Cucumber Onion and Tomato Salad

No photo description available.

Cucumber, Onion, and Tomato Salad: A Fresh, Flavorful Classic You Can Make in Minutes

A well-made Cucumber, Onion, and Tomato Salad is more than just a side dish — it’s a vibrant celebration of simplicity, freshness, and flavor. Popular in Mediterranean, Middle Eastern, Indian, and Southern cuisines, this salad offers a crunchy, juicy burst with every bite. Perfect for hot summer days, barbecues, or light dinners, this salad takes minutes to prepare and pairs well with grilled meats, rice dishes, or even as a stand-alone meal.

Let’s explore how to make this refreshing salad step by step.

🥒 Ingredients You’ll Need:

For 2-3 servings, gather the following:

1 medium cucumber, thinly sliced or chopped
2 medium tomatoes, chopped into wedges or chunks
1 small red onion, thinly sliced into rings or half-moons
2 tablespoons fresh parsley or cilantro, chopped (optional for garnish)
1–2 tablespoons olive oil
1 tablespoon vinegar (white, apple cider, or red wine vinegar)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon sugar (optional, balances acidity)
½ teaspoon lemon juice (optional, for extra zing)

🧄 Optional Add-ins:

Depending on your taste, you can customize the salad by adding:

Feta cheese crumbles
Sliced avocado
Fresh mint leaves
Green bell peppers or hot chili peppers
Sumac or za’atar (for a Middle Eastern twist)

👩‍🍳 Step-by-Step Preparation:

Step 1: Wash and Prepare the Vegetables

Start by rinsing the vegetables thoroughly:

Cucumbers: You can peel them if the skin is tough, but keeping the peel adds fiber and a nice crunch. Slice thinly or dice depending on your texture preference.
Tomatoes: Chop into medium-sized chunks or wedges to retain juiciness.
Onions: Slice thinly. If red onions are too strong, soak the slices in cold water with a pinch of salt for 10 minutes, then drain. This mellows their sharpness.

Step 2: Combine in a Bowl

Place all the chopped vegetables in a large mixing bowl. Gently toss them together with clean hands or salad tongs. Don’t overmix — you want the vegetables to stay crisp.