Tomato Cucumber Onion Salad

Name: Tomato Cucumber Onion Salad
Prep time: 15 min
Total time: 15 min
Yield: 4.0
Ingredients: 3 medium ripe tomatoes, diced; 1 large cucumber, peeled and diced; 1 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 2 tablespoons extra virgin olive oil, preferably first cold press; 1 tablespoon red wine vinegar; Salt and black pepper to taste

Highlighted under: Balanced Eating Ideas

This salad is super refreshing and honestly, it’s one of those side dishes that always shines at summer gatherings. I typically put this together for about $5-$7, and it's something my friends can’t get enough of. Whenever I make it, my partner says it’s still the best salad I make, which is quite a compliment coming from a salad skeptic.

Created by

The Meals By Sophia Team

Last updated on 2026-05-19T21:26:19.496Z

Last summer, I was trying to whip up a quick snack for a barbecue, and I ended up with a soggy mess because I let the tomatoes sit in salt too long. They released way more water than I expected, and the salad turned into a soup. Lesson learned there: a quick sprinkle of salt right before serving is the way to go.

This salad has become a staple in my kitchen because it takes just 15 minutes to make. I love how fresh and colorful it is, and it's so easy to adjust to what I have on hand. Sometimes I throw in avocado or even some crumbled feta if I want to jazz it up a little. Trust me, once you’ve had a bite, you’ll understand why it’s always a hit.

The Best Part

It's super fresh and crunchy
Tomatoes are ripe and juicy in summer
You can make it minutes before serving without hassle

Getting the Texture Right for Tomato Cucumber Onion Salad

When making this salad, the texture is key. I like to use firm tomatoes that are ripe but not overripe, so they don't get mushy. If you find your cucumber is particularly watery, you might consider salting it lightly in advance and letting it sit for a few minutes before adding it to the mix. This helps draw out some of that moisture and keeps the salad crunchy.

Don't be afraid of the onions either. Red onions can be a bit sharp, but if you slice them thinly and give them a quick rinse under cold water, it really helps tone down their bite. Sometimes, I also soak them in cold water for about 10 minutes before serving. It’s a simple trick that makes the salad feel even fresher.

Ingredient Notes

Using fresh, high-quality ingredients is so important in this salad. Try to find tomatoes that are in season—local farmer's markets can be a goldmine for juicy, flavorful varieties. If you can, invest in a nice bottle of extra virgin olive oil. It really makes a difference in the dressing. I often use the oil as a finishing touch on other dishes too, which justifies the expense a bit.

If you happen to have fresh herbs on hand, feel free to mix them in. Basil or mint can add a lovely twist. And sometimes, I like to throw in a sprinkle of feta or olives, just for a little extra flavor. I know it strays a bit from the classic, but hey, cooking is all about making it your own.

Ingredients

Gather the following ingredients:

Fresh Ingredients

3 medium ripe tomatoes, diced
1 large cucumber, peeled and diced
1 small red onion, thinly sliced
1/4 cup fresh parsley, chopped

Dressing

2 tablespoons extra virgin olive oil, preferably first cold press
1 tablespoon red wine vinegar
Salt and black pepper to taste

Instructions

Follow these simple steps:

Prepare the Vegetables

Start by dicing the tomatoes, cucumber, and red onion. Make sure to cut them into similar-sized pieces so each bite is well-rounded. If you’re using a really juicy tomato, I suggest not adding salt until you’re ready to serve. Otherwise, it might get a little too watery.

Mixing It Up

In a large bowl, toss together the diced tomatoes, cucumber, onion, and parsley. For the dressing, whisk together the olive oil, red wine vinegar, salt, and black pepper in a small bowl until combined. Pour this over your salad just before serving.

Taste Test

Give the salad a good toss to coat all the veggies nicely. This is a good time to taste and adjust the seasoning. If it feels off, a pinch more salt or a splash of vinegar can really bring it together.

Scaling Tomato Cucumber Onion Salad for a Crowd

If you need to scale this recipe up for a larger gathering, it’s super simple. Just multiply the ingredients. Keep in mind that things like the dressing might need adjusting to suit your taste. I usually mix a bit more dressing than I think I need and let people add their own if they like it a little saucier. It's a nice personal touch that people appreciate.

When preparing ahead of time, chop your veggies but hold off on mixing everything together until just before serving. This way, they stay crisp. Just toss them in a big bowl and drizzle the dressing on right before. You'll see, that crunch is what makes this salad special.

Questions About Recipes

→ Can I make this salad ahead of time?

I wouldn’t recommend making it too far in advance since the veggies can get mushy. But if you prep everything and leave the dressing off until serving, it should be fine for a few hours.

→ What else can I add to this salad?

Honestly, go wild! I like to toss in some feta or olives for a Mediterranean twist, or even nuts for crunch.

→ Is this salad vegan?

Absolutely, all the ingredients are plant-based, so it’s a great choice for anyone. Just watch the dressing if you add extras.

→ What kind of tomatoes are best?

Heirloom tomatoes are a favorite for their flavor, but any fresh, ripe tomato will do. Just avoid those hard, tasteless ones from the supermarket.

→ How long will leftovers keep?

If you have any left, they usually last about a day in the fridge. Just keep in mind it may get soggy, so eat them up quick!