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Cucumber Tomato Onion Salad Recipe
Emily

Cucumber Tomato Onion Salad

A crisp and refreshing salad featuring perfectly marinated cucumbers, fresh tomato wedges, and thinly sliced sweet onions. This classic summer side dish uses a simple vinegar brine to create a harmonious blend of sweet and acidic flavors. It is an ideal, cooling accompaniment to any meal, providing a healthy crunch and vibrant garden flavors that only improve as the salad rests in the refrigerator.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber, sliced into thick coins
  • 3 garden tomatoes, cut into wedges
  • 1 sweet onion, thinly sliced
  • 1 cup white vinegar
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper

Method
 

  1. Wash the cucumbers and tomatoes thoroughly under cool running water.
  2. Partially peel the cucumber if desired and slice into thick coins.
  3. Cut the tomatoes into uniform wedges.
  4. Slice the sweet onion into thin half-moons.
  5. In a large bowl, whisk together the white vinegar, water, olive oil, sugar, salt, and pepper until dissolved.
  6. Add the prepared vegetables to the bowl and toss to coat evenly.
  7. Cover and refrigerate for at least one hour before serving, stirring occasionally to ensure flavor infusion.

Notes

Using apple cider vinegar is an excellent alternative if you prefer a milder tang. Olive oil adds a richer, more flavorful finish than vegetable oil. This salad tastes best when chilled for at least an hour to allow the onion to mellow and the vegetables to absorb the dressing.