Name: Tomato, Cucumber & Onion Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry tomatoes, halved; 1 large cucumber, sliced into half-moons; 1/2 red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon lemon juice; 1/4 teaspoon dried oregano; Salt and black pepper, to taste; 1 tablespoon chopped fresh parsley (optional)

Why You’ll Love This Recipe

I love how quick and easy this salad is to make—just slice, toss, and serve. It’s naturally hydrating and low in calories, but still incredibly satisfying thanks to the bold flavors from the red onion, oregano, and bright vinaigrette. It pairs well with grilled meats, seafood, or even as part of a Mediterranean spread. Whether I’m heading to a backyard BBQ or just making a light lunch, this salad is always a fresh and flavorful choice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cherry tomatoes, halved
1 large cucumber, sliced into half-moons
1/2 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (optional)

Directions

In a large bowl, I combine the halved cherry tomatoes, cucumber slices, and thinly sliced red onion.
In a smaller bowl, I whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper until the dressing is well blended.
I pour the vinaigrette over the vegetables and toss everything gently so that each bite is evenly coated.
I let the salad sit for about 10–15 minutes to allow the flavors to meld together and the onions to mellow slightly.
Just before serving, I like to sprinkle over some freshly chopped parsley for a burst of color and extra freshness.
I serve it chilled or at room temperature, depending on the meal and setting.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 95 kcal per serving

Variations

I sometimes add crumbled feta cheese or cubed mozzarella for a creamy element.
Kalamata olives bring in a bold, briny twist that I love for Mediterranean-style meals.
A touch of minced garlic or shallots adds depth to the dressing if I want something punchier.
For extra crunch, I toss in sliced radishes or bell peppers.
I’ve also added avocado or chickpeas to turn it into a more filling side or light lunch.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The veggies can release more liquid over time, so I sometimes give it a quick drain or toss before serving again. I don’t recommend freezing this salad, as the fresh texture of the tomatoes and cucumbers won’t hold up well. It’s best enjoyed fresh, but it still tastes great the next day once the flavors have settled in even more.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead and let it chill in the fridge. I just hold off on adding the parsley until serving.

What type of cucumber works best?

I usually go with English cucumbers or Persian cucumbers—they’re less watery and don’t need peeling.

Can I use a different vinegar?

Absolutely. I’ve used white wine vinegar or apple cider vinegar in a pinch, but red wine vinegar gives the best balance for this salad.

How do I reduce the sharpness of red onions?

If I want a milder onion flavor, I soak the sliced onions in cold water for 10 minutes before adding them to the salad.

Is this salad vegan and gluten-free?

Yes, as long as I stick with the original ingredients, this salad is naturally both vegan and gluten-free.

Conclusion

Tomato, Cucumber & Onion Salad is one of those easy dishes that never goes out of style. It’s crisp, tangy, and bursting with fresh flavor—all in just minutes. Whether I’m serving it as a BBQ side, a light lunch, or part of a summer dinner spread, this salad always adds a refreshing touch to the table.