a hint of garlic: One small garlic clove finely minced or grated into the dressing will deepen the flavor.
Frequently Asked Questions
Can I use different types of vinegar?
Yes. White vinegar gives the cleanest flavor and color, but apple cider vinegar or red wine vinegar are also excellent choices. Avoid balsamic vinegar, as it darkens the salad and overwhelms the fresh flavors.
Can I make this salad ahead of time?
Yes, but it’s best eaten within a few hours of assembling. Marinate for at least 30 minutes, but no longer than 4 hours, to avoid the vegetables becoming overly soft.
How do I keep cucumbers from watering down the salad?
Lightly salting and draining the cucumbers for 15 minutes before combining them can help. Just pat them dry with a paper towel before tossing in the salad.
Can I store leftovers?
Leftovers can be refrigerated for up to 24 hours. After that, the vegetables tend to become too soft. Drain off any excess liquid before serving again to keep the texture pleasant.
When to Serve This Salad
This is the kind of side dish that suits just about any occasion. Serve it:
- At summer barbecues with grilled chicken or steak
- Alongside roasted meats or fish
- As a topping for rice bowls or grain salads
- With sandwiches, wraps, or burgers
- As a starter or appetizer with crusty bread
Because it’s so light and hydrating, it’s especially good during hot weather or paired with heavier main courses.
Final Thoughts
Cucumber, tomato, and onion salad is proof that you don’t need complicated recipes or expensive ingredients to make something truly delicious. This humble salad brings together fresh vegetables and a simple dressing to create something that’s bright, tangy, and deeply satisfying.
Whether you’re preparing a large family dinner or need something quick and refreshing on a busy weeknight, this salad is a reliable favorite. It’s fast to make, flexible to adapt, and always a welcome addition to the table.