This refreshing Cucumber And Tomato Salad (With Onions) shows how simple ingredients can transform into a vibrant, flavorful dish.
For me, if there’s one food that captures the essence of summer, it’s tomatoes. Nothing brings me more joy than spotting them in all their ripe and juicy glory at my local farmers’ market, especially at the end of July when the variety is at its peak—bursting with vibrant hues and tantalizing aromas. From sun-drenched San Marzanos perfect for sauces and soups, to big and beautiful heirlooms practically begging to be sliced and served on toast with a whisper of sea salt and a drizzle of peppery olive oil, tomatoes are as aesthetically appealing as they are delicious. You better believe I make the most of the season, using them almost daily in a wide variety of dishes.
And if there’s one tomato I’m especially fond of, it’s the sweet and succulent cherry tomato. While I’m a staunch advocate for seasonal eating, these little bursts of flavor have earned their place in my kitchen year-round. To me, they’re as much of a staple as good olive oil, lemons, and garlic. If I come home late from work, tired and uninspired, I take comfort in knowing I can simply slice them in half, toss them into sizzling olive oil with garlic and herbs, and let them cook down into a quick, flavorful sauce while a pot of water comes to a boil for pasta.
This cucumber and tomato salad is another go-to favorite. It pairs crunchy cucumbers and sharp red onions—two other ingredients I almost always have on hand—with an aromatic dressing made with fresh dill. Simple yet satisfying, it’s the perfect no-fuss side dish. Add a handful of chickpeas, serve it over a bowl of fluffy quinoa, and you’ve got yourself a light and healthy dinner.
Is This Cucumber And Tomato Salad (With Onions) Healthy?
It most certainly is! Cherry tomatoes and cucumbers are both low in calories yet packed with nutrients. Tomatoes are an excellent source of beta-carotene, vitamin C, and lycopene—an antioxidant that becomes even more bioavailable when tomatoes are cooked. Cucumbers, on the other hand, are wonderfully hydrating and provide vitamins C and K, along with essential minerals like potassium and magnesium. The olive oil in the dressing contributes a generous helping of heart-healthy fats. If you’re watching your sodium intake, feel free to omit the salt. This light and bright medley of ingredients has enough flavor on its own.
Tempting Tweaks
There are so many delicious ways to dress up this simple salad. For a Mediterranean twist, I like to toss in crumbled feta cheese and a handful of glossy black olives, swapping the red wine vinegar for zesty lemon juice and adding a sprinkle of oregano for extra flavor. If I’m in the mood for something sweet and savory, diced mango, watermelon, or even strawberries paired with crumbled goat cheese creates a delightful balance, especially with a grating of pink peppercorns.
Another favorite is a Caprese-inspired version, where I add fresh mozzarella balls, skip the dressing, and finish the salad with a drizzle of balsamic glaze, olive oil, and fragrant basil leaves in place of dill. For a heartier, rustic take, I toss in sliced roasted red peppers and artichoke hearts, serving the salad over a bed of baby spinach or arugula, and finishing it with thick slices of grilled halloumi.
How To Make Ahead And Store
This salad can be stored in an airtight container in the fridge for up to 2 days. Any longer, and the vegetables will start to turn mushy and lose their freshness. Freezing a salad with high-water-content ingredients like this one is not advised.
Serving Suggestions
This salad is a fine addition to healthy bowls, such as this Cauliflower Rice Burrito Bowl or this Healthy And Delicious Buddha Bowl. It makes a great topping for these Tasty Tofu Tacos and is equally at home served on a bed of Corn Rice with some black beans on the side.
Ingredients
For the Dressing:
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons dill chopped
- Salt and pepper
For the Salad:
- 2 pints cherry tomatoes sliced into wheels
- 10 baby cucumbers sliced
- 1/4 red onion finely sliced
Instructions
- To make your dressing, mix the red wine vinegar, olive oil, dill, and salt and pepper together in a jar.
- In a large bowl, combine the sliced tomatoes, cucumber, and onions.
- Pour the dressing into the bowl and toss the salad gently but thoroughly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This worked exactly as written, thanks!
So glad to hear! Thanks for reading and rating.